I love Daiya, I really do, but I also love good nippy flavours, and Daiya is a mellow, versatile cheese. Thankfully, because of it's versatility, it's easy to modify your Daiya recipes to be more or less nippy, depending on your preferences. In this case, the nip comes from miso, tahini, nutritional yeast, good dijon, and good dark tamari. It sounds like a lot, but this pulls together in about 20 mins, minus the baking time. You can, of course, enjoy it without the final baking step. I like it both ways.
Put your pasta water on to boil, and pre-heat your oven to 350 degrees. Meanwhile, melt Earth Balance over medium heat. Stir in nutritional yeast to form a thick paste. Slowly add two cups of the soy milk, mixing it well into the nutritional yeast/Earth Balance paste. Allow the mixture to come to a boil and immediately turn down the heat to low. Now, add the Daiya to the sauce slowly, stirring as you go. By now the water should be boiling, so add the pasta and give it a stir. Meanwhile, combine all the remaining ingredients, including the remaining 1/2 cup of soy milk, but not including the broccoli, in your mini blender, or whatever you use for blending things in your house. Blend until smooth, and add it to the cheese sauce, mixing well. Check for seasoning and add more of things as you see fit. Remember, all the flavours will dilute a bit when combined with the pasta, so they should be extra flavourful now. When your pasta is almost but not quite done, add the broccoli florets to the pasta water. Let it come back to a boil, then drain extremely well- let it hang out in the colander for a while and give it a few good tosses. Put the pasta and broccoli back in the dry pot, and pour cheese sauce over. Use your discretion here, I prefer really saucy mac and cheese, but you might not. Prep a baking pan by spraying it well with oil. Pour pasta and sauce mixture in the pan, up to the brim. Top with bread cubes, give them a quick spray of oil, sprinkle Daiya, paprika, and a bit of Spike seasoning over top, and bake for about 20-30 minutes. If you don't already, you may want to line the bottom of your stove with tinfoil, since this may bubble over.