Mac and Cheese
- 1 cup cooked rice elbow macaroni (Tinkyada brand, gluten-free and wheat-free)
- 1/4 cup finely chopped onion
- 1 tablespoon ghee
- 1 tablespoon tapioca or corn starch
- Dash of black pepper
- 1 1/4 cup rice milk or casein-free milk of choice
- 2 cups shredded Daiya American/cheddar cheese or BioCheese
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Cook the rice macaroni according to package instructions.
In a saucepan, cook onion in ghee until tender. Stir in flour and pepper.
Add rice milk.
Cook and stir until thickened and bubbly.
Add cheese. Stir until melted.
Stir macaroni into cheese.
Transfer to a 1-quart casserole dish.
Bake uncovered in 350°C oven for about 20-25 minutes or until bubbly.
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