Mac & Cheese
Who doesn't LOVE macaroni & cheese?! It goes well with everything! Can't have it? Think again! Using Quinoa/Corn pasta, and Bob's Red Mill AP GF baking flour, I've made a rich, creamy mac & cheese that you'd never know was missing a thing!
Ingredients:
two boxes Ancient Harvest brand Quinoa Corn elbow macaroni cooked al dente and set aside
one stick (1/4 lb) butter
1/2 cup Bob's Red Mill Gluten Free All Purpose Baking flour
one lb Shredded sharp cheddar cheese
two cups whole milk
1/2 t celery seed
1 t black pepper
1 1/2 t Tony Chachere's Cajun seasoning
dash Worchestershire Sc.
dash Crystal hot sauce
1. Make a roux, melt the butter in a saucepan over med-low heat, slowly add the flour while stirring with a wooden spoon. When all the flour is incorporated, it should look pasty.
2. Slowly add the milk, stirring constantly.
3. Now start adding the cheese, a handful at a time, again stirring constantly.
4. Mix in the final five ingredients, then season to taste. It's always okay to add more spice!
5. Mix together your cheese sauce and cooked noodles, either in your sauce pan or a large bowl.
6. Dump the mac & cheese in a 9 x 13 baking pan and top with some additional shredded cheese, place in an oven pre-heated to 425 F, and heat until nicely browned and a bit bubbly, maybe 30 -35 minutes.
Feel free to play with this, add cheese, or spices as you like. A little blue cheese, or parmesan can make this more unique.
two boxes Ancient Harvest brand Quinoa Corn elbow macaroni cooked al dente and set aside
one stick (1/4 lb) butter
1/2 cup Bob's Red Mill Gluten Free All Purpose Baking flour
one lb Shredded sharp cheddar cheese
two cups whole milk
1/2 t celery seed
1 t black pepper
1 1/2 t Tony Chachere's Cajun seasoning
dash Worchestershire Sc.
dash Crystal hot sauce
1. Make a roux, melt the butter in a saucepan over med-low heat, slowly add the flour while stirring with a wooden spoon. When all the flour is incorporated, it should look pasty.
2. Slowly add the milk, stirring constantly.
3. Now start adding the cheese, a handful at a time, again stirring constantly.
4. Mix in the final five ingredients, then season to taste. It's always okay to add more spice!
5. Mix together your cheese sauce and cooked noodles, either in your sauce pan or a large bowl.
6. Dump the mac & cheese in a 9 x 13 baking pan and top with some additional shredded cheese, place in an oven pre-heated to 425 F, and heat until nicely browned and a bit bubbly, maybe 30 -35 minutes.
Feel free to play with this, add cheese, or spices as you like. A little blue cheese, or parmesan can make this more unique.
