The Best Baked Mac & Cheese

- 1 lb pasta shells 

- 2 tablespoons Earth Balance (vegan butter) 

- 2 cloves garlic, minced 

- 2 cups low fat coconut milk  

- 2 cups vegan Daiya cheddar  cheese (found at Whole Foods) 

- 1/4 cup nutritional yeast 

- 1/4 cup Panko breadcrumbs 

1. Preheat oven to 350 degrees. Cook pasta according to directions until al dente. While pasta is cooking, heat Earth Balance in a large pot over medium heat until melted. Add garlic and cook for about 30 seconds. 

2. Add coconut milk to pot and cook on medium high until simmering. Reduce heat to low and stir in Daiya cheddar cheese and nutritional yeast. Heat stirring continuously until the cheese is melted and the sauce has thickened, about 10 minutes. Season with salt and pepper. 

3. Add cooked pasta to the cheese sauce and stir to coat. Transfer to a baking dish and sprinkle with breadcrumbs. Bake in the oven for about 10 minutes finishing under the broiler if the breadcrumbs haven't yet become golden brown.