• 16 oz. elbow macaroni, cooked according to package directions

• 2 T Earth Balance or other vegan margarine

• 1 pound vegan cheddar, shredded (Glenn uses Daiya)

• 3 T nutritional yeast

• 1 to 2 cups soy milk (or other plant milk)

• 1 tsp. garlic powder

• ¼ tsp. paprika

 

Place the cooked and drained macaroni in a pan over low heat. 

Add the Earth Balance and allow it to melt into the pasta. 

Add the vegan cheddar, a little at a time, allowing it to also melt into the pasta. 

If the macaroni gets to hot or if the cheddar is not melting, add ½ cup of soy milk

and allow it to warm, stirring constantly.  After all the vegan cheddar has melted,

stir in the nutritional yeast and spices.  While stirring, add additional soy milk as

needed to keep the macaroni moist until it reaches the desired consistency.