1 cup of uncooked pasta of your choice (I used bowtie)
1 tsp olive oil
2 shallots, minced
5–6 cloves of garlic, minced
1/8 cup nutritional yeast (optional)
Heat the coconut milk in a small saucepan over medium-low heat. Whisk until well-emulsified.
Add in the vinegar, salt and agar and whisk continuously until it comes to a small boil. Continue to whisk at a small boil for about two minutes more and then remove from the heat. Add in the liquid smoke, turmeric, white pepper and smoked paprika and stir well.
Pour the mixture into a shallow glass pyrex dish, cover with saran wrap, and place in the refrigerator for at least an hour to gel.Boil the pasta in plenty of water according to the package instructions.
While the pasta is cooking, saute the shallots and garlic in a bit of olive oil in a saute pan until softened, about 5 minutes. Drain the pasta and add about half of it to the saute pan with the shallots and garlic.
Grate the gelled cheese into the pasta and mix well, adding more cooked pasta as desired. Add in the nutritional yeast, if desired.
To serve, place the desired amount of macaroni and cheese into bowls. Toast a handful of the breadcrumbs in a dry pan for about a minute over medium heat. Sprinkle the pasta with the toasted breadcrumbs and finish off with some dried parsley.