I originally shared this on Punky Moms in 2010 – long before we were GF/DF, and I’ve sort of make it GF/DF, but really, if you eat wheat pasta and dairy cheese, it’s the bomb mac & cheese. It’s edible with GF pasta and fake cheese. Edible, but just not the same. I won’t lie. We don’t really eat it much anymore. Because edible doesn’t equal gooey creamy artery clogging tummy aching goodness. Nope.
I was busy copying tried and true recipes over to my handy dandy recipe book this morning and I realized how awesome it would be to share them with you! Maybe I’ll even remember to do it, I don’t know, more than once ;) I’m going to shoot for once a week, probably on Tuesdays just because today is Tuesday and if I add it and a reminder to my handy dandy calendar, it will bean me upside the head and remind me to do it. Thanks, Steve, for letting me use Handy Dandy. Come on, you’re a mom, you know who I am talking about.
Let’s take it easy this week and do a simple from scratch Mac & Cheese. No, really, it is super simple. This is a variation on “President Truman’s Meatless Tuesday” that my kids love. The recipe I have (I cut it out of a magazine) calls for it to be baked, but my version works perfectly as a last minute stove-top type dish. I usually pair it with a vegetarian chili (ok, not always, but usually) and it tastes delish spooned over top of a portion of chili.
- 2 cups uncooked macaroni (gluten free!)
- 4 Tbsp. butter
- 2 Tbsp. minced onions (I usually omit this, my kids don't like it. I think it's divine)
- 4 Tbsp. all purpose flour (gluten free! or rice flour, oat flour, almond flour, whatever)
- 1 tsp. salt (I usually omit this)
- 3/4 tsp. dry mustard
- 1/4 tsp. paprika
- 2 Cups milk (almond milk is best, soy gives it a weird taste IMO)
- 3 Cups shredded cheddar, divided (I like to mis mild & sharp, and maybe toss in a little CoJack too)
- Boil 6 cups of water and cook macaroni until al dente. Drain.
- In a large saucepan, melt butter.
- Add onion and cook, stirring constantly until tender.
- Add flour, salt, dry mustard and paprika. Mix well.
- Add milk and stir for five minutes or until thickened. I suggest drizzling the milk in slowly while stirring.
- Add shredded cheese and stir until melted.
- Stir in macaroni and serve.
- For a little added protein add a can or two of drained tuna or chicken. Voila! Quick and easy mac & cheese without all the sodium and food coloring of that boxed stuff. Need an even quicker variety? Cook up your macaroni, drain and return to pot. Add about 1/4 c milk and 5 or 6 slices of American cheese (or to taste). Stir together and serve. If your cheese is too thick, add a little more milk. If it's too runny, add a little more cheese.