• 1 tablespoon butter
• 1 tablespoon gluten free all-purpose 1-1 flour with sorghum 
• 1/2 cup oat milk or milk of your choice
• 2 tablespoons Greek yogurt
• 1 cup sharp cheddar, shredded 
• 1/2 cup colby or mexican blend with colby, shredded
• 3/4 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 3 cups cooked pearled sorghum or whole grain sorghum 
• 1/4-1/2 teaspoon paprika
• 1/2 cup pumpkin seeds with sea salt 

1. Preheat the oven to 350ºF. Grease an 8x8 baking dish, set it aside.
2. Melt butter in a small pot over medium heat. Stir in the flour and whisk until smooth, forming a roux. Reduce heat to low and stir in milk, Greek yogurt, cheddar cheese, Colby cheese or cheese blend, dry mustard, and garlic powder. Stir until cheese is melted and the sauce is creamy. Turn the burner off. Add cooked pearled sorghum to cheese mixture in the pot and mix well until everything is combined.
3. Place in a casserole dish sprinkle with paprika and top with pumpkin seeds. Bake for 15 minutes until the top is lightly browned. Let stand for about 5 minutes before serving.

• Whole grain sorghum can be used although the bite is more toothesome than the pearled sorghum. Pearled sorghum is a softer bite.

Nutrient Analysis: 

Calories,  280 calories,  14 grams total fat,  6.5 grams saturated fat, 28.5 milligrams cholesterol, 250 milligrams sodium, 26.5 grams carbohydrate, 2 grams fiber, 0.5 grams sugar, 12.5 grams protein