3/4 stick of Butter
2 T. Garbanzo Bean Flour (Bob's Red Mill - Garbanzo Bean Flour Stone Ground - 16 oz.)
1 C. milk or cream
5-6 strips of bacon
shredded Parmesan cheese
Grate the cheddar and gouda cheese. Set aside.
Cut the bacon into chunks.
Melt 3/4 stick of butter in a medium saucepan over medium heat.
Add 2 Tablespoons of Garbanzo bean flour to the melted butter and stir with a whisk.
Cook, continuing to stir with the whisk until it is just starting to brown.
Add 1 C. of milk or cream and whisk. Remove from heat.
Add noodles to the boiling water and cook for 7-9 minutes.
While the noodles are cooking, heat the melted butter mixture over high heat. It will start to bubble. Continue to whisk for about 30 seconds. You want the mixture to be hot enough to melt the cheese. Slowly add the cheese and whisk.
If it is getting too
Sprinkle with paprika & black pepper. If you'd like it spicy, add cayenne pepper and/or diced jalapeno pepper.
Drain the pasta. Add desired amount of pasta to a bowl and pour cheese sauce over it and stir.
Top it off with shredded Parmesan cheese.