Vegan Macaroni and Cheese

Macaroni:
1 pound elbow macaroni, cooked
2 tbsp vegan butter
Cheese:
1/2 cup unbleached flour
1/2 cup nutritional yeast
2 1/2 cups soy milk, divided
3 tbsp ketchup
1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp lemon juice
1/8 tsp sugar

After draining macaroni, return to pot and stir in vegan butter.
Mix flour and nutritional yeast in a medium saucepan. Add 1 cup of soy milk and form a thin paste, mixing thouroughly to avoid any dry pockets. Add 1/2 cup more soy milk and turn on heat to medium. Stir continually until sauce thickens. Remove from heat and whisk in remaining 1 cup of soy milk.  Add ketchup, garlic salt, onion powder, lemon juice, sugar, and stir until incorporated.
Mix in desired amount of cheese in individual portions just before serving.

Altered from http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=122
Chloe's Kitchen