Gluten Free Stove Top Mac and Cheese IMPROVED

Ok, so I've done this recipe now about half a dozen times and for many people both gluten free and not gluten free. Everyone likes it. I've perfected the process and the timing and now I have it so I can get the whole thing made in about 30 minutes. Which is pretty awesome. Because I have the timing down, I'm going to list the ingredients but everything else will be in a step-by-step instructions.

Ingredients:

8-12 oz of your fav GF pasta (mine is ancient harvest pagodas for this recipe and the timing is based on its cooking time)
2 tbs butter (soft is better)
1 tsp dry mustard
2 tbsp white or brown rice flour or a combination (the flavors are slightly different with one or the other but it's hard to say which is better)
1 tbs 4-6 cloves minced garlic (PREPARE AHEAD OF TIME)
2-3 cups milk (whole or 2% is best) (POUR INTO YOUR MEASURING CUP AHEAD OF TIME)
8 oz shredded cheese (a sharp cheddar is best)
1/2-1 lbs broccoli or asparagus

Get out three pans - one appropriate for steaming the veggies, one for the pasta, and one for the sauce. Fill a large pan for the pasta with water and turn burner on high to get the water boiling as soon as you can.

Prepare the veggies for steaming (I use a basket over a reservoir of water), close it up and place on stove but DO NOT TURN IT ON YET.

Get third pan out for sauce - small/shallow is better for heat transfer. Collect all your ingredients and get them close at hand and mix dry mustard into your measured flour. Wait until water for the pasta is boiling and dump in your pasta. Set the timer for 9 minutes, turn the heat under the vegetables on and start your sauce.

Melt the butter over medium heat. Dump in your flour a bit at a time, whisking (and yes, you want a whisk) all the time. You will be whisking for the next ten minutes or so, so pace yourself. It'll cook very quickly and burn very soon after that - keep your eyes open. The moment it turns blond, throw in your garlic and stir, stir, stir - stick your nose over the pan. When the garlic gets fragrant, dump in the milk and take a deep breath because the hectic bit is over. Take a moment to loosen up your pasta with a wooden spoon and see if the water is boiling under your veg. If it is, your veg will be done in 7 minutes. Keep an eye out.

Turn the heat under the sauce up. Stirring constantly, you want kind of tip the pan around so you can see if there are chunks (they'll get stuck in the corners - that's the value of the small whisk, you can usually scrape them out) and keep stirring until you reach a full bowl. From that moment, you want to count 5 minutes or until it reaches a thick heavy cream consistency. You've got some stretch squeeze time here so if your pasta finishes, that's fine, take a second from your stirring and drain it. If your veg finishes, just pull it off the heat and leave it closed.

Once you've reached your cream consistency, remove the sauce from the heat. If the other items haven't finished, finish them first (put a lid on your sauce to keep it hot) and stir in your shredded cheese a little at a time, letting it melt before you add the next bit. Salt and pepper to taste.

Serve in individual bowls, layering pasta, then veg, then sauce. Serve and be amazed.