My sister makes the best macaroni and cheese anyone has ever tasted. I recently asked her for her recipe. She is one of those that does not measure anything, but with some thought, she was able to come up with some approximations. I turned it into a gluten free macaroni and cheese recipe using a variety of gluten free pastas and topping it off with homemade seasoned gluten free bread crumbs. Some like the bread crumbs seasoned and other do not. What will you make?
Gluten Free Macaroni and Cheese
A wonderful, creamy, gluten free macaroni and cheese recipe. Creating a cheese sauce is lower in calories than using just lots of melted cheese, and it turns out much creamier. So yummy!
- Preheat the oven to 350°F if you'd like to create a crisp crust. Otherwise skip this step if you're in a hurry or it's not needed.
- Boil 2 cups pasta for about 3/4 the usual cooking time.
- Once the macaroni has cooked, add cold water to the boiling water and macaroni pot to stop the cooking process. Drain using a colander and run cold water over the pasta in the colander.Transfer the pasta to a small casserole dish.
- In the same sauce pan melt 2 tablespoons butter. Sprinkle in cornstarch a little bit at a time while stirring. Removed from the stove top and add milk a little bit at a time while stirring vigorously. Return the pan to the stove over medium heat and add cheese. Stir until all of the cheese melts.
- Pour sauce over macaroni in casserole dish and toss lightly until cheese sauce is well distributed.
- Make the breadcrumbs by melting 3 tablespoons of butter in a skillet. Add breadcrumbs and cook over medium heat until crisp and golden brown. Sprinkle breadcrumbs over macaroni and cheese sauce.
- For a crisp crust, bake at 350°F for about 10 minutes or serve as is.
To make the breadcrumbs, you can use any type of gluten free bread, including a really heavy one. I use my failed bread attempts for bread crumbs, or the ends. Lately, I've been saving the crumbs when I slice the loaves of bread I make.
You can use any milk or milk substitute if you wish.
I've added some freshly chopped basil to my mac and cheese recently as well as in the bread crumb mixture. It was delicious!
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