Mac and Cheese Casserole

3 1/2 C (dry) elbow macaroni, cooked

Sauce
1/2 C vegan margarine
1/2 C flour

3 1/2 C boiling water
2 T soy sauce (or Bragg Liquid Aminos)
1 1/2 tsp salt
1 1/2 tsp garlic powder (or crushed fresh garlic)
pinch of turmeric

1/4 C vegetable oil
1 C nutritional yeast flakes

paprika (optional)

Preheat oven to 350F.

In a saucepan, melt margarine over low heat.
Beat in flour with a wire whisk (or fork) and continue to beat
over medium heat until mixture is smooth and bubbly.

Whip in boiling water, soy sauce, salt, garlic powder, and
turmeric, beating well.

Cook the sauce until it thickens and bubbles; then whip in the
oil and nutritional yeast flakes.

Mix part of the sauce with the noodles and put in casserole
dish.

Then pour a generous amount of the sauce on top.

Sprinkle with paprika, and bake for 15 minutes.

Then put under broiler for a few minutes until top is crisp.

Variations: Serve sauce over steamed veggies, baked potatoes!