"I used to make mac and cheese before I became vegetarian/vegan. I eat vegan as much as possible at home and recently came up with this vegan version of my favorite dish. Note: nutritional yeast can be found at most Natural Food stores; try the bulk bin section and soy creamer as well. Iv'e only seen it made by SILK brand, it's creamier than soy or rice milk."
Turn oven to 300 degrees. Greese a 9 by 12 deep baking dish.
Fill a large pot with just enough water to cover pasta and bring to rapid boil till pasta is aldente'. While pasta is boiling, in a small pot bring the soy creamer to a mild boil and add all of the following ingredients except the flour. You never want to add flour to hot liquid or it will clump, same with corn startch. Take the flour and add just enough water to liquify it then pour into sauce mixture. Sauce should stay on medium boil for about 5 minutes, continue to watch to make sure it does not burn or boil over. Let sit for 5 minutes or so to cool and thicken, it it needs more thickening add more flour using the same technique.
Once pasta is done drain and place back in large pot. Pour sauce over pasta and coat well. Pour pasta and sauce mixture in baking dish and place sliced cheeze over top and push some slices down into pasta for all around melting. Bake for 10 minutes or until all chheze has melted.