It tastes really good!

That's all my daughter could say today during lunch.  I found this recipe a while ago and have been working to perfect it.  I must have done it today.  She's liked it before, but today there were all sorts of happy sounds as she ate.  I adapted this recipe from the Go Dairy Free cookbook (if you haven't read it yet, you must).

Dairy-Free Macaroni and Cheese
(this makes 1 cup)

1 cup water
1/4 cup nutritional yeast flakes (I found them at a health food store -- a little pricey but so worth it)
1/4 cup cornstarch
1/2 tsp powdered mustard
1/2 tsp salt
2 Tbsp dairy-free butter (I used Earth's Best)
1/4 cup rice milk (you can substitute soy if you like)
cooked pasta

1. Mix water, nutritional yeast flakes, cornstarch, mustard and salt in blender for 30 seconds.
2. Melt dairy-free butter in sauce pan.
3. Add blended mixture to melted butter.  Keep on low to medium-low and whisk for 3 to 5 minutes.  It will thicken some.
4. Slowly stir in rice milk.  Stir until it thickens to consistency you want.
5. Add to pasta.

**I make just a small serving for my daughter of pasta and save the rest of the sauce for additional meals.**