INGREDIENTS
16 oz
elbow macaroni, prepared and drained (depends on how you like your noodles to cheese ratio)
1/4 cup
vegan butter
1/4 cup
all purpose flour
2 cups
nondairy, unsweetened milk
1 tsp
paprika
1 tsp
yellow mustard
1/2 tsp
salt
2 cups
vegan cheddar cheese