Boil 16 oz of pasta of choice according to package directions.
Put all the cheese sauce ingredients to a saucepan (2 cups Plant-based milk, 1/3 cup nutritional yeast, 1 tbsp tapioca starch, 1 tbsp corn starch, 1/2 tsp garlic powder, 1 tsp salt) and stir with a whisk.
Turn on heat to medium-low and stir frequently until the cheese sauce boils, then stir constantly for about 30 more seconds and turn off the heat.
Add a 12 oz can of salsa, a can of beans that have been drained and rinsed, 1/2 tsp cumin, 1 tsp pepper flakes or taco seasoning, and any other additions that you want, and give it all a stir.
Add the drained and rinsed pasta to the vegan cheese sauce and stir well.
Garnish with cilantro and serve hot.
Notes
Other delicious things to add to this mac and cheese: