First boil 3 cups of elbow macaroni until soft. Strain and pour into a casserole dish.
Pour in 1/2-3/4 a jar of your favorite pasta sauce into the casserole dish along with the pasta. Then add the vegan ground beef substitute. Mix with a spoon until everything is even.
To make the vegan cheese sauce: Heat up a stove burner to medium heat. In a small sauce pan add the flour, nutritional yeast, garlic powder and salt. Place over heat and slowly add the cup of water, stirring it in with a wire whisk as you pour. Mix thoroughly and take off heat. As it cools whisk in the vegan margarine. As you mix and the sauce cools, it should thicken. Add the sauce to casserole dish and mix in thoroughly.
Bake at 350 for 15 minutes