Macaroni Bake with Herb and Sun Dried Tomatoes

Serves 6-8

2 1/2 cups Brown rice elbow macaroni

1/4 cup sun dried tomatoes, slice thin strips

1 can ripe brined black olives, drained

2 cups milk

1/3 cup rice flour

2 cups shredded cheese, I used a mix of Gouda and mozzarella, some times I use cheddar,

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

Salt and pepper to taste

Preheat oven to 300F

Cook macaroni according to package

Blend flour, herbs, garlic powder, salt and pepper together

mix flour blend and milk together to make a slurry

place cooked macaroni in a casserole dish that has been sprayed with oil

pour milk flour slurry over macaroni and stir together

add cheese and mix until combined evenly

bake at 300F for 45 min. let set for 15 min before serving