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Ingredients
- Gluten Free Mac N Cheese
- 1 Box Quinoa pasta macaroni or Jovial brand elbow pasta
- 4 Tablespoons 1/2 stick unsalted butter
- 4 Tablespoons Bob Red Mills All Purpose Gluten Free Flour
- 2 cups ½whole milk or use almond or coconut milk is allergic to dairy
- cup ½half-half or coconut cream
- freshly ground black pepper
- kosher salt
- 1/8 teaspoon Cayenne Pepper optional
- 1 Cup grated sharp Cheddar Cheese
- cup ½half-half or coconut cream
- freshly ground black pepper
- kosher salt
- 1/8 teaspoon Cayenne Pepper optional
- 1 Cup grated sharp Cheddar Cheese
Ingredients
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Instructions
- Melt butter and add flour whisking and cooking for a minute or two. Keep whisking while adding the milk and half/half. Continue to whisk constantly until the sauce thickens about two minutes. Whisk in the cheese. Add salt and pepper. Remove from heat.
- Make pasta according to directions, drain and add to cheese sauce. Add a little pasta water to thin if necessary.
- After I make these this weekend, I'll put in exact measurements of the items below...
- Ian's Gluten Free Panko Bread Crumbs ( I buy them at Whole Foods)
- Melted Butter
- Parmesan Cheese
- Mix bread crumbs with some melted butter and add the parm cheese. Press this mixture into a nonstick small muffin pan and scoop about a spoon full of MacNCheese on and top with more of the crumb mixture. Bake on 350 for about 12 to 15 minutes until golden brown. YUMMMMMM!
