1 (16 ounce) bag elbow macaroni
1/4 cup vegan margarine or vegan butter (I prefer Earth Balance Soy Butter)
1/4 cup flour
2 cups nondairy milk (I use soy)
1 (8 ounce) package vegan cream cheese (I prefer Tofutti Cream Cheese)
1 (10 ounce) block vegan cheddar cheese (I use Follow Your Heart's Vegan Gourmet), shredded
nutritional yeast, to taste (I use 1-2 cups)
salt and pepper, to taste
bread crumbs, as needed
1. Preheat oven to 350 degrees F if baking mac and cheese. In a large sauce pan, boil elbow macaroni according to package directions.
2. While the macaroni is boiling, in another sauce pan melt margarine and stir in flour. Next, add the milk and stir until thick and smooth. Add the cream cheese and stir until completely melted over medium-high heat.
3. Add shredded cheese and stir until completely melted. Add nutritional yeast, salt, and pepper to taste. If you don't want baked mac and "cheese", just pour the cooked and drained elbow macaroni into a large casserole dish and stir in the "cheese".
4. If you prefer baked mac and "cheese", in a casserole dish mix the cooked and drained noodles and "cheese" sauce, and completely cover the top with bread crumbs. Bake for 20-30 minutes.
Source of recipe: This recipe was inspired by a vegan recipe featured in a regular column titled Naked Maygun's Vegan Recipe Section from the magazine Profane Existence. My boyfriend and I were surprised at how authentic and delicious it turned out, we make this on a regular basis now!