Hmmm. We found a vegetable-based "pasta" made by Birds Eye in penne (favorite), fettuccine, and spaghetti styles. It's not perfect, but it's tasty and has a low blood-sugar impact (as you probably know, not all carbs are evil, which is why we enjoy foods like whole grains that take longer to digest and don't spike my sugars). I would love to read about how your mac & cheese experiment progresses, dear lady!

My old tech writing partner had a brilliant idea one time when it was his turn to cook. He made mac & cheese from scratch. Real Italian pasta. Real blended cheeses. Cooked and stirred and served up to his kids (then 5, 7, and 10), whose immediate response was, "So what is this supposed to be?" "Mac & cheese!" "Uh huh, right Dad, where's the box?" "No box, see, it's all from scratch!" And he went on to tell them everything he'd done to make it. While they ate it (good kids!) and thanked him, they explained that, um, gee dad, don't ever worry about making it again. EV-ER.