GFCF Macaroni and Cheese

is a “recipe” I made up using Daiya cheese. You can adjust the amounts to
taste, but I wanted to have some kind of measurements.

2 cups of GFCF noodles (We use Tinkyada rice noodles)

1 cup of Daiya cheddar cheese shreds (I keep mine in the freezer)

4 TB of butter (we use Earth Balance Soy Free Spread)

cup rice milk (we use Pacific)

1 tsp salt

¼ tsp pepper

Cook the noodles according to the packaging (Tinkyada is 16 minutes). Rinse in
cold water. While draining the noodles, add the butter, cheese, salt, rice milk, and
pepper to the saucepan and heat on low until butter is melted and cheese starts
to melt. Add the noodles and stir till completely mixed. Makes 2-3 servings.
can find Daiya cheese at Whole Foods, Woodman’s or your local health food store. Store in your freezer.
Feingold Stage 1

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