This is Alexis' favorite dish so far that we've made. We even made it for our good friends who are gluten free and they liked it too! You can try out different varations of cheese mixtures as well. Alexis likes the 4 cheese blend (Kraft Naturals) and Jason likes the sharp cheddar (Kraft Naturals). Alexis likes to also sprinkle some gluten free bread crumbs on the top after it gets done baking to give it a bit of crunchy. This is a great dish that you can play with and make your own...(if anyone feels they have improved it...let us know! we'd love to try another version too).
Ingredients:
2 cups uncooked Gluten Free (Brown Rice Pasta) elbow macaroni (7 ounces)
1/4 cup gluten free butter
1/4 cup Bob’s Red Mill All-Purpose Gluten Free Flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Lea & Perrins Worchestershire sauce
2 cups milk
2 cups gluten free shredded sharp cheddar cheese (8 ounces)
Directions:
1. Heat oven to 350 degrees.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, ground mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted.
4. Drain Macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased
2-quart casserole dish. Bake uncovered 20-25 minutes or until bubbly.
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