Say cheese!

Macaroni and cheese.  A kid (and adult) favorite!  And in years past, a difficult GF substitute to find for the famous blue box that all of us grew up with. 

But that was then and this is now.  There's a new blue box in town - it's gluten free kids and let me tell you it's so good even my husband LOVES it!  And I'm going to share with you my famous (not really) homemade macaroni and cheese recipe done GF style!

Again, as a working mom, quick and easy cooking is the name of my game. One of my favorite go-to Q&E macaroni and cheese products is Annie's Gluten Creamy Free Deluxe.  It has a creamy, cheese packet that you stir right in to the cooked pasta.  And it tastes almost exactly like it's gluten-filled counter part.  Plus, Annie's makes a single-serve, microwavable mac and cheese!  Not cheap, but seriously convenient for an on-the-go meal. 

 

But today was a special day (President's Day = day off for me) and I had some spare time on my hands so I made the "long" kind as the boy likes to call it.  Mac and cheese from scratch.  And it all starts with the elbow macaroni noodles.  Again, GF products can be pricey, but our favorite GF pasta is CHEAP in the GF World of Shopping!  Barilla Gluten Free Pasta - paid $1.85/box today at my local grocer.  It's been voted family favorite in our household.  Texture is smooth (not grainy nor gummy as many GF noodles can be) and the taste is spot-on delightful.  I find it in the regular pasta aisle on the bottom shelf.

 

GF MAMA TIP:  Venture outside the gluten-free/organic aisle to find more options for GF products.  They are frequently less expensive as well. 

  

And now, the recipe you've all been waiting for....

 

Gluten Free Macaroni and Cheese

1/4 cup (4 tbsp.) butter

1/4 cup Gluten Free flour OR 2 tbsp. cornstarch (a great, less expensive thickener)

2 cups milk (I use 1 cup of 2% and 1 cup of Skim to cut calories and fat)

Salt/Pepper

2 tsp. paprika (optional)

1 box GF elbow macaroni

1 8oz. bag shredded cheddar (I used Colby/ Jack/ Cheddar blend because that's what I had.  And I probably use more than 8oz. because we all know that cheddar makes it better)

Gluten free panko breadcrumbs (optional)

Grated Parmesan cheese (also optional)

 

Pre-heat oven to 375 degrees.  Cook pasta according to directions on box.  In a medium sauce pan, melt the butter.  Remove from heat and add the GF flour, salt, pepper (to your liking) and about 2 tsp. paprika.  Whisk until smooth.  Return to heat.  Slowly add milk and continue to whisk, bringing mixture to a high-simmer.  Reduce heat and cook for about 2 more minutes while whisking until sauce begins to thicken.

 

In a square casserole dish (sprayed well or greased with butter), combine cooked elbow macaroni and white sauce.  I usually taste-test at this point and add any more salt/pepper if need be.  Stir in shredded cheese.  Top with GF panko bread crumbs and parmesan.  Bake for about 10-15 minutes until bubbly. 

 

For the GF flour, I use King Arthur.  It's on the pricey side, but this is worth the splurge.  It's cup-for-cup measuring and so smooth.  Bakes beautifully.  I use this as the flour substitute in all my recipes.  You can buy online here but I also find it at my local grocer in the baking aisle. 

 



 

Here's my cheeseball enjoying his with BBQ chicken and grilled asparagus. 

 

What recipes have you converted to GF successfully?  Please share!