Flashback Mac and Cheese

This was not good. For a great mac n cheese recipe try this.

1 pound macaroni
1 cup water
1 cup unsweetened nondairy milk
3 tablespoons mild-tasting oil (such as corn oil)
1/2 cup flour (I use all-purpose)
3/4 cup nutritional yeast
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Cook macaroni (or other shaped pasta) according to package directions. While your mac is cooking, let’s make the special secret “cheese” sauce. In a bowl or large measuring cup, combine the water, milk, and oil and whisk briefly. In another bowl, combine all of the dry ingredients together. Heat a medium saucepan. Add the dry ingredients to the saucepan, and slowly add the wet ingredients, continuously whisking over medium heat. Once all of the ingredients are incorporated, turn up the heat until the mixture begins to bubble and thicken. Keep whisking as the mixture thickens and bubbles; do this for 1-2 minutes, and then turn the heat down. Keep whisking. After a spell, your “cheese” sauce should be nice and thick. Turn the heat off, and cover your saucepan. Drain pasta well when done, and return noodles to the pot. Add all of your “cheese” sauce to the noodles, and stir well.

From VegWeb.com