By the way, this makes a ton of mac & cheese, usually I make a bunch and then save the rest for left-overs, but you could half the recipe if you wanted, I'm sure it'd be fine.
Boil 1 LB box of Penne Pasta for 12 - 13 minutes (or however you like it). I like to throw a little salt and oil into the water to bring it to a boil faster and give a little extra flavor to the Mac. Strain.
Mix the following ingredients while your pasta is cooking and simmer for several minutes (I mix it right in the sauce pan I'm using to heat it):
2 cups soy/rice milk
1 cup nutritional yeast
1/2 cup tahini
1/2 cup whole wheat flour
1/2 cup of your favorite salsa
1 can (14-16 oz) stewed tomatoes
1/4 - 1/2 cup vegan sour cream (optional)
1 heaping Tbs peanut butter (optional)
1 Tbs corn starch (optional)
1 Tbs BBQ Sauce (optional)
1 Tbs soy sauce/Bragg's OR 1/2 tsp or less salt
1/2 tsp or less black pepper (optional)
1/2 tsp or less red pepper (optional)
1 tsp Olive Oil (optional)
2 cloves garlic (pressed or squeezed or however you like 'em) (optional)
2 squirts Tabasco Sauce/Hot sauce (optional)
(also optional: mustard, peanut sauce, schechuan sause, etc)
After you strain the pasta, mix it all together while it's still hot. I usually put the pasta back in whatever pot I used to boil it, and pour in the "cheese" and stir it all together for a minute or two.
Goes great with corn on the cob and/or those vegan riblets. Enjoy!