2 TBSP olive oil
2 TBSP flour (1 point)
1 block soy cheese ( I like Soya Kaas Mexi-kaas the best)
2 cups skim milk
1tsp cayenne pepper (optional)
1 pound dry whole wheat pasta (penne, shells, or macaroni is best)
1/2 C whole wheat bread panko bread crumbs (2 points, optional)
Cook whole wheat pasta according to instructions. When cooked, place in an oven safe casserole dish.
Preheat the oven to 350 degrees.
Put the milk in a microwave safe container and heat for 45 seconds. In a pot heat up olive oil. Once the olive oil is warm, add the flour to create a roux. Slowly add the warmed milk to the roux, whisking to create a bechamel sauce. Once all the milk is added and blended well, start grating the soy cheese in. Grate in about a quarter then stir slowly so it melts. Repeat this step until all the soy cheese is melted in. Add the cayenne pepper. The "cheese" sauce should be thick by this time. Turn off the heat, and pour the sauce over the whole wheat pasta, stirring to combine. Pour the bread crumbs over the top, making sure there is an even coating. Spray the top with a little canola oil (Pam will do fine). Bake for about 20 minutes until bubbly along the sides.