Ingredients
1 pack of elbow macaroni
2/3 cup rice bran oil, divided
2 cups unsweetened soy milk
1 cup of nutrient yeast
4 garlic cloves, chopped
2 teaspoons of yellow mustard
1 teaspoon ground pepper
Directions
Preheat the oven to 190 ° C. Grease an 8-inch casserole dish.
Bring a large saucepan of slightly salted water to a boil. Boil the elbow macaroni in boiling water, stirring occasionally, until tender, yet firm to the bite, about 8 minutes. Drain and place in a large bowl; Mix with 1 tablespoon of rice bran oil.
Combine remaining rice bran oil, soy milk, nutrient yeast, garlic, mustard and paprika in a powerful food processor
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