GFCFSF Mac & Cheese

This recipe was adapted from the Food Allergy Cookbook...

1 box of Quinoa Elbow Mac
1-2 cups Diaya Cheddar Style Cheese
3 tbsp butter (or olive oil or butter substitute)
2 1/2 tbsp cornstarch
2 1/2 cups Almond (or Rice) Milk
S&P
Crushed Red Pepper

Melt the butter in a medium sized cast iron skillet. Add cornstarch and form a thick roux. Cook for 30 seconds continuously stirring. Remove from the heat and add milk in small incriments stirring vigorously until the roux has absorbed all the milk evenly. Add more and more until all the milk has been added and incorporated. Place the pan back on medium heat and add S&P and Crushed Red Pepper to taste. Then add 1 - 2 cups of Daiya Cheddar Style Cheese to taste... I used about 1 1/2 cups. Stir to combine and pour over Quinoa Pasta.

This pasta reheats well in the microwave for about 1 minute and stays creamy! Enjoy!