3 cups of uncooked macaroni                                      1 tsp salt

6 T butter                                                                              Dash pepper

6 T gluten-free all-purpose baking mix

1/3 of a large Velveeta Cheese, cubed (or full package of Daiya Cheese)
4 c milk or 1 c sour cream and 3 c whole milk (I use 4 c of almond milk)

Cook macaroni in salted water and drain. Melt butter, blend in flour, and add milk very slowly.  Cook until thick. Add salt pepper and cheese. Stir until cheese is melts. Mix sauce and macaroni. Pour into large pan. Bake at 350 degrees for 30 minutes add up to 10 minutes till edges are golden.

Recipe note: Todd’s Mom served this recipe often. With four sons, they could eat the entire pan.  My alterations are only to use gluten-free noodles and a couple of alterations to avoid milk. When making for company if possible use milk and Velveeta.  Keep an eye on the casserole and let the edges get brown and the top bubbly! Great recipe to prepare on friday afternoon and enjoy all weekend.