Boil about one half of the vermicelli in water according to the package instructions, but only until tender, and not mushy. You can add a pinch of salt to the boiling water, if so desired.
Dice up all of the brick of cheddar cheese (it must be the extra sharp).
When the pasta is tender, place one third of the cooked pasta into the Pyrex bowl. Top that with one third of the cubes of cheese, spread across the pasta. Add one tablespoon of fake butter. Repeat this process, eventually creating three "layers" of pasta, with the cheese and fake butter on top of each "layer".
Pour the milk over the entire dish, spreading evenly. Some of the milk will gather at the bottom of the bowl.
Bake at 350 degrees until the top starts to brown. Bake 15 minutes, stir and bake another 15 minutes until all milk has been absorbed.
If the vermicelli on top starts to brown significantly, cover the dish with the top. You want to avoid the top layer of pasta being brown and crunchy, although a few pieces of it naturally will be.
Continue cooking until done. One clear sign is that the milk in the bottom of the bowl has evaporated or cooked into the body of the dish.