vegan mac & cheese- yummy!

This vegan Mac & Cheese is fabulous! I was skeptical of trying a vegan version as with most recipes the key ingredient is nutritional yeast.

The first time I made it we finished it off that night, and I made it again the next day. I researched a bunch of recipes, found one I liked, and tweaked it some after making it a few times. There is no processed vegan cheese in this version (unlike the pizza), so it's quite healthy.

• 1-3/4 c whole wheat macaroni
• 2 T vegan margarine (I used Earth Balance)
• 1/4 c flour (next time I think I will try a wheat flour)
  
• 1-3/4 c boiling water
• 3/4 t salt
• 1 T soy sauce (I used Bragg's, next time I think I will try namo shoyu)
  
• 3/4 t garlic powder
• 1/2 c nutritional yeast flakes
• pinch of turmeric
  
• 1 big squeeze of lemon
• 1 squirt of mustard
  
• salt & pepper to taste
• paprika
• vegan parmesan cheese (I used Parma)
  

1. Cook macaroni according to directions, and set a side. I usually toss in a little olive oil to prevent sticking. In low heat melt margarine, slowly add the boiling water and flour (about teaspoon at a time) and whisk. If this step is done too fast it will be lumpy. Go about doing this step as if you were making gravy.

2. Add salt, soy sauce, garlic powder, turmeric, lemon juice, and mustard. Boil. Add yeast.

3. Mix sauce with macaroni. Sprinkle paprika and parmesan cheese. Bake @ 355 degrees for 15 minutes, or until light brown and crispy.

4. Enjoy!