Macaroni and "Cheese" Casserole
From: Alison Green

The New Farm Vegetarian Cookbook [buy US] [buy UK]

This is my favorite nutritional yeast recipe.

(Fom the New Farm Vegetarian Cookbook, but I've modified it a bit.
My changes are noted in the parentheses.)

Cook 3-1/2 cups macaroni. In saucepan, melt 1/2 cup margarine over low heat.
Beat in 1/2 cup flour with a wire whisk and continue to beat over a medium flame until the mixture is smooth and bubbly.
Whip in 3-1/2 cups boiling water, 1-1/2 teaspoons salt, 2 tablespoons soy sauce, 1-1/2 teaspoons garlic powder, and a pinch of tumeric, beating well.
The sauce should cook until it thickens and bubbles.

Then whip in 1/4 cup oil and 1 cup nutritional yeast (I use 2 cups--I think it's a lot better).
(At this point, I also add some brown mustard.)
Mix part of the sauce with the noodles and put in casserole dish.
(Be generous here--you want all the noodles to be well-coated.)
Pour the rest of the sauce on top.
Sprinkle with paprika and bake for 15 minutes in a 350 degrees preheated oven.
Put in broiler for a few minutes until sauce gets stretchy and crisp.

(I also stir-fry some tofu with oregano and other assorted spices and add it when I mix the sauce and noodles, but I don't think it makes much difference.)