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Wednesday, February 8, 2012

the best Macaroni & Cheese

Mac and Cheese has always been one of my favorite dishes!  When I found out I had celiac's disease a couple years ago - this was the first recipe I converted to gluten free.

Here is my easy (from scratch) recipe!

In a sauce pan melt 3 TB butter.  This will be the base of your cheese sauce.  Make sure you keep it on medium heat as it will burn easily.

To the melted butter, add 2 TB flour with a bit of ground pepper to taste.  To make this recipe gluten-free just use Domata Flour - this is the best Gluten Free flour I've ever worked with.  You can replace regular wheat flour cup for cup in almost any recipe!  Once you add the flour to the butter, it will thicken immediately.  Let it cook just for a bit then start to slowly add 2 cups of milk.  Whisk frequently so it doesn't burn and make sure all the milk is incorporated.  You CAN add all the milk at once, but I think it takes longer to thicken.  Once the sauce is thick you can start adding the good stuff!

This is what it should look like as you begin adding the milk.  

The great thing about Mac and Cheese is that you can change the flavors with any kind of cheese.  I always add creamed corn, because its traditional in my family and I like the sweetness it adds.  Today I put in half a container of mascarpone cheese, all of the goat cheese, and about half the bag of pepperjack cheese.  The sauce ended up being pretty light in color.  You can always use half a block of velveeta for a truly classic dish.  Today mine was pretty rich because all the cheeses I chose!

The sauce should be thick and creamy!

Since my sauce was so rich, I decided some vegetables would spruce it up a little bit.  I roasted a head of broccoli and one red onion.  I just diced it up, drizzled it with a little olive oil, tossed in some diced garlic and put it in the oven at 400 til I was happy with the color.

This is the final dish!  I just added one bag of gluten free pasta from Trader Joes - cooked til tender.  I left it in the pot and portioned it into tupperware for my lunches this week.  If preparing this dish for dinner, it's nice to bake it in a casserole dish just until the top becomes crispy on the edges.