GFCFSF Macaroni and Cheese

I am so very nervous to post this. I know that many people will find this post and think they have hit the jackpot! "Gluten-free, casein-free, soy-free macaroni and cheese?! Wow! Perfect! I can totally do this crazy diet NOW!" But let me warn you...just because I have a blog does not mean I am a master chef! This is something a threw together in an inspired state to bring back my kids' old love of pre-diet days . . . mac and cheese. I thought the taste was passable, and I took a picture. My 6-year old ate an entire bowl and said it was yummy, my 3-year old took one bite and said it was yucky. So please don't hate me if your kid won't eat this!!!

Note to the Wise
It is strongly recommended by this lil' ol' mom that you NOT give this to your kid until they are well into the GFCF diet, no longer talk about mac and cheese daily, and can sit and watch another kid eat regular mac and cheese without grabbing at it! I say this because, although this recipe isn't nasty, it's also a far cry from my personal fave, KRAFT!

Ingredients
1 pkg. Ancient Harvest Quinoa Shells (these are yellow-ish in color)
2 Tbsp. milk substitute
1 Tbsp. refined coconut oil
3 tsp. nutritional yeast
2 tsp. tapioca flour/starch
1/2 tsp. minced garlic
1/2 tsp. winter squash baby food
1 dash chili powder
salt -- heavy

Directions
Make pasta according to package directions. In another pan, mix other ingredients, cooking over low to medium heat. The tapioca will eventually thicken the sauce. Add sauce to pasta and stir.

Notes
1. This makes that "squish squish" sound when you stir it, just like the "regular" stuff does.

2. Salt is key. Keep adding and tasting till it's good.