Macaroni and Cheese with no cow's milk

Jean is home from college for the summer.  She was diagnosed with mono a couple of weeks ago, and has been coping with a majorly swollen and sore throat, as well as fatigue, while finishing up classes and finals.  She ended up getting some extensions, so still will be doing some school work for the next week or so.  

The good news is that her throat is better now.  One of her favorite meals is macaroni and cheese with not-pigs in a blanket.  So I made that for her tonight.  And I made the Mac 'n' Cheese without using any cow dairy products, so I could eat it, too.

The not-pigs are Morningstar Farm sausage links wrapped in packaged crescent roll dough and baked.  

INGREDIENTS

1 12-oz. pkg cavatappi macaroni or other macaroni, cooked

2 cups goat milk cheddar cheese, grated

2 Tbsp soy-free Earth Balance buttery spread

2 cloves garlic, minced

Salt and pepper to taste

1/2 cup Pecorino Romano cheese, grated

1/2 cup other goat cheeses, mozzarella, etc.

1 1/4 cup almond milk

2 Tbsp flour

COOKING INSTRUCTIONS

Preheat oven to 350 degrees.  Melt Earth Balance buttery spread in saucepan.  Add flour and mix well.  Add garlic, salt, and pepper.  Gradually add the milk, stirring constantly until thickens and almost to a boil.  Remove from heat and add grated cheeses.  Pour sauce into drained macaroni and mix well.  Put into 2 1/2 quart casserole dish and bake 25 minutes.