Gluten Free Macaroni and Cheese with Chicken and Broccoli

Ingredients:

• 1 head broccoli florets
• 1 package chicken breast fillets
• 2 cups Tinkyada, Jovial or Trader Joe's gluten-free brown rice pasta (or your favorite)
• 4 Tablespoons butter or butter substitute
• 6 Tablespoons cornstarch or potato starch
• 1 1/2 cups milk or milk substitute
• 2 cups shredded cheese (cheddar is the best) (or cheese substitute: vegan or dairy-free)
• 4-6 Tablespoons gluten free bread crumbs (I used the crumbs from slicing my bread.)

Instructions:

1. Broil, grill or fry chicken just until no longer pink; set aside.
2. Boil pasta for about 10 minutes (under done).
3. Boil water, add broccoli and cook for about 6-7 minutes (under done); drain, run cold water over broccoli to stop cooking; and set aside.
4. Once the macaroni has cooked, add cold water to the water and macaroni to stop the cooking process. Drain and run cold water over the pasta.
5. Oil a 9x13" baking pan.
6. Preheat oven to 350°F.
7. Lay chicken in the bottom of the pan.
8. Lay broccoli on top, then macaroni.
9. Prepare sauce by using one of the above pans. Melt butter, whisk in the starch, add milk slowly while whisking, add cheese and heat on medium high until thoroughly melted and combined.
10. Pour over baking dish ingredients and top with bread crumbs.
11. Bake for about 15-20 minutes or until liquid from chicken and broccoli are absorbed.
12. Reheat leftovers in microwave on low or bake at 350°F until heated thoroughly.

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