If you don't have bacon, go ahead and start cooking a few slices.
Cook the pasta until al dente.
While the pasta is cooking, finely shred the goat gouda and crumble the bacon.
Drain the pasta, turn the heat to medium-low and add a splash of almond milk (it may really be a few tablespoons, I have never measured this part — I just eyeball it), nutritional yeast, sea salt, butter and goat cheese, stirring to melt and blend.
Once it's almost all blended together, I dump the pasta back in and toss until blended, serving with a spoon onto each plate and crumbling a bit of bacon on top.
Serve with a side salad and you're all set.
Now, I will say, in the past this would have been served as dinner with no side. To add nutrients, I would stir in either a can of shredded tuna, a pound of browned ground beef or ground turkey, and my kids also love when I add a bag of Cascadian Farms organic mixed vegetables. Another tasty addition is half a caramelized onion and garlic, whether to the protein mix above or just in the mac itself.
