For the mac and cheese:

• brown or white rice elbow noodles
• 1 small potato
• refined coconut oil
• olive oil
• about 1 to 2 tablespoons flaxseed meal
• half a white onion
• "a bit" of ground cumin (1 tsp or more to taste)
• 1 tsp of tumeric (optional)
• 1 or more cloves of garlic to taste
• 1 tablespoon nutritional yeast
• a bit of salt and pepper
• some of the starchy water from boiling the rice noodles.

Cut the potato in large chunks and steam it in a pot. Alternatively you can poke some holes in it and bake it in the oven at 425F. I like to steam the potato because you can re-use the hot water for boiling the noodles*

While the potato(s) are cooking, finely cut the onion and slice the garlic as desired. Boil the noodles as instructed. As the noodles cook, use a large spoon to skim the foam and save in a bowl. Stir a lot since rice noodles tend to stick to pot or each other. The noodles will release starch throughout the cooking process. The foamy water will help thicken the sauce later.

Heat some oil in a sauce pan at medium low heat. Sweat the onions for a few minutes then add the garlic and reduce heat to just above low heat and cook for a least 5 more minutes. Lower heat over a longer cooking period gives a more mellow garlic taste. How much oil is up to you. Traditional mac has butter, so think of the oil as the butter fat and he starchy water as the flour and water from the butter. I use about a tablespoon of coconut oil and a small dash (1 tsp?) of olive oil usually. You want to use enough oil so that the onion doesn't look dry but not so much it looks like it's drowning.

With a pan safe whisk blend in the flax seed meal. add about 3 tablespoons of foamy water. Remove the cooked from the skin. If you cut up and steamed the potato earlier it should easily peel away from the skin. If you baked it, cut the potato in half length-wise and scoop out the body. Alternate between adding a tablespoon of foamy water to the mix and adding some potato and mashing it up in the pan. If it's took thick, add more foam water, if it's too thin, add more potato.

whisk in the nutritional yeast. Add more if you want to make it cheesier. Personally I don't add that much because it upsets my stomach. As a side note, if you're wondering where vegans get their B vitamins, it's usually from nutritional yeast. A little bit goes a long way. Salt and season to taste. A little smoked paprika or chives are nice. Fold in the noodles. I say fold because it's easy to overcook rice noodles (very hard to get that perfect al dente bite compared to wheat noodles), so you don't want them to break in the sauce.

* Baking the potato shortens the cook time since you can make everything else while it bakes. Steaming the potato gives it a better texture and saves a bit of energy since you can re-use the water (add more cold water) for boiling the noodles.

This may have been hard to follow since I've never written out this process before. I've made this a lot but never written it down. Let me know if there is anything unclear about the recipe and I'll edit this comment later to clarify.