<<Disclaimer: Verify this information before applying it to your situation.>> Listmates, Well, it's a hit at my house, so here below is how I accomodated the childhood draw to macaroni and cheese: Boil an appropriate quantity of Ancient Harvest Quinoa Elbow Pasta. Make a roux of butter or margarine and a starch you have on hand such as potato starch flour, corn starch or tapioca flour. (For those uncomfortable with that instruction, you make a roux by mixing melted butter with a starch until it is smooth and then heating it until it wants to pull away from the sides of the dish, and then add appropriate liquid to make a "cream" sauce. I like to heat it together in the microwave for just a few seconds, stir, reheat, stir, until I'm happy with the consistency.) Add gluten-free milk substitute with small additions and reheat in microwave for about five or ten seconds between stirs to make a nice cream sauce. Add salt and more butter or margarine to taste. Then, if you are not worried about food dyes, you can add a drop of yellow food coloring to give it more of a cheddar look. Believe it or not, this quinoa pasta is already so yellow that it fools the mind into thinking of cheese. The butter gives it just enough of a dairy taste to make it quite passable. (At least my daughter thinks so!) >From someone who has not found any cheese substitute I could appreciate! Susan Owens ------------------------------------------------------------------------------- (Walter & Susan Owens) [log in to unmask] Dallas, Texas USA