8 ounces of GF elbow macaroni
1 T butter
1 clove garlic, minced
2 T of GF all purpose baking flour
¼ tsp. salt
¼ tsp. black pepper
1 cup fat-free evaporated milk
½ cup fresh cheddar cheese, shredded*
1. Cook pasta according to package directions, but do not add salt. Drain in a colander.
2. Meanwhile, prepare sauce. In a medium saucepan, melt butter over medium heat. Add garlic. Cook, stirring, for 2 minutes. Add GF flour, salt, and pepper. Cook, stirring constantly, for 2 minutes.
3. Add milk to saucepan. Bring mixture to a boil, stirring constantly, until thickened, about 4 minutes. Add cheddar, stirring until smooth. Remove from heat.
4. In a large serving bowl, combine pasta and sauce. Toss to combine. Serve immediately.
*Packaged shredded cheese may contain gluten to keep it fresh. To ensure it is gluten free, shred fresh cheese. *