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Macaroni & Chreese with Meatballs and Peas

This delicious vegan macaroni & cheese uses Road's End Organic's Chreese mix, which is the best fake cheese in the world (although don't expect it to really taste like cheese). You can find it at some health food stores, or order it online here, here, or here.

2 cups cooked elbow macaroni
12 veggie meatballs, crumbled (I use Nate's)
1/2 cup peas

cheese sauce:
1/4 cup Chreese mix
2 tablespoons soy milk
1 tablespoon margarine
1 clove garlic, diced
1/4 cup shredded vegan cheese, cheddar style
1/4 cup hot water

While the macaroni is cooking, defrost the meatballs and peas in a microwave. In a small bowl, mix together the Chreese, soy milk, margarine, vegan cheese, and hot water (you can just take some cooking water from the macaroni). Stir until smooth. Drain the macaroni and add the meatballs, peas, and cheese sauce, and stir until the macaroni is coated.