Mac 'n Cheese recipe: new & improved

I think this is my official go-to recipe for vegan mac 'n cheese. I combined two recipes from La Dolce Vegan! (Notice how my bowl mac is sitting on the cook book.) I've had my share of problems with mac 'n cheese recipes: either the cheese recipe didn't make enough so it was dry, the sauce was too bland, or what have you. This made the perfect amount for two servings and was just cheesy enough without being overpowering. This is my first recipe I've ever posted on my blog, and it's simply my adaptation of someone else's recipe. I'm lame.

Supa Simple Mac Sauce:
3 tbsp Earth Balance
3 tbsp all purpose flour
salt 'n peppa, to taste
1 1/2 cups non dairy milk (preferably soy)
1/4 cup nutritional yeast
1/2 tsp dijon mustard
1/4 cup soy cheese, optional

Melt EB. Leave on burner but remove melted EB from heat. Whisk salt, pepper and flour. Place back on burner and add soy milk. Allow to boil. Add nutritional yeast, mustard, and soy cheese if using, and whisk. Remove from heat immediately. Continue whisking until well incorporated. Serve over macaroni or other pasta of choice. Commence with noms.