Thursday, February 3, 2011

Gluten-Free Macaroni and Cheese

Ahhh. . .another cold day of winter and what could sound better than macaroni and cheese?  I typically make Spicy Mac and Cheese but that recipe is very expensive.  I was scouring my email recipe folder and came across this one from The Gluten-Free Homemaker.

Tonight I used GF macaroni noodles from Hodgson Mill.


16 oz. gluten-free pasta
8 oz. evaporated milk
2 eggs
1/4 c. butter, melted
salt & pepper
8 oz. cheddar cheese, shredded
     (we purchase block of cheese because shredded sometimes contains gluten so to prevent the cheese    
       from clumping)

Cook and drain the pasta according to package instrucitons.  Spray or butter a 9x13 baking dish.  Combine the milk and eggs. Put half the pasta in the dish.  Drizzle half the butter over then pasta, then half the milk mixture.  Sprinkle with salt and pepper to taste.  Put half the shredded cheese on top.  Repeat the layers.  Bake at 350 degrees about 30 minutes or 30 until the egg mixture has set.

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