Cook the pasta in salted water, following the package instructions for al dente and drain well
In the meantime, saute mushroom in 1 tablespoon of olive oil in a large skillet over medium heat for 5-7 minutes. Add about 1/8 teaspoon of salt and set aside
To prepare the “cream” sauce, heat 3 tablespoon olive oil In a large sauce pan. Add flour mixing well constantly and cook for 2-3 minutes.
Slowly add almond milk and continue cooking until small bubbles form on the side of the pan, stirring constantly making sure flour mixture is completely dissolved.
Once “cream” has thickened, add Garlic & Chive Cream Cheese alternative and Mexican Style Shreds. Simmer until it thickens a little more. Add 1/4 teaspoon salt (or to taste), 1/8 teaspoon pepper (or to taste)
Add 4 cups cooked macaroni and cooked mushrooms to the sauce and remove from heat
Spoon mixture into 6 – 1cup ramekins
In a small bowl, combine panko bread crumbs, 1/8 teaspoon salt, 1/8 teaspoon pepper and 1 tablespoon olive and mix well
Sprikle panko bread mixture on top of each ramekin. Bake at 375F for 10 minutes or until golden brown