Stove Top Mac and Cheese with Steamed Vegetables

Ingredients

8 12 oz of your fav GF pasta, cooked (mine is ancient harvest pagodas)
2 tbs butter (soft is better)
1 tsp dry mustard
2 tbsp white or brown rice flour or a combination (the flavors are slightly different with one or the other but it’s hard to say which is better)
1 tbs 4 6 cloves minced garlic
2 3 cups milk (whole or 2% is best)
8 oz shredded cheese (a sharp cheddar is best)
salt, pepper, tobasco sauce to taste (optional)
1/2 1 lbs steamed broccoli, asparagus, or your favorite steamed green vegetable

Instructions

Mix the flour(s) and dry mustard in a small bowl. In a sauce pan, melt the butter on medium high heat. When it begins to bubble, whisk in the flour mixture. When the butter/flour begins to turn blond, add the garlic, whisking continually. When the garlic turns fragrant, add the milk. Whisk constantly and bring up the heat. When the milk has reached a full boil, cook for 5 minutes, continuing to whisk. The sauce should develop the consistency of heavy cream.

Remove sauce from heat and add shredded cheese, a little bit at time and continue to stir. Season to taste.

In individual bowls, layer pasta, vegetables, and then a generous portion of sauce to serve.