Very simple gluten-free mac and cheese, a recipe

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!

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. Add the cheese, and stir into the milk until melted.
  4. Put cooked pasta and sauce into a casserole, mix around until even.
  5. Bake in oven at 350F (180C) for 15 minutes, or until the top is starting to brown.
  6. ENJOY!

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