A yummy family favorite, guaranteed to bring smiles to the dinner table!
Yield: Serves 6 to 8
Brown Rice Pasta (Tinkinyada) )
4 cups Almond or Rice milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted Goat butter,
Smart Balance or Gee
3 tablespoons Brown Rice flour or Gluten Free flour Blend (Angel’s Recipes)
5 1/2 cups shredded sharp white Goat Cheddar or Diaya Cheese
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices Nitrate free, all natural, non smoked bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
Preheat the oven to 400 degrees F.
butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for
about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of
the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and
cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue
to cook and stir to melt the cheese. Season with salt and pepper.