Preheat oven to 350F degrees. Boil macaroni in water until just underdone, drain and run cold water over to stop the cooking process. Blend soymilk and tofu in blender or food processor until smooth. Add nutritional yeast, tahini, turmeric, salt and pepper, and mix until smooth. In large bowl, stir together macaroni and cheeze sauce. Place mixture in a lightly oiled ovenproof casserole. Top with pats of margarine. Bake for 20 minutes, or until golden.

14 ounce elbow macaroni
10.5-ounce package soft silken tofu, drained
1 cup soymilk
4 cup water
3 Tbs. nutritional yeast
1/2 cup tahini
2 tablespoon margarine
1 teaspoon turmeric
dash of salt and pepper