Great appetizer for your holiday list that won’t last long especially with kiddos and I mean BIG kiddos too! I’m planning to make some this weekend to take to friends to try out the recipe! I will also add my photo!
1Box Quinoa pasta macaroni or Jovial brand elbow pasta
4Tablespoons1/2 stick unsalted butter
4Tablespoons Bob Red Mills All Purpose Gluten Free Flour
2cups½whole milk or use almond or coconut milk is allergic to dairy
cup½half-half or coconut cream
freshly ground black pepper
kosher salt
1/8teaspoonCayenne Pepperoptional
1Cup grated sharp Cheddar Cheese
cup½half-half or coconut cream
freshly ground black pepper
kosher salt
1/8teaspoonCayenne Pepperoptional
1Cup grated sharp Cheddar Cheese
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!