so a few months ago i wrote this post about finally getting to make a decent gluten free mac and cheese, and since its now become a staple meal in our rotation ive figured out a few little tweaks to make the gluten free version as delicious as possible. also i found these at the 99 cent store:
so now i can make it with a bread crumb topping:
but seriously, i am SO excited to share this recipe with you, because being gluten free is terrible, but this macaroni and cheese will make you forget about that. at least, until its gone and you think about how nice it would be to have a sandwich...
anyway, heres the gluten free version of my worlds best mac and cheese recipe (which btw, is probably my most popular recipe on pinterest)
mac and cheese
ingredients:
1/2 pound of gluten free noodles in the shape of your choice (im a big fan of brown rice noodles because theyre cheapest and im allergic to corn)
2 tablespoons butter
2 tablespoons sweet rice flour (NOT white rice flour, you can get it here for a pretty decent price)
1 cup milk
approx. 2 cups shredded cheese, cheddar or jack work best (this is totally a guess, i never measure how much cheese i use and its really up to your preference)
salt, pepper, and garlic powder to taste
gluten free seasoned breadcrumbs (optional, i used ians gluten free panko, you can get them here)
truffle oil (entirely optional)
start by preparing your noodles according to the package directions, drain and put them in a large casserole dish (note: watch your noodles VERY closely and drain them while theyre still a bit firm, gluten free noodles get mushy FAST). next, melt the butter in a small pot over medium/high heat, once its melted add the rice flour and stir until a smooth paste is formed, this will only take a minute or so as the rice flour is VERY absorbent. now slowly whisk in the milk, and stir in some salt, black pepper, and garlic powder to your preference (i like a pinch of salt, and kind of a lot of pepper and garlic, but thats just me). keep stirring the sauce until it thickens and starts to boil (again, watch it carefully as the rice flour thickens the sauce much faster than wheat flour), then remove from heat and stir in your shredded cheese until it stops melting and what you have looks like nacho cheese (actually, if you take this sauce and add some salsa it makes a GREAT healthy nacho dip).
now that your sauce is done, pour it over the noodles and mix until everythings evenly coated. next, lightly sprinkle the breadcrumbs over the saucy noodles in the casserole dish, and top the breadcrumbs with a thin layer of shredded cheese, and add a drizzle of truffle oil if youre feeling fancy. bake at 350 until the cheese on top browns.
ingredients:
1/2 pound of gluten free noodles in the shape of your choice (im a big fan of brown rice noodles because theyre cheapest and im allergic to corn)
2 tablespoons butter
2 tablespoons sweet rice flour (NOT white rice flour, you can get it here for a pretty decent price)
1 cup milk
approx. 2 cups shredded cheese, cheddar or jack work best (this is totally a guess, i never measure how much cheese i use and its really up to your preference)
salt, pepper, and garlic powder to taste
gluten free seasoned breadcrumbs (optional, i used ians gluten free panko, you can get them here)
truffle oil (entirely optional)
start by preparing your noodles according to the package directions, drain and put them in a large casserole dish (note: watch your noodles VERY closely and drain them while theyre still a bit firm, gluten free noodles get mushy FAST). next, melt the butter in a small pot over medium/high heat, once its melted add the rice flour and stir until a smooth paste is formed, this will only take a minute or so as the rice flour is VERY absorbent. now slowly whisk in the milk, and stir in some salt, black pepper, and garlic powder to your preference (i like a pinch of salt, and kind of a lot of pepper and garlic, but thats just me). keep stirring the sauce until it thickens and starts to boil (again, watch it carefully as the rice flour thickens the sauce much faster than wheat flour), then remove from heat and stir in your shredded cheese until it stops melting and what you have looks like nacho cheese (actually, if you take this sauce and add some salsa it makes a GREAT healthy nacho dip).
now that your sauce is done, pour it over the noodles and mix until everythings evenly coated. next, lightly sprinkle the breadcrumbs over the saucy noodles in the casserole dish, and top the breadcrumbs with a thin layer of shredded cheese, and add a drizzle of truffle oil if youre feeling fancy. bake at 350 until the cheese on top browns.
and thats it! this is one of very, very few recipes that leaves me actually feeling full and satisfied for more than half an hour, i hope you like it as much as we do!
No comments:
Post a Comment