• 1 package of eggless elbow or other "fun" macaroni shape
  
• 6 to 8 slices vegan sliced "cheese", ripped into strips or squares
  
• 2 tablespoon soy non-hydrogenated vegan margarine
  
• 3/4 to 1 cup vegan soymilk
  
• salt, to taste
  
• pepper to taste
  
• any seasonings you might like... Spike is great for this
  

Prepare macaroni according to package directions,
In small mixing bowl,or saucepan, depending on whether you
are going to microwave or not, combine soymilk, vegan
"cheese" slices, and soy margarine. Microwave or melt
cheese/soymilk mixture for about 2 minutes to melt the
cheese and margarine. If using stove method, stir or whisk
constantly until melted. Bring just to a boil. Remove from
heat and either using a hand blender or other hand mixer,
on low speed, mix till creamy. Add desired seasonings. This
sauce is really creamy, and will set quickly. If it sets
before you use it, simply reheat for about 1 minute. Pour
over macaroni and stir. Serve. (Very rich)

This sauce can probably be used as a base for any "cheese"
based sauce, like alfredo... just add appropriate
seasonings.

Some tips:
If you want a "nacho" style, use taco style seasoning and
add some hot sauce and some chilis. Serve with Tortilla
chips.

Serves: about 4

Preparation time: 15-20 mins