OH MY WORD. This stuff is soooooo good. I seriously cannot get over the fact that I can eat macaroni and cheese and NOT FEEL BAD ABOUT IT. The pasta I used for this is made of corn, so it is gluten-free. For the cheese sauce, I pretty much copied the recipe I used for the nacho cheese (you can see it in my previous post). I omitted the carrots (the carrots were mostly for color) and I also didn’t use any oil. I used boiled potatoes, almond milk, lemon juice, onion powder, garlic powder, salt, pepper, and a bit of cornstarch. You can really add whatever spices you like to the sauce and it will be divine. At the end I tossed in some shredded spinach, cubed bell peppers, and diced up pickles to my mac ‘n’ cheese…. I don’t know if that sounds weird to anyone, but I loved it! Gotta get them veggies in!