Cook the macaroni: Cook the macaroni according to package directions until al dente. Drain and set aside.

Make the sauce: In a large saucepan over medium heat, whisk together the nutritional yeast, flour, cornstarch, plant-based milk, vegetable broth, vegan butter, Dijon mustard, garlic powder, salt, and pepper.

Cook the sauce: Cook and stir the sauce until thickened and bubbly, about 5-7 minutes.

Combine: Add the cooked macaroni and broccoli (if using) to the sauce and toss to coat.

Serve: Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Enjoy your creamy and comforting vegan mac and cheese!

Tip: For a richer flavor, add a splash of soy sauce or tamari to the sauce.