Okay, okay, it's not cheese. It's not even close. I think. It's been so long since I've had cheese, that I couldn't say for sure. My husband likes this recipe and he eats cheese all the time, so it isn't just my warped taste buds. (Lil Bee loves it too.)
Boil 1 pound of macaroni or other pasta and set aside (we've been having fusili lately).
In a non-stick or cast iron skillet, on medium:
1/2 cup nutritional yeast
1 T dried parsley
1 T spicy mustard
1/4 cup water
1/4 cup almond milk
1 T flour
pinch salt
pinch garlic powder
pinch smoked paprika (optional, but I love it)
Mix together for about 1-2 minutes, until well-mixed and starting to thicken, then turn to low and add cooked pasta. I often add 1/2 cup of frozen peas at this point, too, but that's optional.
Mix thoroughly.
Serve with fresh ground pepper.
Eat right away or save for tomorrow's lunch. Keeps well in fridge for several days.
