Ingredients:
\n3 \u00bd cups dry gluten-free macaroni (and water to cook it in)
\n\u00bc cup diced onion
\n\u00bc cup millet flour
\n\u00bc cup nutritional yeast
\n1\u00bd teaspoons (1\/2 tablespoon) dry ground mustard, OR 1 tablespoon prepared mustard
\n1 tablespoon tapioca starch\/flour; or arrowroot powder\/starch
\n\u00bd teaspoon onion powder
\n\u00bd teaspoon garlic powder
\n1 teaspoon Himalayan pink salt
\n\u00bd teaspoon ground Tellicherry black pepper
\n3 cups water- divided<\/p>\n
Instructions:<\/em> Add onion to 1 cup water and let simmer while assembling rest of ingredients.<\/em><\/p>\n 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.<\/em><\/p>\n Stir until “cheese” sauce thickens.<\/em><\/p>\n NOTES:<\/em> Adjust seasonings to taste.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 3 \u00bd cups dry gluten-free macaroni (and water to cook it in) \u00bc cup diced onion \u00bc cup millet flour \u00bc cup nutritional yeast 1\u00bd teaspoons (1\/2 tablespoon) dry ground mustard, OR 1 tablespoon prepared mustard 1 tablespoon tapioca … Continue reading
\n Cook macaroni and drain.<\/em><\/p>\n
\n Cut up gluten-free spaghetti noodles can be used in place of macaroni. (We use rice pasta that we get at the Asian Market.)<\/em><\/p>\n