homemade mac 'n' cheese with broccoli

here is thee only vegan mac 'n' cheese recipe i use and it is from Chef Chloe ! the only tweaks i personally make is using less milk so 2 cups instead of 3 cups. my sauce never turns out so thick that i need three cups of milk, two cups is plenty of liquid. i also only use 1 teaspoon of salt, 2 is too much for me and not needed.

right now the only picture i have is the mac mixed in with my chili recipe and it's super delicious that you almost must make the two together. wayy better than either of them apart : )

ingredients:

• 1 pound elbow macaroni (any kind you like is fine)
• 3 cups broccoli florets
• 1/4 cup vegan margarine (earth balance)
• 1/3 cup all purpose flour (gluten free is good too)
• 2 cups vegan milk (soy, almond or rice)
• 1/2 cup nutritional yeast
• 2 tablespoons of tomato paste
• 1 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 tablespoon lemon juice
• 1 tablespoon of agave or maple syrup (maple preferred)

how to:

1. bring large pot of salted water to a boil. add macaroni and cook to package directions 
2. add broccoli to the last five minutes of boiling, cook until fork tender. drain and return to pot
3. to make the sauce: in medium saucepan make a paste by whisking the margarine and flour over medium heat for 3-5 minutes
4. add milk, yeast, tomato paste, salt and garlic powder to the saucepan and bring to a boil, whisking frequently
5. reduce heat to low and let simmer until sauce thickens 
6. adjust seasoning to your liking and add in the agave and lemon juice
7. toss the macaroni and broccoli with the sauce and immediately serve