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 A LIFESAVER 

GLUTEN-FREE RECIPE OF THE MONTH

Baked Macaroni and Cheese

Recipe from Cory Talbott adapted from Bette Hagman's "The Gluten-Free Gourmet Cooks Comfort Food"

Makes 8 servings

INGREDIENTS

 

1 16-ounce bag gluten-free noodles (Tinkyada brand works well). Choose elbow, spiral, or penne shaped.

4 tablespoons butter or margarine

1/2 cup chopped onion

4 cups milk

1/3 cup GF flour mix (any blend will do or use an even mixture of tapioca starch, cornstarch, and white or brown rice flour)

1/4 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon ground pepper

1 1/2 cups shredded cheddar cheese

1/2 cup shredded Parmesan cheese

2 cans green beans, drained

1/4 teaspoon nutmeg

1 cup GF bread crumbs (a great use for those bread ends that are starting to get dry!)

 


  1.  Preheat oven to 375 degrees F.  Lightly spray a 9x13 baking dish.
  2. Cook pasta according to directions.
  3. Meanwhile, melt 3 tablespoons of butter or margarine in a saucepan over medium heat.
  4. Add onion and cook until translucent.
  5. Blend 1/2 cup milk with flour mix and add to onion.
  6. Whisk in remainder of the milk, thyme, salt, and pepper.
  7. Cook about 10 minutes or until slightly thickened.
  8. Stir in cheeses and nutmeg until the cheeses melt.
  9. Pour cheese sauce over drained, cooked pasta.
  10. Gently mix in green beans.
  11. Pour mixture into baking pan.
  12. Melt remaining 1 tablespoon butter or margarine and stir in bread crumbs.
  13. Sprinkle bread crumbs over pasta mixture.
  14. Bake for 35 minutes or until the cheese sauce is bubbly.



**As always double-check ALL ingredients to ensure they are GLUTEN-FREE!

 

Questions? Comments? Feedback?  A recipe you are looking for?  Please contact Cory Talbott at usah502@bridgeband.com



 A LIFESAVER