adapted from https://fountainavenuekitchen.com/gluten-free-macaroni-and-cheese/
- 1 cup butter
- 4 tablespoon corn starch (arrowroot powder) mix with 2 T of water/gf broth
- (skipped) 1 level teaspoon Dijon mustard (resist the urge to use a heaping spoonful…a little goes a long way)
- 8 cups milk
- 8 cups (32 ounces) shredded sharp cheddar cheese.
- 1 teaspoon each kosher salt, or to taste
- freshly ground pepper
- (nutmeg/cayenne to taste)
Make the roux, adding cornstarch when butter is just melted but not very hot. Add milk, and stir til boiling. Simmer for one minute. Off heat, add cheese and seasonings.
Serves about 18.
