1 (16-ounce) package elbow macaroni
1/2 cup soy milk
5 tablespoons nutritional yeast
1/2 vegan margarine
Salt, pepper, and garlic powder to taste
Submerge the macaroni in water and nuke for 5 minutes; stir and repeat until completely cooked. Drain and set aside. Mix the soy milk and nutritional yeast together in the same bowl you used for the macaroni. Add the macaroni back in, along with the margarine. Mix well. If too thick, add a splash more of soy milk; if too thin, add another tablespoon of nutritional yeast. Add the salt, pepper, and garlic powder.
(Source: No Animals Harmed)