Vegan macaroni and cheese

1. Lightly oil a 1 ½-quart baking dish & pre-heat oven to 375°F.
2. Place cook pasta in a large bowl.
3. In a skillet, bring sherry to a simmer.
4. Add green onions & saute for 1 minute, stirring.
5. Add tomatoes & chives.
6. Sautei 2 minutes till tomatoes are slightly softened.
7. Tossi with pasta & set aside.
8. In a small bowl, dissolve cornstarch in cold broth & pour into skillet.
9. Heat to simmering.
10. Add soy cheese & whisk over low heat till mixture is thickened.
11. Remove from heat.
12. Stiri in mustard, pepper & salt.
13. Spoon into casserole dish.
14. Top with bread crumbs.
15. Bakei 20 minutes.
16. Serve with a green salad.
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