OWEN'S VEGAN MAC & CHEESE
(as prepared Thursdays, Summer 2006; recipe revised July 2006)

Serves 12.

Pre-heat our oven to 375 (possibly 400 on another oven).

Cook 13 oz elbow macaroni.  Drain well.  Set aside.

Stir together thoroughly:
- 24 oz (2 cartons) Mori-nu firm silken tofu (finely crumbled)
- 12 oz (1 tub) Tofuti sour cream
- 10 oz (1 pack) Vegan Gourmet "monterrey jack" cheese (shredded)
- 5 oz (1/2 pack) Vegan Gourmet "cheddar" cheese (shredded)
- 1 small red onion (finely chopped)
- 3 T pickled jalapenos (finely chopped)
- 3 T nutritional yeast
- 3 T apple cider vinegar
- 3 T soy sauce

Set aside about 1/5 of the cheese mixture.  
Add the remaining 4/5 of the cheese mixture to the macaroni, and stir well.
Spread the cheese+macaroni mixture in a pyrex baking dish.
Spread the set-aside cheese mixture on top.
Sprinkle liberally with paprika.

Bake uncovered for about 40-45 minutes.
Remove from the oven, and allow 10 minutes cooling time.