White Mac & Cheese

Ingredients:

Olive oil

2 large tablespoons butter, divided

1 tablespoon white balsamic vinegar

1 lb. gluten-free pasta, I used Tinkyada penne

1/4 teaspoon ground thyme

1 tablespoon garlic powder

pinch sage

pinch nutmeg

freshly ground black pepper

salt

1 cup vegetable stock

3 cups shredded mozzarella cheese

3 /4 teaspoon of gluten-free flour

Instructions:

Start by filling up a pasta pot with water, bring to boil, heavily salt water, and cook pasta according to directions.

In a separate skillet, saute onions in 1 tablespoon of butter and 1 tablespoon of olive oil.

Once browned, add in 1 tablespoon of white balsamic vinegar, salt and pepper, reduce, about 2 minutes.

Push onion mixture to the side, add 1 more tablespoon of butter,  flour, whisk together until they are incorporated nicely and there are no lumps.

Add cheese, vegetable stock and seasonings, bring to a bubble then simmer for 5 minutes, sauce will thicken.

Drain cooked pasta and add to cheese mixture, mix well.