With the cold days not going away anytime soon, I have been putting comfort foods on our menu. One of our favorites is Baked Macaroni & Cheese.
The kids love this meal and it is relatively easy to prepare and then reheat. It can even be frozen in individual portions to heat up on those crazy busy nights. I know we seem to be having a lot of those around here lately. Maybe I’ll dedicate some time in the next week to stock up on some freezer meals.
Baked Macaroni & Cheese
- 2.5 – 3 cups uncooked pasta (I used Goldbaum’s)
- ¼ cup butter
- ¼ cup gluten-free flour (Jules gluten-free Flour)
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp ground mustard
- ¼ tsp Worcestershire sauce (Lea & Perrin’s is GF)
- 2 cups milk
- 2 – 4 cups shredded cheddar cheese (8 – 16 ounces, depending on how cheesy you want your macaroni & cheese; I use
- 2% milk fat cheese from Kraft)
- Bread Crumbs
Directions:
- Heat oven to 375 degrees.
- Cook macaroni as directed on package. You many want to undercook slightly as baking the macaroni will cook it more.
- While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, 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. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
- Drain Macaroni. Gently stir macaroni into cheese sauce. Pour into greased (I use Pam) 2-quart casserole. Top with gluten-free breadcrumbs and spray top with Pam. Bake uncovered for 20 – 30 minutes or until bubbly.
Serves 5 (1 cup servings).
Goldbaum’s gluten-free pasta is new to me, so I was excited to sample it. It ranks right up there with some of the other great gluten-free pastas on the market and is very reasonably priced. Goldbaum’s pasta can be purchased on Amazon.com.
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