Boil water and cook noodles according to package directions for al dente pasta and then drain and rinse under cool water.
Meanwhile, melt the Earth Balance in large saucepan with the diced shallot.
Add in the rice flour and stir to make a roux.
Slowly add in rice milk, whisking constantly until slightly thickened.
Add nutmeg, cayenne, bay leaf, and dijon mustard and whisk.
Add cheeses and continue whisking until cheese melts.
Add salt and pepper to taste.
Remove bay leaf and pour cooked noodles into sauce and stir well.
Pour into greased casserole dish.
In separate bowl mix the breadcrumb mixture with olive oil and crumble on top of mac and cheese.
Bake at 350 for 30 minutes or until bubbly.