Thayers' Allergen-Free Mac & Cheese
Serves 8, Total time: about 40min
16oz cooked pasta, (I used quinoa elbow noodles)
5 cups skim milk (feel free to try unflavored dairy-free milk, if you're allgergic to dairy)
5 tbsp butter + extra to butter baking dish
6 tbsp flour (I used gluten-free flour)
4 cups shredded cheese (I used mozzarella, cheddar, and monteray jack) + extra for topping
salt & pepper to taste
*2 cups of veggies/meat can be added in if you choose
Preheat oven to 450 degrees.
Heat milk in a small saucepan. In a large pot, melt butter over medium heat. Whisk in flour and cook, stirring until smooth, about 1 min. Slowly whisk in the heated milk, then bring to a simmer, cook for about 5 minutes. Season with salt & pepper. Start to add cheese, whisking until all melted and smooth. Add cooked pasta to pot, remove from heat, and toss until all noodles are covered. Add veggies if you choose. Pour pasta mixture into a 3-4 qt buttered baking dish. Top with more shredded cheese. Bake uncovered for about 15 minutes or until bubbly & browned! Enjoy!!!
p.s. Dairy is no longer an issue in our house, yay, thank goodness!!