Vegan Mac is my go-to, I'm too lazy to cook, meal. It comes together fast and I can make enough to have leftovers.... and vegan queso!
I know there are a million vegan mac recipes out there that are super good, but this is the one I make most often. This is mostly because it has the simplest list of ingredients and I usually always have them on hand. So when I haven't gone grocery shopping in a while, I probably still have the makings for vegan mac. This recipe makes a lot of sauce so I usually use half of it for the macaroni and then make a big batch of queso with the rest. This recipe for the vegan mac is originally from the Willy St. Co-op in Madison, WI, with my edits.

Vegan Mac

3 1/2 C elbow/spiral macaroni (I don't measure, just dump half a bag)
1/2 C vegan butter
1/2 C flour
3 1/2 C boiling water
1 1/2 tsp salt (I use less)
2 Tbls tamari/soy sauce
pinch of tumeric (I use more)
1 1/2 tsp minced garlic
1 tsp paprika
1/4 C canola oil
1 C nutritional yeast flakes

Bring a large pot of water to boil & cook pasta until tender. I usually use a big pot of water so that I can take the boiling water from the pasta while it cooks and still leave enough to cover the pasta. If it's your first time making this I'd suggest just letting the pot of water boil until you need the water and then add the pasta, it's a bit much to be doing both at once.

Melt the butter in a large saucepan over medium heat, add garlic and saute for 3 min, do not let it burn! Whisk in flour to form a roux & cook, stir constantly for about 5 minutes. Pour in the boiling water & stir to combine. Reduce heat to low, add tamari, tumeric, salt & paprika. In separate bowl mix the oil and nutritional yeast together (I usually just pour them in at the same time). Add this to the sauce, remove from heat and mix. If your pasta is done pour half of the sauce over your pasta and reserve the rest for making queso! If you're making this for a few people you may want to use it all and make more pasta, but then there's no queso!

Queso:
If you refrigerate the leftover sauce it will coagulate, just heat it in a pan to make it saucy again. To make the queso I usually add about 1/2 C or more of hot salsa, some cayenne and red pepper flakes (depending on how hot you like it!) and a little salt and pepper. It's super quick and easy this way, but you can also get all fancy and chop onions and tomatoes and stuff if you want :)

Variations on the vegan mac:
Substitute wheat flour and wheat pasta for a heartier version, it's really good, but less "cheese" like. (The photo is the wheat-y version)
I often cut up broccoli and put in a bowl with a strainer on top of it, I strain the pasta over the broccoli and the boiling water cooks the broccoli just right, so easy!
Bake as a casserole with bread crumbs for 15-20 minutes @350 in a shallow dish