1 pound macaroni (elbows and shells work best)
1 cup nutritional yeast
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon chili powder
1 cup nondairy milk
1/2 cup vegetable stock
1/2 cup water
2 tablespoons oil
1. Cook macaroni according to package directions. For sauce, you need two bowls. In bowl 1, combine all of the dry ingredients. In bowl 2, combine all wet ingredients.
2. In a medium sized sauce pan, add the dry ingredients, turn on burner to medium/high and slowly add the wet mixture while whisking. Continue to whisk until the sauce begins to thicken and bubble. Whisk for another minute or so. Take off heat and cover.
3. When macaroni is done, drain and then add the sauce mixture to the macaroni; combine and enjoy!
I've also been known to add peas, broccoli, tofu dogs, etc. to this. When it comes to macaroni and cheese I am a firm believer in "the more the merrier" philosophy!
Source of recipe: I've tried nearly every 4-5 star recipe on this site and havent yet found one that I love. This is what I came up with from a mish-mosh of different recipes.