Macaroni & Cheese

Ingredients:
2 c dry noodles (I used gf penne)

Sauce:
4 T butter
4 T almond meal
2 T coconut flour (optional)
2 T dry mustard
2 c milk (I used raw goat milk, but you could use non-dairy milk)
8.5 ounces (yes, I weighed this) goat cheese or your favorite non-dairy cheese that had a cream cheese consistency
Salt & pepper to taste

Directions:
Cook noodles according to package directions, minus 2 minutes. Drain & set aside.

Melt butter in sauce pan over medium heat. Add almond meal to make a rue. Add the dry mustard & half of the milk. Bring close to boiling until well combined & a thin sauce is formed. Add coconut flour to thicken, if desired. Add the remainder of the milk, and the cheese.  Stir until, cheese is melted & well combined into the sauce. Add the drained noodles to the sauce & season as desired.

Optional additions:
Add vegetables or meat to the sauce before adding noodles,  or use vegetables instead of noodles. Broccoli & cauliflower would go great in this dish.