Ingredients for 8 servings
1/8 cup soy sauce
¼ cup flour
1 cup nutritional yeast
1 pound cooked macaroni pasta
1 tablespoon paprika1 tablespoon turmeric
1 ½ tablespoons garlic powder
3 cups vegetable broth
4 tablespoons butter
salt and pepper to taste
For the topping:
1 cup breadcrumbs
2 tablespoons butter
Preheat oven to 350°F.
In a medium size dutch oven, over low-medium heat, melt the butter, then slowly incorporate flour and vegetable broth; whisk until smooth.
Stir in soy sauce, garlic powder, paprika, turmeric, salt and pepper.
Add nutritional yeast and mix until the sauce is smooth and creamy.
Add cooked macaroni to the sauce and stir until all pasta is coated evenly. (If you prefer the mac and cheese to be creamier, forgo baking it and serve at this stage.)
Optional: transfer mixture to a 9x13 baking dish.
To make the topping, melt the butter and toss in the breadcrumbs until coated.
Top macaroni mixture with the breadcrumbs.
Bake for 30 minutes. Let rest for five minutes before serving.