My favorite southern style Vegan Gluten Free Mac n Cheese!

Ingredients
-vegan casein free, whey free Daiya cheese, mozzerala and chedder
-Use your favorite non dairy milk substitute I used coconut milk-vegan casein and whey free, So Delicious unsweetened
-gluten free brown rice noodles by tinkyada fusilli style
-1tsp oil
-1tsp basil minced
-1tsp parsley minced
-1tsp emerils essence or favorite seasoning
-stuff it with broccoli or your favorite veggies, peppers even!

-How To:
In a pan cook the fusilli for 10 minutes. Then remove from heat and let sit for another 5-10 with a lid on it. Then drain and set aside in a strainer or bowl. In the same cooking pot you used add 1/2 cup or more of each cheese and 1cup of coconut milk or more and a tsp of coconut oil or whatever you like to use. Stir with a wisk on medium heat. Add seasonings and spices. When its slightly gooey consistency add half the pasta and mix it up add a little bit more milk then add the rest of the pasta to the pan and stir with wisk. It should be all creamy now. If not add a bit more milk. Serve it nice and hot so it doesn't get cold the cheese gets gooey if cold. :) enjoy!
Takes about 15-20minutes and its great right out the fridge to the microwave for later too.

You can search on the Daiya website to find out where this awesome cheese substitute is found and it lasts quite a bit longer because you don't really need much! The tinkyada I have always found for cheap at Wal-Mart in the gluten free section ours is located by the cookies and crap food but I'm sure if you ask someone they could show you. The bag of pasta is like $3 pretty cheap  :D
SO GOOD!!