1/2 pound pasta
4 tablespoons vegan butter
2 tablespoons flour
2 splashes + 1 1/2 cups plain nondairy milk (I use soy), divided
1 teaspoon pepper
1/2 teaspoon salt
1 tablespoon garlic powder
2 tablespoons nutritional yeast
1 1/2 tablespoons Dijon/brown spicy mustard
1 1/2 cups shredded vegan cheddar
1 cup green peas
1. Preheat oven to 350 degrees Fahrenheit. For timings sake, start the sauce when you throw your noodles into the boiling water. Cook pasta al dente, according to package directions. Melt the vegan butter in a sauce pan, and when it starts to bubble, stir in four.
2. Splash with a little milk if the paste seems a tad dry. Add seasonings, yeast, and mustard with another splash of milk. Whisk and let cook for 1 minute. Pour in the 1 1/2 cups of milk when paste looks thirsty. When this is steaming, cascade in shredded "cheese" and whisk constantly. It should be bubbling gently.
3. When pasta is done, throw peas in hot water (I use frozen peas) to thaw them and strain. Put pasta and peas back into cooking pot and pour cheesy sauce over and stir well so everything is covered. Scoop mixture into a casserole dish and bake at for 15-20 minutes.
I think this casserole is prettier without bread crumbs on top, but if you like a crunch top, the last time I made this I smashed up some Tings and sprinkled them on top the last 3-5 minutes of baking so they wouldn't get too brown.
Source of recipe: I looked over about a hundred Mac N' Cheese recipes then made a vegan one that borrowed something from each.