Ingredients:

1 Package of Gluten Free Shells (or Elbow Pasta)
1 Cup Almond Milk
1 Cup Coconut Cream
1/2 Pound of Italian Truffle Cheese (Grated)
1/4 Pound of Double Cream Gouda (Grated)
6 Tablespoons of Gluten Free Flour
1/2 Cup of Butter
Pinch of Salt
Pinch of Pepper
2 Cloves of Garlic (Minced)

Topping:
Gluten Free Bread Crumbs (Panko makes them)

Preparing the Pasta:

Preheat oven to 350 degrees; and grease a 9" x 9" pan. Then, set aside. Boil a pot of water, as you would for any pasta dish. I typically like to season my water with a splash of Grape Seed Oil, Garlic powder, salt, and pepper, but it's not required. Since the Mac-n-Cheese will require baking, only boil the pasta for half the required cooking time, which is typically 3-4 minutes.

Preparing the Sauce:

On medium heat in a skillet, melt the butter until it forms a smooth, liquid base. Then, pour in the flour and whisk until it forms a paste (no more than 10 seconds). Then, quickly pour in the milk and cream to prevent the flour from burning. Continue whisking, and slowly add the garlic and both cheeses. Once the cheese has melted down, reduce the heat to low. Set aside, but continue to stir periodically, until you're ready to combine the pasta and sauce. 

Preparing the Dish:

Drain the pasta. Then, pour the sauce from the skillet into the pot, used for boiling. Then, add the drained pasta back into the pot, and stir until the sauce has fully mixed with the pasta. Pour the mixture into the baking dish, and smooth it evenly. Top the dish with your desired amount of bread crumbs, and bake for 20-25 minutes, or until the bread crumbs are brown and the sides are bubbling.

Enjoy!