Daiya Mac and Cheese

Ingredients:

• 1/2 pound (8 oz) of fusili (or your preferred pasta) (more if elbows)
• 1/2 cup plain non-dairy milk
• 2-3 TB Earth Balance
• 1/2 tsp flour
• 2/3 cup Daiya cheddar
• 1/2 cup Daiya mozzarella
• 1 tsp mustard powder
• 1 tsp garlic salt
• 1 TB nutritional yeast (nooch)

1. Cook pasta according to package directions. Then drain and set aside. 
2. While the pasta is cooking, get another pot. Heat over medium heat. Add 1/2 cup milk and Earth Balance. Whisk in the flour and spices. Bring to a gentle boil, until the sauce starts to thicken. Be sure to stir often, scraping the bottom or else it will burn to your pan.
3. Turn heat to med-low and use a whisk to mix in the cheese. Keep whisking until cheese is almost entirely melted. I had to add that last TB of milk and whisk more to really make the cheese practically velvety smooth. It will get smoother when you add the pasta.
4. Fold in your pasta. I let mine cook on low for another minute, just for good measure. 
5. Adjust any seasonings and serve it up!