Gluten Free Macaroni And Cheese
Total Time: 1 hr 15 mins
Preparation Time: 45 mins
Cook Time: 30 mins
Ingredients
- Servings: 8
- 4 tablespoons butter
- 1 teaspoon seasoning salt
- 3/4 teaspoon ground black pepper
- 4 cups milk
- 1/4 cup cornstarch
- 4 cups shredded cheese, divided
- 16 ounces gluten-free elbow macaroni
Recipe
- 1 preheat oven to 375° f and grease 13 x 9 casserole dish.
- 2 cook macaroni according to package directions but reduce cooking time so the pasta is still quite a bit firm.
- 3 drain macaroni and set aside.
- 4 melt butter in medium saucepan.
- 5 stir in seasoned salt and pepper; remove from heat and set aside.
- 6 in a large mixing bowl, whisk corn starch into milk until smooth.
- 7 stir milk into butter mixture and whisk until well-blended.
- 8 stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat.
- 9 stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping.
- 10 combine cheese mixture with macaroni and spoon into prepared pan.
- 11 top with crunchy topping (recipe below) and reserved shredded cheese.
- 12 bake uncovered for 25-30 minutes or until crunchy topping is nice and toasty.
- 13 crunchy topping: pulse in a food processor until it becomes coarse crumbs: 2 slices toasted gluten-free bread; 1 tsp butter, softened; 1/2 teaspoons paprika.
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