Mac & Cheese

Mac & Cheese

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.

Mac & Cheese

Course: Lunch, Main Course, Side Dish
Author: Jennifer

Ingredients

  • 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 mix mild & sharp, and maybe toss in a little CoJack too)

Instructions

  • 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.

Notes

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.

Originally posted at Punky Moms in 2010

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