Boil noodles, in vegetable stock, until al dente (follow directions on the package)
Drain the pasta, and set it aside.
Melt butter, in a saucepan, and add both flours. Whisk, until incorporated.
Slowly pour in half of the milk, whisking constantly to prevent clumps.
Mix in cream cheese and half of the vegan cheese.
Stir in the remaining milk, and add nutritional yeast.
Once the mixture is smooth and the cheese has melted, add in the remaining ingredients, except for the remaining cheese.
Bring mixture to a boil, and remove from heat.
Spray an 11” x 13” pan with non-stick cooking spray.