Transfer and spread the noodles evenly in your greased casserole dish and add your olive oil (mix with noodles to evenly coat).Strain the pasta and rinse with cold water to stop the noodles from cooking any further, once the noodles are cooler to the touch, let dry in strainer for 10 minutes so that any excess moisture/water can evaporate.Keep whisking over medium heat until you have a thickened mixture (do not let the cheese or tapioca settle at the bottom of the pot or it will burn.) While pasta is boiling, in a medium saucepan add the milk and tapioca starch and whisk until the tapioca is dissolved, then add half of all the cheeses.You are looking for slightly firm noodles, don't worry they will keep cooking in the cheese sauce In a large pot, bring water to a boil following the instructions on the package, ensure you do not overcook pasta, if you do they will continue to absorb moisture from the cheese mixture and you will have Mush and Cheese instead of Mac and Cheese.Grease a medium glass oven-safe casserole dish.Pre-Heat oven to 350 F (300 F Convection).See Variations and add-ons to make this an even tastier dish.1/2 cup of gluten-free bread crumbs (for vegans use crumbled natural potato chips or corn flake cereal for a bit of crunch).1/2 cup grated gruyere cheese (omit if vegan).1/2 cup grated Parmesan-Reggiano (1 wedge of nut for cheese chipotle cheddar flavoured wedge).1 cup shredded sharp cheddar cheese (if vegan use 1 brick of nuts for cheese Un-brie-lievable).1 cup of table cream (if going vegan/dairy-free use cashew milk).(we like Catelli Brand, it boils like regular pasta and tastes just as good it also is a plant based product, this is not a sponsored post)
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