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Gluten Free Mac & Cheese

Cook the pasta according to directions. Al dente, not super soft. Strain the pasta and set aside. In a heavy saucepan, or the pan you softened the noodles, heat to medium heat and melt the butter and goat milk. Add a dash of garlic powder, salt and pepper to taste. While the milk and butter mix is heating, mix the corn starch and water to make a watery paste. Use a fork to mix the corn starch an. . .

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Servings: 5

Prep Time: 00:00

Cook Time: 00:40

Main Ingredients

8 ounces tinkyada brand brown rice pasta (elbow macaroni)

2 tablespoons butter

1 cup goats milk (full fat)

6 cups sheeps milk manchego, aged six months or longer

garlic powder to taste

himalayan salt to taste

pepper to taste

1 1/2 tablespoon organic, non-gmo corn starch with water to make a watery paste

Preparation

1Cook the pasta according to directions. Al dente, not super soft.

2Strain the pasta and set aside.

3In a heavy saucepan, or the pan you softened the noodles, heat to medium heat and melt the butter and goat milk.

4Add a dash of garlic powder, salt and pepper to taste.

5While the milk and butter mix is heating, mix the corn starch and water to make a watery paste. Use a fork to mix the corn starch and water together.

6Once steaming (not boiling), add the Manchego cheese and melt into the goat milk, and butter.

7When the cheese has melted, add the corn starch mix and stir constantly. The sauce will thicken quickly.

8Add the pasta, heat through and serve.

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