Dairy Free Gluten Free Baked Mac & Cheese

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   1.

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   Preheat oven to 400 degrees F.

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   2.

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   Melt 1 tablespoon of butter in a small bowl.

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   Mix in the bread crumbs, and set aside.

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   3.

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   Cook the pasta according to package directions.

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   4.

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   While pasta is cooking, in a high speed blender, blend all of the cheese sauce ingredients until smooth, only adding as much water as needed for blending.

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    Taste and adjust seasonings.

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    It should taste just like melted, mild cheddar cheese.

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    5.

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    When pasta is finished cooking, drain and leave the macaroni in the strainer.

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    Set aside.

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    6.

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    Use the same large pot and wipe it dry.

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    At this point, gather the rest of your ingredients, because it starts to go fast.

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    Turn heat down to medium and add the remaining 3 tablespoons of butter to melt.

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    Stir in the garlic and ground mustard.

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    Cook until fragrant, about 30 seconds or so.

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    7.

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    Add the milk and 1/2 cup of the chicken broth.

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    Bring to boil.

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    While its coming to a boil, combine the arrowroot flour and the remaining chicken broth in a small bowl and mix together well.

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    8.

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    Once it reaches a boil, add the arrowroot mixture and stir until thickened, about 1 minute.

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    9.

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    Remove from heat and stir in the cheese sauce.

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    Stir until completely incorporated.

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    Season with salt and pepper to taste.

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    Stir in the macaroni until well combined.

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    10.

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    Pour into a greased 7 x 11 in baking dish.

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    Sprinkle the bread crumbs evenly over the top.

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    Bake for 15-20 minutes, or until hot and bubbly.

No additional tips available.