¼ cup dairy-free margarine
¼ cup unbleached all-purpose flour or gluten-free flour blend
1½ cups soy or rice milk, warmed
1 cup shredded dairy-free cheddar cheese
1¼ teaspoons kosher salt
¼ teaspoon freshly ground pepper
½ teaspoon dry mustard
½ pound cooked elbow macaroni
* In a medium saucepan, melt the margarine over medium-low heat. Add the flour and whisk for 1 minute. Add 1 cup of the warmed soy milk and whisk constantly for 3 minutes, or until the mixture is thickened and coats the back of the spoon.
* Add the cheese and stir with a wooden spoon for about 5 minutes, until melted. Add the remaining ½ cup warmed milk, the salt, pepper, dry mustard, and macaroni. Stir until the cheese sauce is incorporated and smooth. Add the macaroni, stir, and serve.
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