This plant-based homemade mac and cheese is something that I make very regularly. It's one of those simple comfort foods that even our pickiest eaters love.
Preheat the oven to 375°. Boil water to cook the pasta and cook the pasta until al dente.
Meanwhile, make the sauce in a medium sauce pan. Melt the butter, then add in the flour, whisking them together to form a roux. Allow it to cook for a few seconds.
Begin adding the almond milk to the roux, about a half cup at a time, whisking thoroughly after each addition to remove any and all lumps. Once you have a smooth consistency, add more milk.
Once all the milk has been added, mix in the cheese, nutritional yeast, onion powder, garlic powder, salt, and hot sauce. Bring the mixture to a low boil, whisking frequently to melt everything together and keep the sauce from sticking. Turn the heat way down and keep the sauce warm.
When the pasta is done cooking, drain it, then dump it into a big casserole (9x13 or similar) and top with the cheese sauce. Mix to distribute the sauce evenly. Top with the additional amount of shredded cheese, if desired, then bake for about 20-30 minutes.