• Make 1 1/2 of the High Protein Vegan "Bacon" Bits Recipe per the link above.
• Pre-heat oven to 350 F (177 C).
• Cook pasta per package instructions.

Making the Mac & Cheese

• In a medium-low heat skillet, cook onions until translucent, Add in the garlic and saute for another 2-3 minutes (stirring regularly to avoid burning).
• In a high-powered blender, mix onion/garlic, tofu, nutritional yeast, milk, Apple Cider Vinegar, 1 cup of the shredded cheese and all of the spices.
• Once the mixture is super creamy, combine with the cooked (and drained) macaroni noodles. Put in a large casserole dish.
• Top with remaining shredded cheese, put aluminum foil over the dish and place in oven for 15 minutes. If you want the cheese to be extra gooey and melty, spray some water over top of it (no more than like a couple of tablespoons) and then cover it with the aluminum foil; this will provide humidity in the dish which will melt the cheese better (vegan cheese can be weird to work with and difficult to melt).
• Once the cheese is nice and melted, add the bacon bits to the top and cook for another 10 minutes or so.