Mac N Cheese Gluten-Free Style

The best part about having cravings is it forces me to try recipes I have avoided since our diet change.  However, I needed a good gluten-free mac n cheese the other night, and a couple nights since then too.  I feel bad I waited so long to try this out.  It is way easier than I expected it to be.

Ingredients:
2 Tablespoon Butter
2 Tablespoon Corn Starch
1 Tablespoon King Arthur Gluten Free Flour
1 lb Cheddar Cheese (mild)
2 Cups Milk
1 Bag Brown Rice Noodles (Tinkyada)

Directions:
Preheat Oven to 350 degrees.

Noodles:
1.  Boil Water.
2.  Place in gluten free brown rice noodles (Tinkyada) for ten minutes.
3.  Strain.
4.  Rinse.
5.  Place to side in strainer.

Cheese Sauce:
1.  Grate the 1 pound of cheese.
2.  Put 2-3 Tablespoons Butter in pot over medium heat.
3.  Once the butter is melted add 2 Tbl corn starch and 1 Tablespoon King Arthur Gluten Free Flour (decide if it needs more) - should be thicker.
4.  Add first cup milk.  This is tricky - stir fast make sure to get out lumps.  Turn up heat -slightly.
5.  Add second cup milk slowly.  Do not stop stirring.  Stir for about ten minutes.  When it starts to thicken up add in cheese one hand full at a time.
6.  Leave about a cup of cheese over. Once all cheese (except the one cup off to the side) is in add in the noodles.  Stir a bit to get the noodles completely covered white sauce. 
7.  Pour the noodles in the white sauce into a casserole dish, sprinkle last cup of cheese over top of casserole and place in oven for 50 minutes.

Notes:

Make sure not to over cook noodles ahead of time - noodles can be slightly under cooked and that will also work.  This came out really well.  My older daughter and I really felt it tasted exactly like the kind of mac n cheese we used to have.

 

Play with it:

The second time I made it recently I added a 1/4 lb of Classic Vermont Cheddar Cheese for fun.  My man liked it a lot more that way. 

As per usual - check your ingredients to make sure they are all gluten free.  Make sure not to cook on contaminated surfaces (in other words clean your surfaces before you cook).  Do not use utensils that were previously used on gluten products.  This recipe does make things gluten-free through purely reading.  Cooking gluten-free is labor intensive, especially in a kitchen that tries to combine both gluten and nongluten foods.