Holy Macaroni!

Well...whole-grain shell pasta with cheezy sauce. I used a bunch of my vegan "cheeses," including some Better-than cream cheeze & sour cream, Daiya cheddar, and even Sheese Bleu style melted in - the latter gave it a nice sharp flavor like white cheddar. Mixed tons of the sauce in with the al dente shells and earth balance, baked it, then topped with sauteed cracker crumbs. (I always have to check the label for crackers and cookies - you can never know for sure which brand is vegan without doing so).