Last night I made some gluten free mac & cheese for my family. They loved it! So did I. 😉 So did Max… 😀
So, I thought I would share the recipe.
Warning: This is NOT a low-fat recipe.
Gluten Free Mac & Cheese:
1 Package gluten free brown rice elbow noodles (I use Tinkyada brand because they never get mushy)
2 ½ C. whole milk or coconut milk
1 stick butter (omit if you can’t do cow’s milk)
1 ½ pounds cheddar cheese, shredded (use goat’s milk cheese if needed)
1 ½ tsp. ground dry mustard
¼ C. brown rice flour
1 tsp. salt
1-2 tsp. black pepper
1 pkg. bacon
1 very large yellow onion
Cook noodles just until very al dente (you want it barely done), drain and set aside.
Cook bacon until crisp, reserving the grease. Drain, crumble, and set aside.
In a large saucepan, heat milk and butter on low heat. Add ground mustard, flour, salt, pepper, and 1 ¼ pounds of cheese. Stir over low heat until thoroughly combined.
Pour into a 9X13 baking dish and bake for 20-25 minutes.
While that is baking, caramelize onions in the bacon grease – because it would be a crime not to use the bacon grease. 😉
Serve with crumbled bacon and caramelized onion.
I will say that it doesn’t take much to fill you since the fat content is so high.
In other cooking news…
I found a way to cook pumpkin without the danger of cutting your fingers (or other body parts) off.
Bake them whole for 1 1/2 hours at 275 degrees.
I’m sure some of you already knew this, but for me it was a great and time-saving discovery.