Makes a 8.5 by 6.5 inch casserole dish Prep+cook 60 minutes. Serves 3-4 Ingredients: Cheese Sauce: Here Tempeh Nacho/Taco “meat”: Here Other: 1 cup dry Macaroni pasta 1/2 cup Salsa of choice(or chopped roma tomatoes, red onion, cilantro, salt and lime juice) Corn chips Pickled Jalapenos Daiya Cheddar shreds Method: Tempeh: In a large pan, add crumbled tempeh, water and rest of the ingredients. Mix and cook covered on low-medium heat for 25 minutes or until dry. Stir twice in between. You can marinate the tempeh in the wet before cooking if you like for a deeper flavor. Mac: Boil the water for the pasta and cook until al dente. Nacho Cheese Sauce: Chop up the ingredients. Add to blender and blend until smooth. Mix the sauce into drained hot Macaroni pasta. Bake: Layer the Mac and cheese. Top with Tempeh Nacho meat. Top with Salsa. (Or top the chips with salsa later). then some Daiya cheddar. Add the remaining Mac and Cheese. Top with Chips, Jalapenos and cheese shreds. Bake at 370 degrees F for 25-30 minutes. Cool for a bit before serving.