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Oh, lovely dish of mac & cheese & peas.
I made a white sauce with mochiko, seasoned with dry mustard, salt, and pepper. Then I added cheese (sharp cheddar, a raw cow's milk crowley colby, full cream baby swiss, and a bit of tetilla). Stirred it all into Orgran millet & rice spirals (gluten-free) and some peas, then baked it at about 325 for about 40minutes (foot rub time). It's heavenly, especially when I added some brewer's yeast to give it some oomph.
I made a white sauce with mochiko, seasoned with dry mustard, salt, and pepper. Then I added cheese (sharp cheddar, a raw cow's milk crowley colby, full cream baby swiss, and a bit of tetilla). Stirred it all into Orgran millet & rice spirals (gluten-free) and some peas, then baked it at about 325 for about 40minutes (foot rub time). It's heavenly, especially when I added some brewer's yeast to give it some oomph.
