Ingredients:
1 tablespoon butter
1 tablespoon (plus extra in case it doesn't thicken right away) sweet rice flour (also called sticky rice flour or glutinous rice flour - don't be alarmed by the word "glutinous", it just means sticky. It's made from the same rice they make sushi out of and it's really good for thickening)
2 cups milk
2-4 cups grated cheese (I use cheddar usually, but use whatever you like or a mixture)
1/4 cup crumbled blue cheese (optional, leave it out if you hate blue cheese, but it tastes really good if you're a fan)
Salt and pepper to taste
1 16 oz package gluten free macaroni
Feel free to add random vegetables if you want to be a freak like me. If you're feeling really adventurous, bake up a spaghetti squash and use that instead of pasta.
Directions:
While you're making the sauce, cook the pasta according to the directions on the package.
To make the sauce: In a large saucepan, melt the butter. Whisk in the sweet rice flour. Slowly add the milk, whisking constantly. Heat the mixture almost to boiling, stirring almost constantly. Make sure you don't burn it. It should start to bubble and thicken. If it looks like it's not going to thicken, whisk in a tablespoon or so of more sweet rice flour. When it starts to get thick, add the cheese and stir until the cheese has melted uniformly into the sauce. Mix the sauce with the pasta and serve. You can also put it in a casserole dish and top with more cheese and broil it if you want to be fancy like that.
