Cook the noodles according to the packages instructions until JUST cooked (don’t overcook). Make sure you boil in salted water. Drain and rinse.
For the cheese sauce: In a large saucepan, melt the butter over medium heat, and whisk in the tapioca flour. Whisk for one to two minutes (don’t allow it to burn) and then slowly whisk in the broth. It should thicken almost immediately. Once it has thickened, add the goat cheddar, and stir until the goat cheddar has melted (about five minutes or so). Salt and pepper to taste. Add any flavor additions. The sauce should be on the verge of being too salty, as it will be diluted on the noodles.
Pour the noodles into the sauce, and gently fold into the cheese sauce. Serve right away and enjoy!
(To bake: Pour into a casserole dish, sprinkle with more cheddar cheese. Bake in a 350F oven for 20-25 minutes.)
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/stove-top-goat-cheddar-mac-and-cheese-gluten-free/