Stove Top Goat Cheddar Mac and Cheese (Gluten Free

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 1 heaping tsp Mustard powder

• Pasta & Grains

  • 8 oz Elbow noodles, gluten free

• Baking & Spices

  • 1 Pepper
  • 1 Salt, unrefined
  • 2 tbsp Tapioca flour

• Dairy

  • 2 tbsp Butter
  • 1/2 lb Goat cheddar, mild grated

Found on thenourishinggourmet.com

Description

Ingredients

• 8 ounces of gluten free elbow noodles
• 2 tablespoons butter of choice (Goat, sheep, or cow, if you can tolerate it) OR oil or fat of choice (you can try bacon grease too!)
• 2 tablespoons tapioca flour (Or try arrowroot or organic corn starch)
• 1 cup of chicken broth, homemade or store bought (made with real food ingredients)
• 1 heaping teaspoon mustard powder
• ½ pound of mild goat cheddar, grated
• Unrefined salt
• Pepper
• Optional flavor addition: dried or fresh thyme, paprika, cayenne, fresh chives, diced cooked bacon

Directions

• Cook the noodles according to the packages instructions until JUST cooked (don’t overcook). Make sure you boil in salted water. Drain and rinse.
• For the cheese sauce: In a large saucepan, melt the butter over medium heat, and whisk in the tapioca flour. Whisk for one to two minutes (don’t allow it to burn) and then slowly whisk in the broth. It should thicken almost immediately. Once it has thickened, add the goat cheddar, and stir until the goat cheddar has melted (about five minutes or so). Salt and pepper to taste. Add any flavor additions. The sauce should be on the verge of being too salty, as it will be diluted on the noodles.
• Pour the noodles into the sauce, and gently fold into the cheese sauce. Serve right away and enjoy!
• (To bake: Pour into a casserole dish, sprinkle with more cheddar cheese. Bake in a 350F oven for 20-25 minutes.)