Ingredients

1 lb Linguine Pasta
1 Stick Butter
1/2 C All Purpose Flour
1 tbsp. Salt
1/2 tbsp. Pepper
1 Pinch Nutmeg
1 1/3 C Plant Based Cooking Creme Naturally Flavored
2 2/3 C Water
6 C Your Favorite Cheese, Shredded*
3/4 C Bacon, Cooked Crispy & Crumbled (optional)
2 tbsp. Butter
1/2 C Panko Bread Crumbs

Chef Notes

*Use brick cheese from a deli, not pre-sliced or packaged.

Directions

1
 Combine Plant Based Cooking Creme Naturally Flavored and water. Set aside.
2
 Preheat oven to 350°F.
3
 Boil pasta in salted water according to package directions.
4
 Melt butter in large saucepan over medium heat. Sprinkle in flour, whisk, and cook 2-3 minutes.
5
 Add in salt and pepper, and nutmeg.
6
 Slowly pour in diluted Plant Based Cooking Creme Naturally Flavored, whisking until smooth, and heating to a low boil until thickened.
7
 Remove from heat.
8
 Grease a 9"x13" baking dish, add pasta to the dish.
9
 Sprinkle the shredded cheese over the hot pasta.
10
 Pour thickened Plant Based Cooking Creme Naturally Flavored sauce over the hot pasta and cheese, then let it sit until the cheese melts.
11
 Add bacon.
12
 Stir everything together.
13
 Melt the remaining 2 tablespoons of butter over medium heat.
14
 Add panko bread crumbs to the pan of melted butter, stirring constantly for 3-5 minutes or until golden brown.
15
 Sprinkle the toasted bread crumbs over the pasta / cheese mixture.
16
 Bake, uncovered, for 12-15 minutes.
6-8