This if my girlfriends recipe. She made it up. 1 Pound Elbow Noodles 4 Tablespoons Butter (I use Earth Balance) 1 Small onion 1/3 Cup Wheat Flour... You can use white if you want I just always use wheat. 3 Cups coconut milk (Its thick and fatty so if it makes a creamy sauce, I also use coconut milk for vegan alfredo sauce) 16 oz Vegan Cheese (I used tofutti individuly wrapperd slices cuz thats all I could find, just chop it into small pieces) 1/4-1/3 Cup unseasoned Bread Crumbs Garlic powder, Onion Powder, Basil, and Black Pepper to season the crumbs 2 Boxes Frozen Spinach 1 Large Can Diced Tomatoes _________________________________________________ 1. Preheat oven to 375 2. Cook paste about 8 minutes until tender. While the noodles cook melt your butter in a frying pan after melted add chopped onion cook 3-5 mins. 3. Whisk in flour. (keep this moving or it WILL burn) 4. After all onions are coated with the flour whisk in the milk stirring constantly until all lumps are gone. You may need a bit more flour here, you want it to be thick and bubbly! 5. Add 2 1/2 cups of cheese a little at a time so it all melts. Keep this moving it also WILL burn. 6. After you sauce is done and your noodles drained toss the sauce with noodles in a large bowl. Add Tomatoes and spinach (steamed). After all is well mixed move mac n cheese to a 9x13 pan. 7. Mix the remaining cheese with the seasoned bread crumbs and sprinkle on pasta. 8. Bake about 30 mins or until the top is golden brown. If you like it crispier on top you could put it under the broiler for 2 mins like I did or until its to the darkness you want.