Cook the macaroni according to the package instructions, then drain and set aside.
In a large saucepan, melt the vegan butter over medium heat.
Add the flour and whisk until smooth. Cook for 1-2 minutes.
Gradually add the non-dairy milk, whisking constantly to prevent lumps from forming.
Bring the mixture to a simmer and cook for 2-3 minutes, or until it thickens.
Add the nutritional yeast, Dijon mustard, garlic powder, onion powder, salt, and pepper. Whisk to combine.
Add the cooked macaroni to the saucepan and stir to coat with the cheese sauce.
Serve hot.
Note: You can also add vegetables like broccoli, peas, or carrots to this recipe to make it even more nutritious and delicious.
4-Ingredient Slow Cooker Chicken with Stuffing
Use salt in the toilet: grandmother’s tip!
Crockpot Ham: Green Beans&Potatoes
Peanut Butter Cookie Bars
Drivers Urged To Wrap Their Keys In Tinfoil
Breathe Better Naturally: How Cloves Can Help Fight Respiratory Infections and Bronchitis
Easy and Nutritious Oats Recipe for a Heartwarming Breakfast
Cream Cheese Lemonade Pie
After my husband died, my mother-in-law started living a luxurious life – until I found out where her money came from
