Mac and Cheese

• 2 1/2 cups plain soymilk
• 2 1/2 Tbs. white rice flour
• 1 1/2 Tbs. large flake nutritional yeast
• 1 1/2 tsp. low-sodium soy sauce
• 1 Tbs. granulated garlic
• 1 Tbs. granulated onion
• 2 Tbs. nonhydrogenated vegan margarine, melted
• 1 tsp. yellow mustard
• 1 8-oz. pkg. rotelli (corkscrew) pasta

1. Whisk together soymilk, rice flour, yeast, soy sauce, granulated garlic, and granulated onion in saucepan.
2. Simmer 4 minutes, or until thickened, whisking constantly.
3. Whisk in margarine and mustard, and simmer 10 minutes more.
4. Cook pasta according to package directions.
5. Drain, and toss with sauce.

soymilk, white rice flour, flake nutritional yeast, soy sauce, garlic, onion, margarine, yellow mustard, rotelli

Taken from www.vegetariantimes.com/recipe/mac-and-cheese-2/ (may not work)