Macaroni and Cheese is my favourite feel good food. Now you can think how bummed I was when I couldn’t eat any pasta when first I found out that was allergic to gluten. I couldn’t wait for the day that I could eat mac and cheese again.. Finally the day came and YAY! The best mac and cheese has wonderful full flavour and the best part, those little bits of macaroni at the edges of the dish that burns a little bit.
- 2 cups elbow macaroni – pasta made from corn flour has a nice full taste, just beware that the pasta shell is not to thin. The thinner the shell the easier it can go to mush
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons gluten-free all purpose flour
- 1 1/2 cup rice milk, warmed for 1 minute in the microwave, or heated on stove
- 250 g low-fat sharp cheddar cheese, shredded (about 2 1/4 cups)
- 1/4 teaspoon salt
- Pinch of pepper
- Pinch of freshly grated nutmeg
Preheat the oven to 180 degrees Celsius..
Bring a large skillet of salted water to a boil and cook the pasta according to package directions.
While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk/water in a slow, steady stream. Bring the mixture to a steady simmer, whisking constantly, and whisk until thickened, about 2 minutes.
Drain the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in salt, pepper and nutmeg. the pasta into the oven proof. Dish all the macaroni into the casserole for baking. Cut a tomato into thin slices and arrange on the top. Sprinkle cheese over and bake for 30 min.
- Recipe: Sooth your Soul with Bacon Macaroni Blue Cheese (eatlikeagirl.com)
- healthy macaroni and cheese (acaciaphotography.wordpress.com)