Recently I have been trying to eliminate gluten from my diet (not easy, I think gluten may be addictive). So I've sought out recipes and stores with good quality gluten free products to curb my urges! I do feel healthier and more energetic - there may be something to this gluten free bandwagon.
I started making this mac and cheese recipe for my family before I went gluten free. Instead of a bechamel sauce, it uses evaporated milk and eggs to create a slightly thicker cheesy sauce. Without the bechamel sauce, which has wheat flour in it, all you need to add is a gluten free pasta which is carried in most grocery stores and all health food stores. I recommend using Ancient Harvest Quinoa pasta. It also has corn in it and holds up to sauces and liquid very well.
Gluten Free Mac and Cheese
1 box Quinoa pasta (8 oz.)
1 1/2 tsp minced garlic
1 Tbsp. canola oil
3 large eggs
1 can (12 ounces) evaporated milk
1/4 tsp cayenne pepper
1/8 tsp ground nutmeg
1 1/2 cups grated sharp cheddar (6ounces)
1/2 cup grated mozarella or monterey jack (2 ounces)
1/2 cup grated parmesan (1 ounce)
Pre-heat oven to 475 degrees. In a large pot of salted boiling water, cook pasta 6 minutes (should still be a bit underdone). Drain.
In a small pan saute garlic until fragrant.
In a large bowl, whisk together eggs and evaporated milk. Mix in 1/2 tsp salt, cayenne, nutmeg and cheeses. Add pasta and garlic, mixing until well combined. Transfer to a 8" or 9" baking or gratin dish. Spread mixture to form an even layer. bake until sauce is bubbling at edges and lightly browned, approximately 12 minutes.