Macaroni and Cheese

    Christmas delicacies are a family gift tradition. Sitting in our fridge were peppered pork loin and a block of really incredible cheese. Since discovering De Boles rice penne at the store (and not one to quibble over the shape of my pasta) I had dreamed of a real old-fashioned baked macaroni and cheese. The cheese was grated, white sauce was made with tapioca flour, De Boles penne was boiled, and all combined in the appropriate layers in a baking dish. Then it went into the oven for an hour. At the last minute a package of Brussels’ sprouts was steamed on top of the stove.
    Pasta is the world’s major vegetable according to my husband. You would never expect someone thus oriented to come over to the dark side. Sometimes the unexpected happens. The meal was nearly over when the resident advocate-of-macaroni-and-Velveeta commented ‘I may be the head cook in this house but the assistant cook does a darn fine job ’. He still surprises me after all these years.

Macaroni and Cheese

Macaroni and Cheese

Macaroni and Cheese – 325*F
1 pound of your favorite cheddar cheese, coarsely grated
8 ounces gluten-free pasta
1 ½ cups white sauce:
Heat together in a 3 quart saucepan –
    3 tablespoons GF starchy flour – tapioca, corn starch, or whatever works
    3 tablespoons butter or margarine
    1 teaspoon salt
    ¼ teaspoon onion powder
    1-2 pinches powdered savory
Add and stir to blend into the flour mixture-
    1 ½ cups milk (you may want more milk, this proportion is definitely a substantial sauce)
Then continue to stir the mixture over medium heat until the sauce thickens and bubbles a bit. Remove the sauce from the heat so the bottom doesn’t scorch.

Layer ½ of the cheese in the bottom of a 9”X12” baking dish. Boil the pasta way longer than you think you should (this was a tip from a really excellent mentor) and drain it well. Immediately stir the pasta into the white sauce. Pour the pasta/white sauce mixture over the cheese in the baking dish – top with the rest of the cheese. Put it in the oven and leave it until the top is turning toasty golden brown, about an hour depending on your oven. This should probably serve 6 people at a meal – the two of us had it with dinner two days in a row and finished it off.



1 Comment »

  1. quagmires said

    Yummy! I’ll try to make it!

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