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Servings Ingredients. 2 Cups Gluten-Free Elbow Macaroni uncooked. 1/4 Cup Dairy-Free Butter Alternative or butter. 1/4 Cup Bob's Red Mill Brown Rice Flour. 1/2 Teaspoon Salt. 1/4 Teaspoon Pepper.
1/4 Teaspoon Mustard ground. 1/16 Teaspoon Onion Powder. 1/16 Teaspoon Garlic Powder. 2 Cups Rice Milk or cow's milk. 2 Cups Daiya Cheese or cheddar cheese Instructions.
Cook macaroni according to package directions. Preheat oven to 350°. Melt margarine in large saucepan over low heat. Stir in flour and spices.
Cook over low heat, stirring constantly until smooth. Remove from heat and add milk. Return to heat; bring to boiling, stirring constantly for one minute. Remove from heat; add cheese and stir until melted. Drain macaroni; gently stir into cheese mixture. Pour into un-greased 2 quart casserole dish and bake uncovered 20-25 minutes.
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