Mac and cheese has been the hardest for me to find a recipe that actually taste pretty close to the real deal mac and cheese. I looked up several different versions of dairy free recipes and kinda threw all of this together. It actually tasted really yummy and my husband got seconds (who is, by the way, a macaroni lover). He had no clue it was dairy free until I told him, which was after he got seconds. He was pleasantly surprised. Try it out and let me know what you think. PS: I chose to post the picture of our dinner here so you could see all the goodness we had on our plates and to inspire you to make a colorful plate. I always try to have at least one raw fruit/veggie on the plate.

Gluten free shells- could also try chickpea shells (found at Publix or Whole Foods)
Cook noodles as directed, drain, and reserve about 4th cup of the liquid.

Once noodles have cooked, add in the following ingredients:
Add in 1/2 cup canned puréed pumpkin
1/2 cup organic unsweetened coconut milk (I used only the white part on top)
1/4 cup nutritional yeast
1/4 tsp each of garlic powder, onion powder and pepper. Serve immediately. If it sits for a while it gets a little dry- if it seems dry then add in a little of the reserved water or more coconut milk.