Noodles and "cheese"

Saying goodbye to macaroni and cheese was one of the hardest parts of Paulo's elimination diet.  He loves mac and cheese, I had switched to Annie's to reduce my feelings of guilt for feeding my child from a box but secretly I loved the good old Kraft as much as he did.  Kraft Mac and Cheese was one of the first things I learned to "cook" for myself as a child.  I remember standing in the kitchen of our apartment when I was in 5th grade, reading a book and stirring the pot of noodles.  I have very fond memories of that neon orange sauce and it's salty, tangy taste when I would eat it plain from the mixing bowl....good times....But with Paulo allergic to wheat and to cheese packaged mac is out of the question.  Annie's has a wheat free box but it still has dairy in it, so I decided to try to whip up something on my own.  The resulting sauce was good, Paulo declared it the best ever but really the boys has been deprived of mac and cheese since July so I think that might have influenced his taste buds, I still think it could use some tweaking.

3 tablespoons Earth Balance margarine
2 tablespoons brown rice flour
2 cups plain almond milk
1 package Daiya cheddar
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 package quinoa pasta, cooked according to directions

Melt the butter in the pan, add the flour and whisk well to combine.  Stir in the milk, whisking constantly to prevent lumping.  Bring to a simmer, stir in the Daiya and spices.  Add the cooked pasta and stir well to coat the noodles.