Saturday, 25 February 2012

Baked Mac & Cheese

Boil gluten-free macaroni in salted water until done.
When it has reached desired doneness remove from heat and drain.
Set aside.  Meanwhile... 
over medium heat melt 2 tablespoons butter, stir in 2 tablespoons of gluten free flour,
stir until it bubbles and thickens.
Add 1 cup cream and 1/2 cup milk stirring constantly until it begins to thicken.
Remove from heat and season with a pinch of paprika and freshly cracked black pepper.
Add 2 1/4 cups of cheese (I like to use about 1 3/4 cup marble cheddar and the rest parmesan cheese).

Pour sauce over cooked macaroni, toss to mix well.  Pour into a buttered baking dish.  

Sprinkle with breadcrumbs and freshly grated parmesan cheese.
Bake for 25 minutes in a preheated 350 degree oven. 




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