Ingredients:
3 ½ cups dry gluten-free macaroni (and water to cook it in)
¼ cup diced onion
¼ cup millet flour
¼ cup nutritional yeast
1½ teaspoons (1/2 tablespoon) dry ground mustard, OR 1 tablespoon prepared mustard
1 tablespoon tapioca starch/flour; or arrowroot powder/starch
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Himalayan pink salt
½ teaspoon ground Tellicherry black pepper
3 cups water- divided
Instructions:
Cook macaroni and drain.
Add onion to 1 cup water and let simmer while assembling rest of ingredients.
Whisk remaining ingredients into 2 cups water and pour into pan with water/ onion mix. Stir on medium heat until mixed, and then add macaroni.
Stir until “cheese” sauce thickens.
NOTES:
Cut up gluten-free spaghetti noodles can be used in place of macaroni. (We use rice pasta that we get at the Asian Market.)
Adjust seasonings to taste.