Gluten Free Stovetop Mac and "Cheese"

My husband and I have been big meat eaters for 40+ years, but stopped eating meat back in February 2011. Since that time, hubby has lost 45 lbs. Weird, but I haven't lost a pound and remain between 128-130 lbs. which I guess isn't too bad for my height. I admit that there are certain dishes we really do miss....homemade mac n' cheese is one of those dishes. In previous years, I made decadent mac n' cheese with butter, white flour, breadcrumbs, milk, and cheese. I've seen quite a few vegan mac n' cheese recipes in vegan cookbooks that I've ordered and on food blogs, but haven't been brave enough to try one until tonight. Oh my gosh...I had no idea what I was missing. I combined some of the ingredients from Vegan on the Cheap and The Happy Herbivore cookbooks (Both of which I highly recommend.) I made my mac n' cheese gluten free since I'm experimenting with cutting out gluten for two weeks to see how it makes me feel.

1) Boil salted water, and cook 12 oz. brown rice spiral or elbow pasta according to directions. Be careful not to over cook. Drain and rinse with cold water. Return to the pot.
2) In the meantime, whisk together the following ingredients:

• 2 c non-dairy milk (I used unsweetened almond milk.)
• 1/2 c nutritional yeast
• 2 T yellow or white miso paste (I bought ours in the refrigerated section of Basic Foods.)
• 2 T arrowroot powder (You can use gluten free corn starch instead.)
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. paprika
• 1/2 tsp. turmeric 
• 1 tsp. mustard powder
• dash of red pepper and black (or white) pepper

3)  Heat sauce over medium. Stir frequently to avoid scorching on the bottom of your saucepan.
4) Pour sauce over drained pasta and toss.

I served this to my family with pan fried cabbage and tempeh "bacon" (recipe coming later), and there weren't any leftovers tonight.