Unfortunately, Celiacs can't just get a box of Kraft Mac & Cheese and go to town. Annie's Naturals does make a pretty good microwave Mac & Cheese, but to be honest, its a small serving and it is pretty expensive. This is a more delicious, customizable, give you leftovers version.
Mac & Cheese With a Twist
Ingredients:
2 cups milk
2 tablespoons butter
2 tablespoons gluten free flour or corn starch
1 (10-oz.) block extra sharp Cheddar cheese (Cabot is my recommended brand)
1 cup gruyere (shredded)
1 cup pecorino romano (shredded)'optional)
1 package elbow macaroni, cooked (I recommend Tinkyada)
1 tablespoon minced garlic
salt & pepper to taste
Optional Ingredients:
bacon
portobello mushrooms
onions
jalapeno peppers
baby peas
Directions:
If you plan to put in any of the optional ingredients it is best to prepare them first.
Bacon: First, please note that not all bacon is safe. Smoke Flavoring contains gluten, so make sure you are using natural wood smoked bacon. Hormel and Boar's Head make save versions. I cover a cookie sheet with non-stick aluminum foil and lay out the strips of bacon side by side. Next, I bake my bacon at 400 degrees, for 10 minutes on each side. When almost crisp, I put the bacon on paper towels to drain some of the grease. When cool, I chop it into bits and set it aside.
Portobello Mushrooms: One thing to keep in mind is that because mushrooms are a fungus, they absorb things from the ground they grow in. They are hit or miss for me, as I have a gluten reaction to them sometimes and others I don't. It really depends on the batch, whether or not they'll be safe, so use at your own discretion. I love portobello because of their rich flavor. I dice the mushrooms first and then saute them in the sauce pan I plan to use for the cheese sauce. I cook them in a little bit of olive oil with some salt and pepper to taste. When cooked, I put it in a bowl and set it aside.
Onions: I use yellow onion, but you can use any kind you like. I slice the onion into thin strips and then I saute them in the sauce pan I plan to use for the cheese sauce. I cook them in a little bit of olive oil with some salt and pepper to taste. When cooked, I put it in a bowl and set it aside.
Jalapeno Peppers: This is an easy one. Find a jar of pickled jalapenos (making sure that the vinegar used is safe - corn distilled). I scoop out the jalapenos onto a cutting board and finely mince them. I set aside in a small bowl.
Baby Peas: These are the easiest. I keep them frozen. I measure a cup of frozen peas and set them aside. They get added to the cheese sauce once it is hot and they immediately thaw and cook nicely.
Shred all of your block cheeses, setting aside 1 cup for topping. I usually use the cheddar as my topping.
Cook your pasta first. When it is halfway done, turn off the heat and set it to the side. Do not drain. This works with gluten free pasta because it is rice based and takes much more time to cook than traditional wheat pasta.
Preheat oven to 400°. Either heat in a soup pan or use the microwave to warm the milk. Melt butter in a large skillet over medium-low heat; whisk in flour or corn starch until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
Whisk in salt, black pepper, and garlic. Slowly whisk in the cheeses, 1 cup at a time, until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish.
Mix in your optional items, folding to ensure even distribution; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.
This is the finished product. I used onion, bacon and portobello in this one.
It came out so delicious!! You can even add a dash of your favorite hot sauce to spice things up.
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