GFCF Macaroni and Cheese

Macaroni & Cheese

2 tablespoons butter ( You can use ghee--clarified casein free butter)

2 tablespoons flour (You can use gluten free pantry's all-purpose baking flour mix)

1/4 teaspoon sea salt

1 cup rice milk

Dash of onion powder to taste

Butternut squash

You'll also need gluten-free elbow macaroni noodles

Cut up butternut squash and cook by boiling in water.

While butternut squash is cooking begin basic white sauce.

Melt butter in saucepan over low heat.

Blend in flour and salt, stirring until mixture is smooth and bubbly.

Remove from heat. Stir in the milk and onion powder; return to heat and cook, stirring constantly for about 1 minute, until thickened.

Once butternut squash is cooked. Drain it and mash it. Then add the squash to the thick white sauce. The more squash you add the more yellow it gets. Just keep adding until you get the color you want.

Pour the yellow sauce over cooked brown rice elbow macaroni and there you'll have

macaroni and cheese (WITHOUT THE CHEESE!)