2 cups elbow macaroni
1/2 cup olive oil
1/4 cup flour
3/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 tablespoon tamari
pinch of salt (to taste)
pinch of black pepper (to taste)
1 3/4 cups boiling water
3/4 cup Japanese panko bread crumbs
Cook the elbow macaroni according to its directions. Drain and rinse well. set aside.
Make a roux by whisking together the flour and 1/4 cup of olive oil in a sauce pan over low-medium heat. When the roux is thick, add the 1 3/4 cups boiling water, spices, tamari, and nutritional yeast. Whisk well, and when the mixture is thoroughly mixed, add the remaining 1/4 cup of olive oil (or to desired consistency). Give it a taste, and add salt or pepper accordingly.
Mix the pasta and ‘vegan cheese’ sauce in a casserole dish and top with panko bread crumbs. Bake in oven for about 15-20 minutes at 350 degrees.