1 16 oz. bag macaroni elbows (I used gluten free brown rice elbow pasta)
1 6 oz chub Italian Cheesorizo®
4 TB butter (salted or unsalted)
2 cloves garlic minced or pressed
3 cups whole milk (or any fat content)
1 tsp dried oregano
1/4 tsp tamari (gluten free) or soy sauce (optional, but makes it extra flavorful)
1/4 tsp hot pepper flakes (optional)
1/4 tsp freshly ground black pepper
4 TB corn starch
3-4 cups grated cheeses - cheddar, jack, gruyere, swiss, or any firm melting cheese willl do
Oven to 350 F
Prepare pasta as directed
Melt 1 TB of butter in non-stick or cast iron pan over medium high heat. Crumble in Cheesorizo ® and cook, stirring occasionally, until golden brown. Set aside.
Melt 3 TB of butter in large sauce pan and cook on low heat until browned. Stir in garlic and cook briefly. Pour in all but 1/4 cup of the milk. oregano, soy sauce or tamari, hot pepper and black pepper. Stir until simmering.
Mix corn starch with remaining 1/4 cup of cold milk and add to sauce pan. Stir to a gentle boil, then boil for 1 min.
Turn off heat and stir in grated cheeses, mixing until melted.
Pour drained pasta into 9x13 inch baking pan and pour on sauce. Mix well. Top with browned Cheesorizo crumbles and bake until bubbling and golden on top.