"Kraft" Mac and Cheese

If you're like me and my siblings you ate an embarrassing amount of the stuff from the blue box when you were a kid. An embarrassing amount. I think maybe it's our parents who should be embarrassed for letting us eat so much of it, but at any rate there is no denying that nothing hits the spot quite like Kraft macaroni and cheese. Were you a shapes kid? A spirals kid? I always went for the original banana shape - the spiral noodles didn't taste as good and the cheese always got caught in weird clumps in the shapes. I made this version with regular macaroni noodles and while it is not neon orange, the taste definitely brings me back to my childhood.

"Kraft" Mac and Cheese (serves 4)

4 servings of whatever noodles you want

1/4 cup nutritional yeast

1/4 tsp. sea salt*

1/8 tsp. garlic powder

1/4 tsp. citric acid*

1/4 tsp. onion powder

1/8 tsp. turmeric

1/4 tsp. mustard powder

1 tsp. Ener G egg replacer powder

1/4 cup + 2 Tbls. soy milk

2 tsp. vegan butter

*Adjust these to your liking - citric acid gives it that sharp tang but if you use too much it is not a very pleasant experience

Start boiling the water for the noodles. While they are cooking, mix together the dry ingredients and measure out the milk and butter. 

Drain the noodles and return to the pot. Mix in the powder, milk, and butter, and stir until the butter is melted. Add veggies if you want.