1 package gluten-free, brown rice pasta (I used shells, but anything will work)

1/2 cup grass-fed butter

1/2 cup heavy whipping cream (look for brands that are minimally pasteurized and don't contain thickeners and gums)

1-1 1/2 cups raw milk

8 oz. raw sharp chedder

2 tbsp. tapioca starch

1 tbsp. arrowroot flour

1/4 white onion, minced 

black pepper, to taste

Cook pasta according to package instructions. Grate entire 8 oz. of cheese on a separate plate and sauté onions until translucent but not browned or cartelized. Set both aside for later. In a large saucepan, melt butter over a low heat. Once butter is melted, slowly add in tapioca and arrowroot stirring constantly. This will form your rue. Once combined, slowly (the slower the better) begin to drizzle in your heavy cream stirring the whole time. Once thick, slowly add and stir in milk. Once all ingredients are well mixed, slowly begin to add in grated cheese, again, stirring as you go. Add in onions and black pepper and continue stirring over a low heat. 

Once pasta is done, strain and cool by running it under cold water. Shake out so that most of the water is gone and then begin adding it to your cheese sauce. Add pasta until you've reached the desired ratio of sauce to pasta. This might be your whole package or it might be less. It depends on how cheesy you want your dish to be. 

To get the broiled effect above, turn broiler on high and put pasta into a baking dish. Broil on high for 3-5 minutes, rotating your dish as needed. If you have a kitchen torch, this could be used as well. Enjoy!