Gluten Free Macaroni & Cheese

Wait!  Don’t go anywhere…  This is a recipe for anyone, I promise.  The only difference between this and a traditional mac & cheese is the rice flour and pasta.  Just make this recipe using white flour and semolina past and you’ll love it.  Today’s version is my re creation of a pretty typical version.

My new work schedule is Sun, Mon, & Tuesday’s from 9:30am-8pm.  Sunday I’ll actually work 8:30-7pm, either way I’m not cooking 3 days in a row every week.  This puts a little obstacle in both my cooking and blogging about cooking.  I’ll work it out.

Mac and cheese is a perfect cook ahead meal.  We can all eat it for several days.  I’ll put a little in some single serving covered glass bowls and have an easy to microwave lunch every day.  We actually have a nice cafeteria at work Monday-Friday, the other day I even got some plantains and coconut rice which I really enjoyed.  However, on most days I bring my lunch bag and plenty of food to last a long day.  If you have any great work lunch ideas I’d love to hear them.

I don’t think I ever make mac and cheese the same way twice.  I tend to use a combination of whatever appropriate cheese I have on hand.  Today I wanted to use cheddar and gruyere because I’ve seen a few recipes with this combination and it just sounded so good.  Fortunately, I was right.  This recipe came out so good.


Ingredients

16 oz package rice elbow pasta cooked according to directions (or regular pasta)

8 oz low fat extra sharp cheddar

8 oz gruyere cheese

4 oz butter

4 oz rice flour (or white)

3 cups rice or dairy milk room temperature

1 whole egg or 2 egg whites (I had 2 whites leftover from banana pudding)

1 teaspoon powdered mustard

1 bay leaf

pepper and paprika to taste

Directions

Cook pasta and set aside, In a double broiler melt the butter and stir in flour and mustard, stir until there are no lumps and continue stirring for 5 minutes, add in bay leaf

Slowly start adding milk to mixture while constantly stirring, allowing it to continue at a low boil, continue until all milk is incorporated and cook for 10 minutes while stirring frequently, add paprika,

Mix egg in a separate bowl and add a little of the milk mixture stirring to temper, then add eggs to milk mixture and stir very well for a minute so the eggs don’t scramble, remove the bay leaf

Slowly add the crumbled cheese to the pot allowing to melt well,  when ready mix in the pasta, pour this into a greased baking dish and bake at 350 for 30 minutes

Have a peaceful day, Lin

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  1. September 21st, 2010

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