Today I decided to take my old gluten filled mac and cheese recipe and create a gluten-free version. All I did was use potato flour instead of all-purpose and then used glutino brown rice pasta elbows instead of my normal kamut pasta.
All I can say is YUM! There really was no difference in taste! The cost of the pasta was a lot steeper, but that was to be expected. Anyway, I am thrilled with the result! I forgot to take a photograph (I just wanted to eat! I was starving) but here is the very simple recipe. Makes 6-8 side servings, depending on how hungry you are!
- 1 box glutino brown rice pasta elbows
- 10.5 oz (300g) old cheddar
- 1.5 (300 mL) cups skim (fat-free) milk
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) potato flour/starch
- pinch nutmeg
- pinch cayenne pepper
- pinch salt
- pinch freshly ground pepper
- Cook the pasta as per instructions, but subtract the cooking time by about 2 minutes. I boiled for 9 minutes when the package suggested 11.
- In a small sauce pan melt butter, add the milk and the flour. Stir constantly and simmer for 5 minutes or until it just starts to thicken.
- Add the cheese, and stir into the milk until melted.
- Put cooked pasta and sauce into a casserole, mix around until even.
- Bake in oven at 350F (180C) for 15 minutes, or until the top is starting to brown.