Mac and Not-Cheese

• 1- 3/4 cup Macaroni Or Other Small Pasta
• 3 whole Small Carrots, Chopped
• 1/4 cups Earth Balance Margarine
• 1/4 cups Whole Wheat Pastry Flour
• 1- 3/4 cup Boiling Water
• 1 Tablespoon Soy Sauce
• 1 teaspoon Garlic Salt
• 1 teaspoon Turmeric
• 2 Tablespoons Olive Oil
• 1/2 cups Nutritional Yeast
• 3 dashes Paprika
• 4 dashes Cracked Pepper

1. 1.
2. Preheat oven to 350 degrees F. 2.
3. Bring a pot of water to boil and toss in the pasta and carrots.
4. Cook according to the pasta package directions, minus two minutes.
5. Drain.
6. 3.
7. In a saucepan, melt the Earth Balance margarine on low.
8. 4.
9. Whisk in the flour this gets clumpy rather than roux-like just blame the whole wheat.
10. Stir for a minute or two.
11. 5.
12. Add in the boiling water, and whisk until the clumps dissolve and the water turns a brown milky color.
13. 6.
14. Add the soy sauce, garlic salt, and turmeric.
15. Whisk away.
16. 7.
17. Once the mixture starts to thicken, add the oil and nutritional yeast.
18. 8.
19. Whisk thoroughly to dissolve all of the yeast.
20. 9.
21. Prepare an 8x8 baking dish with cooking spray.
22. 10.
23. Pour in the noodles and carrots.
24. Top with the sauce.
25. Mix well.
26. 11.
27. Top with paprika and cracked pepper.
28. 12.
29. Bake for 10 minutes at 350F then switch the oven to broil and keep it in just for another couple of minutes, until the top is lightly browned.
30. You want that sauce hot and bubbly.
31. 13.
32. Allow to cool before serving.

macaroni, carrots, margarine, whole wheat pastry flour, boiling water, soy sauce, garlic, turmeric, olive oil, yeast, paprika, pepper

Taken from tastykitchen.com/recipes/main-courses/mac-and-not-cheese/ (may not work)