Thursday, February 6, 2014
Gluten-free Macaroni & cheese
Baked Macaroni & Cheese
2.5 – 3 cups uncooked pasta (I used Trader Joe’s)
¼ cup butter
¼ cup GF flour (I used sorghum)
½ tsp salt
¼ tsp pepper
¼ tsp ground mustard
¼ tsp Worcestershire sauce (Lea & Perrin’s is GF)
2 cups milk 2 – 4 cups shredded cheddar cheese (8 – 16 ounces, depending on how cheesy you want your macaroni & cheese;
I use 2% milk fat cheese from Kraft)
1. Heat oven to 375 degrees.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter 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.
4. Drain Macaroni. Gently stir macaroni into cheese sauce. Pour into greased (I use Pam) 2-quart casserole. Top with breadcrumbs and spray top with Pam. Bake uncovered for 20 – 30 minutes or until bubbly.
Serves 5 (1 cup servings). Calories: 463 if you use 2 cups of cheese; 595 if you use 4 cups of cheese.