Ingredients:
1 pound elbow macaroni
1/4 cup vegan butter
1/4 cup all-purpose flour
2 cups unsweetened non-dairy milk (such as soy or almond milk)
1/2 cup nutritional yeast
2 teaspoons Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Instructions:
white atole
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