Monday, August 07, 2006

Here's a great recipe for Mac and Cheese, gluten free style:

  • 16 oz cheddar cheese, grated
  • 4 cups or so milk
  • 4 tbsp rice flour
  • 4 tbsp butter
  • nutmeg
  • cayenne pepper
  • cloves
  • salt & pepper
  • 12 oz Tinkyada macaroni, slightly undercooked
  • 1 cup grated cheddar cheese for topping
  • 4 slices GF bread, tossed in olive oil
Preheat oven to 350°. Melt butter over med-low heat, when melted add flour. Cook stirring constantly until a blonde roux is acheived (should smell nutty and be starting to change color to a nice blonde). Add milk a little at a time, allowing to thicken between additions. When all milk has been added it should be the thickness of gravy. If it's too pasty, add a little more milk. Add a dash of nutmeg, cloves and cayenne, then add salt and pepper to taste. Bring to simmer and stir in cheese, making sure it's totally melted. Stir macaroni into sauce, pour in 9x13 glass baking dish, top with cheese and bread. Bake in oven for one half hour until bread is browned and cheese is bubbly. Spoon onto plates and indulge.

Happy eating!

No comments: