Gluten-Free And Vegan Macaroni & Cheese

• 8 ounces gluten free elbow macaroni
• 1/4 cup Earth Balance or similar buttery spread
• 1 cube Daiya non-dairy cheddar cheese
• 1 cube Daiya non-dairy monterey jack cheese
• 1 cup almond milk
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1/4 teaspoon dry mustard
• 2 tablespoons flour Bob's Red Mill, or similar

1. Get some water with a dash of salt to a boil and when boiling add your macaroni for about 12 minutes or until tender. Drain your water and set aside,
2. In a saucepan add your butter and let it melt. Slowly stir in the flour and spices. Once well mixed slowly add in the almond milk.
3. Cook your paste like mixture over low to medium heat. Continue stirring until mixture boils, then reduce to a simmer and keep mixing slowly.
4. In small portions stir in your cheeses. I used a whisk to nicely get the cheese melted and smooth.
5. Take your macaroni and combine to your cheese in the saucepan. Gently mix until completely coated. Serve immediately.

macaroni, buttery spread, cheddar cheese, cheese, almond milk, pepper, salt, dry mustard, flour bobs

Taken from www.yummly.com/recipe/Gluten-free-and-Vegan-Macaroni-_-Cheese-1696909 (may not work)