Vegan Macaroni and Cheese (Gluten-Free)

INGREDIENTS

8 oz

brown rice elbow macaroni (I use Tinkyada brand)

1 1/2 cups

coconut milk (unsweetened and unflavored from carton)

2 tbsp

brown rice flour (depending on how thick you want your sauce)

1 clove

garlic (minced)

1/2 tsp

Mrs. Dash table blend

1/2 tsp

garlic powder

1/2 tsp

onion powder

1/2 tsp

chili powder or paprika

Salt and pepper

1/2 cup

Daiya shredded cheese (or your favorite non-dairy shredded cheese)

Optional: Gluten-Free Bread or cracker crumbs