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Cook the pasta according to the package directions. It’s important to not overcook it. Gluten-free pasta can get really soggy if overcooked. I rinse it less than 5 seconds under cold water.
Meanwhile, in a medium saucepan over medium heat, melt the butter.
Stir in the flour, salt, pepper and garlic until combined.
While stirring constantly, gradually add the milk.
Once the mixture starts boiling, turn down the heat to low and let simmer for 1 minute, while continuing to stir constantly.
Slowly add the cheese and stir until totally combined.
Add the pasta and stir until totally coated.
Serve immediately.
If you plan to make it in advance, it’s best to keep the macaroni and the cheese sauce separate if you know you’ll be reheating it later.