World’s Best Gluten Free Macaroni and Cheese
| Servings | Prep Time |
| 8-10 | 10minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 1lb Aidell’s chicken apple sausage (or your favorite sausage) cut into chunksor leave out altogether if desired
- 24oz Tru Roots Ancient Grains Gluten Free Elbow Pasta
- 1/2cup butter
- 3TBSP tapioca flour
- 2cups almond milk
- 2TBSP dried chopped onions or 1/4 cup chopped fresh onion
- 1lb grated raw cheeseI buy mine at Trader Joe’s for a very reasonable price
- salt and pepperfor taste
Instructions
- Cook the pasta according to directions (I brought the water to a boil, added pasta and cooked for 4 minutes–they were almost done, but not quite. You don’t want them mushy, so don’t over cook!)
- While that’s cooking, preheat the oven to 350 degrees and grease a 9×13 baking dish with butter or coconut oil.
- Melt the butter in a saucepan over medium-low heat.
- Add chopped onions and cook for 3-4 minutes.
- Whisk in tapioca flour and stir for 2-3 minutes. Remove from heat, then whisk in almond milk slowly.
- Return to low heat and bring to a simmer, cooking for about 2 minutes.
- Whisk in the cheese until it has all melted, then remove from heat.
- Pour the cheese sauce into the cooked macaroni and stir to combine.
- Add in the salt & pepper and sausage.
- Top with some more cheese if desired.
- Bake in oven for about 20 minutes, until browning on top and bubbling.
- Let stand for 5-10 minutes before serving.
Recipe Notes
For a little extra kick, throw in a pinch of red chili pepper flakes!