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Gluten-Free Macaroni & Cheese
Baked macaroni and cheese has been a family favorite for years. When I was diagnosed with Celiac Disease in 2003 I was no longer able to eat dishes containing gluten, which meant no more mac n cheese for me! As the years went by and I sat around watching my family enjoy this dish I decided I had to find a way to make it gluten-free! Give it a try!
2 cups gluten-free elbow macaroni
3 Tablespoons butter
2 Tablespoons Red Mill Gluten-Free All Purpose flour
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon pepper
2 cups milk
8 ounces cubed sharp cheddar cheese
½ cup grated cheddar cheese or cherry tomatoes or gluten-free bread crumbs
Preheat oven to 350 degrees and prep a 9”x13” baking dish with baking spray (olive oil spray is GF).
Add salt and olive oil to boiling water. Add gluten-free macaroni. Follow package directions, but remove pasta one minute early so that it is still firm.
In a separate saucepan melt butter. Stir in GF flour, salt, garlic powder, onion powder and pepper. Continue to stir and slowly add milk. Stir for about 5 minutes or until sauce becomes thick. Add cheese and stir until it has melted thoroughly. Turn off heat. In a large bowl mix cheese sauce with cooked macaroni then add to baking dish and spread evenly. Sprinkle grated cheese on top of casserole. Sometimes I like to add cherry tomatoes slices to the top. For those who like a crispy casserole, add gluten-free bread crumbs.
Bake casserole for 30 minutes, but keep an eye on it so that the top does not burn. Remove and enjoy!
Serves 6-8.
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