2 cups elbow macaroni (dry)
1 package vegan beef crumble
1 tbsp. canola oil
1/4 cup vegan butter
1/4 cup all-purpose flour
2 cups nondairy milk
1 bag vegan cheese shreds
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp smoked paprika
1 tsp chili powder
1 tsp liquid smoke
2 tbsp. tomato paste
Cook macaroni as instructed. Set aside.
Heat oil in a skillet. Brown vegan beef crumbles. Set aside.
In a large saucepot on medium heat, melt the butter. Whisk in the flour until a thick paste is formed. Reduce heat to low, then add in milk and continue to whisk until it becomes a thick sauce. Add in cheese shreds, salt, garlic powder, onion powder, paprika, chili powder, liquid smoke, and tomato paste. Combine well as it continues to thicken.
Toss the sauce with the paste and the crumbles and enjoy!