2 cups of GFCF noodles (We use Tinkyada rice noodles)
1 cup of Daiya cheddar cheese shreds (I keep mine in the freezer)
4 TB of butter (we use Earth Balance Soy Free Spread)
1 tsp salt
¼ tsp pepper
Cook the noodles according to the packaging (Tinkyada is 16 minutes). Rinse in cold water. While draining the noodles, add the butter, cheese, salt, rice milk, and pepper to the saucepan and heat on low until butter is melted and cheese starts to melt. Add the noodles and stir till completely mixed. Makes 2-3 servings.