- 3 tbsp vegan butter or margarine
- 2 tbsp flour
- ½ tsp salt
- 2 c non-dairy milk
- 2 c vegan cheddar cheese, shredded and divided
- 1 pkg (7 oz.) elbow macaroni (1-3/4 C), cooked, drained
Preheat oven to 350°F.
Melt butter in large saucepan on low heat. Add flour and salt; mix well. Cook 2 minutes or until bubbly.
Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly.
Reduce heat to low; simmer 3 to 5 minutes or until thickened. Add 1-½ C of the cheese; cook until melted, stirring constantly. Add macaroni; mix lightly.
Spoon into 1-½-quart casserole; sprinkle with remaining ½ C cheese.
Bake 20 minutes or until heated through.