Bring a pot of salted water to a boil.

Add the gluten-free macaroni and cook for about 12 minutes, or until tender.

Drain the macaroni and set aside.

In a saucepan, melt the Earth Balance or similar buttery spread.

Slowly stir in the flour and spices (pepper, salt, dry mustard).

Once well mixed, gradually add in the almond milk.

Cook the mixture over low to medium heat, stirring constantly until it boils.

Reduce heat to a simmer and continue mixing slowly.

In small portions, stir in the Daiya non-dairy cheddar cheese and Daiya non-dairy monterey jack cheese.

Use a whisk to melt the cheese and create a smooth sauce.

Add the cooked macaroni to the cheese sauce in the saucepan.

Gently mix until the macaroni is completely coated.

Serve immediately.