8 oz gluten free elbow macaroni
8 oz frozen vegetable mix of choice
2 cups milk
2 cups shredded cheese
1/3 cup tapioca starch
3 tbsp nutritional yeast
1 tsp salt/salt to taste
1 tsp garlic powder
pepper to taste
This is a very filling but pretty fast and easy meal. You could always substitute a vegan cheese sauce if you're dairy free. Unfortunately I haven't found a vegan cheese sauce that I'm a big fan of, so when I am avoiding dairy I tend to avoid "cheese" sauces. This has 3-4 servings, but you could probably add a couple more ounces of either macaroni or vegetables and still have enough sauce as I tend to like LOTS of sauce.
I got my tapioca starch and rice pasta from the bulk section at WinCo.
Prepare the macaroni in boiling water per the instructions on the box, adding the frozen vegetables to the water when there is 5 minutes left for them to cook.
While the macaroni is cooking, mix together the items for the sauce in a medium bowl. When macaroni and veggies are cooked, drain and set aside. In the now empty pot pour the sauce and adjust to medium heat. Stir until sauce is thickened, about 3-5 minutes. Once thickened turn off the burner and add in the macaroni and vegetables. Stir well and serve.