Vegan Low Fat Mac & Cheese

For cheese sauce:
3/4 cup nutritional yeast
1/4 cup all-purpose flour
2 tsp granulated garlic
2 tsp onion flakes
1/4 tsp salt
1/8 tsp ground turmeric
2 tbsp broth powder (chicken-style)
2 cups water
1 tsp yellow mustard

For macaroni:
8 oz whole-wheat elbows (2 cups or 1 small box)

To make cheese sauce:
Place yeast, flour, garlic, onion, salt, turmeric and broth powder into a bowl and mix. Add water and use a fork to mix and beat out any big lumps. Once smooth, pour into a 2-qt saucepot and turn up heat on stove to medium-high and cook, stirring often, for about 5 min. Once it boils, bring down heat to a slow boil (sauce should start bubbling and thickening). Cook for another 5 minutes, stirring almost constantly, until it is thick, smooth and cheesy. Mix in mustard and salt.

Prepare macaroni separately, according to package instructions. When cheese sauce is finished, mix the two together in a large bowl and serve!

Serving Size: makes 8 1/2 cup servings