Stovetop Mac and Cheese
2 c. gluten free macaroni
2 T. oil
1 or 2 c. sliced mushrooms
2 stalks celery, chopped
1/2 c. frozen peas
2 T. GF flour (I used white rice flour)
2 c. milk (I used hazelnut, of course)
2 c. shredded Daiya (I used a cup each of their cheddar and Italian varieties)
pepper to taste (no more salt for me!)
- Heat some water on high to boiling. Add macaroni and cook until al dente; drain.
- While the pasta is cooking, heat the oil in a saucepan. Saute mushrooms and celery until mushrooms are dark and soft. Add flour and milk and cheese and stir until cheese is melted (Daiya melts!) and the sauce is thick. Add peas until they are warmed through and stir.
- Pepper to taste. Serve and enjoy.