Macaroni and cheese is a great comfort food. When I eat it, I remember those days when my mom would surprise us with her baked macaroni and cheese. This wasn’t just any macaroni and cheese, this was the real deal, made from scratch!
After starting the gluten-free diet, pasta dishes were a little tougher to make. Some pastas don’t hold up well to being cooked in boiling water and then baked. I have found that Trader Joe’s brown rice pasta does hold up well and used it in this recipe.
Gluten-Free Baked Macaroni & Cheese
2.5 – 3 cups uncooked Trader Joe’s gluten-free pasta
¼ cup butter
¼ cup GF flour
½ tsp salt
¼ tsp pepper
¼ tsp ground mustard
¼ tsp Worcestershire sauce (Lea & Perrin’s is GF)
2 cups milk
2 – 4 cups shredded cheddar cheese (8 – 16 ounces, depending on how cheesy you want your macaroni & cheese; I use 2% milk fat cheese from Kraft)
Gluten-free bread crumbs
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat; Stir in Milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain Macaroni. Gently stir macaroni into cheese sauce. Pour into greased (I use Pam) 2-quart casserole. Top with breadcrumbs and spray top with Pam. Bake uncovered for 20 – 30 minutes or until bubbly.
Serves 5 (1 cup servings). Calories: 463 if you use 2 cups of cheese; 595 if you use 4 cups of cheese.
Author Information: Kimberly Bouldin, Columbus OH
My Gluten-Free Blog: http://glutenfreeislife.wordpress.com
Columbus Gluten-Free Food Examiner: http://www.examiner.com/x-15655-Columbus-GlutenFree-Food-Examiner
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