16 ounces pasta of choice 2 tablespoons butter 1-½ tablespoons Anthony’s Tapioca Starch 2 cups almond milk ¼ cup Anthony’s Cheese Powder 1 cup grated cheddar cheese
Cook pasta in boiling water according to manufacturer's instructions; drain and set aside. In a saucepan, melt the butter over medium heat and add the tapioca starch; stir to make a roux. Whisk in the almond milk and simmer until it begins to thicken. Add the cheese powder and cheddar; simmer until thickened. Toss pasta with cheese sauce and serve.
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