8 oz. elbow macaroni (or spirals or anything you want)
3 c. milk substitute
1/4 c. butter substitute
2 1/2 Tbsp all-purpose flour
salt and pepper to taste
grated vegan cheese, such as Daiya, to taste (1-2 c.)
Cook the pasta to package directions. Drain and rinse (to remove excess starch).
Melt the butter substitute over medium heat. Stir in flour to make a roux. Continue to stir butter/flour mixture until it begins to darken. You can add the milk now, and keep stirring.
Start adding in your grated cheese substitute. This stuff doesn’t always melt in the same way as dairy, so just keep stirring. I like mine cheesier, so I go for two full cups, but you may prefer less. You can taste test as you go and add more cheese until you it’s where you want it.
Pour the cheese sauce over the pasta and mix it up! You have vegan macaroni and cheese!