Sunday, October 31, 2010

Gluten Free Mac n' Cheese

Shared by Laura adapted from Betty Crocker

Double recipe shown here... the recipe below makes half this amount. It has pasta shells (brown rice) substituted for elbows and was put under the broiler for a few minutes to get the crispy top.

2 cups uncooked gluten free elbow macaroni (7 ounces) brown rice pasta works well
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard (dry)
1/4 teaspoon Worceshire sauce (Lea & Perrins is GF)
2 cups milk
2 cups shredded or cubed sharp Cheddar cheese (8 ounces)

Heat oven to 350ºF

Cook macaroni as directed on the package. Undercook the macaroni slightly -  rice pasta can get very soft and will finish cooking in the oven.

While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.

Drain macaroni. Gently stir in macaroni into cheese sauce. Pour into ungreased 2 quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

When making a double recipe (as pictured above) use a 4 quart casserole. Bake 30 mins. 

No comments:

Post a Comment