I’ve got to tell you guys, this hasn’t been my month. I have not been able to cook or blog and I apologize for that, sincerely. I’ve been down and waiting for surgery so I hope to get this ball rolling again as soon as I can.
I also had to take this pic with my stupid iPhone, but life could be a lot worse.
Today we have Gluten Free Mac and Cheese folks, and it’s gooooooood! I had a hard time finding gluten free elbow macaroni, but found it in the small section of Wal-Mart where they place their gluten free wares and it was less than $2.0o for 16 oz – SCORE! Especially since the other I found was over $3.00 – makes me feel better since gluten free pasta and bread is so expensive.
This is my recipe, one that I developed from trial and error because all of the recipes I found were just so different – I mean how many ways are there to make this stuff? Too many…many…many.
[Tweet “Gluten Free Mac and Cheese! I’ve missed you, old friend!”]
- 8 oz gluten free elbow macaroni
- 3 Tbs butter
- 3 Tbs gluten free flour
- 1 tsp salt
- 2½ c milk
- 2½ c shredded cheese
- First cook your macaroni - but don't butter it after you drain it. I know, it goes against everything I stand for, but just don't do it!
- Melt butter in a saucepan
- Add flour and salt and stir until it starts to thicken
- Slowly add your milk, a little at a time, until it blends and becomes creamy
- Add 2 c of shredded cheese and stir until it's smooth and beautiful (liquid gold!)
- Add macaroni and mix it all up
- You could stop here, but why?
- Pour into a greased dish and top with the remaining ½ c of cheese and some gf bread crumbs - I like to spray some melted butter over this to get the bread crumbs nice and tasty!
- Put under the broiler until cheese is melted and breadcrumbs are nice and brown if you like it nice and creamy - otherwise bake it at 350 degrees for 30 minutes. I like it both ways!