Vegan Mac & Cheese

For the vegan cheddar sauce:
2 quarts plain soy milk
1 tablespoon onion powder
1/8 teaspoon ground nutmeg
For the mac & cheese:
3 quarts Vegan Cheddar Sauce
6 ounces panko bread crumbs
1 tablespoon paprika
1 teaspoon ground black pepper
1/2 cup vegetable oil
1 teaspoon nutritional yeast
1 tablespoon garlic powder
2-1/2 pounds vegan shredded cheddar cheese
3 pounds Barilla Elbows or Mezze Penne
1/2 pound shredded vegan cheddar cheese
1/4 cup vegetable oil
1 teaspoon kosher salt

For the Vegan Cheddar Sauce:
1. Heat oil and soymilk in stockpot on medium heat; bring to simmer. Add all remaining ingredients except cheese; whisk continuously 2-3 min. or until mixture comes to a boil. Reduce heat to low; slowly stir in cheese. Continue cooking until cheese is melted and mixture is smooth and well blended; keep warm.

For the Mac & Cheese:
1. Meanwhile, bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package. Add cooked pasta to stockpot with prepared Cheddar Sauce; mix to combine.

2. Transfer pasta mixture between two full hotel pans or portion into 24 (12 ounce) oven-proof ramekins. Cover tightly with foil and bake in 300 degrees F convection oven 20-30 min. or until done (165 degrees F).

3. Combine panko, oil, paprika, salt and pepper in medium bowl. Sprinkle pasta mixture evenly with panko topping. Continue baking 7-10 min. or until panko mixture is golden brown and crisp.