4 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon pepper
4 cups unsweetened soy milk
4 tablespoons vegan margarine
2 packages Vegan Gourmet cheddar cheese, cut into small cubes
16 ounces macaroni noodles
Boil macaroni till done.
In saucepan combine flour, salt, dry mustard and pepper; stir in milk.
Add vegan margarine.
Stirring constantly, bring to a boil over medium-high heat and boil 1 minute.
Reduce heat and stir in cheese until melted.
Add macaroni.
Pour into 9 x 11 casserole dish.
Bake at 375 for half and hour.
Let cool 10 minutes.