Cook the macaroni according to the package instructions in a large pot of salted boiling water. Drain and set aside.
Prepare the "Cheese" Sauce
In a saucepan over medium heat, melt the plant-based butter. Add the flour and whisk continuously to create a roux. Cook for 2-3 minutes until it forms a smooth paste.
Slowly pour in the plant-based milk, whisking constantly to avoid lumps. Add nutritional yeast, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and pepper. Continue whisking until the sauce thickens, about 5-7 minutes. Adjust seasoning to taste.
Combine with Pasta
Add the cooked macaroni to the "cheese" sauce, stirring until the pasta is evenly coated.
Preheat the Oven
Preheat your oven to 375°F (190°C).
Prepare Breadcrumbs
In a small bowl, mix the breadcrumbs with 2 tablespoons of nutritional yeast.
Transfer to Baking Dish
Transfer the coated macaroni to a greased baking dish and add jalapeno (optional). Sprinkle cheese and breadcrumb mixture evenly over the top.
Bake
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the edges are slightly crispy.
Serve
Remove from the oven and let it cool for a few minutes
Enjoy
Serve with KULA BBQ Chikun, potato salad and collard greens.
