Liz Hughes
Gluten Free Mac and Cheese
February 18th 2011 21:59
There is nothing more wonderful than the classic comfort food macaroni and cheese. Throughout my childhood I enjoyed it in a couple of different formats. There was the bright orange, salty and absolutely sinfully delicious Kraft version that my mother tried not to serve us but usually succumbed to the begging and ease of preparation.
Then there was my Mom's homemade mac and cheese. It wasn't orange but cheesy and rich with buttered croutons toasted to perfection on top. This type is made with a classic bechamel (butter, flour, milk), with cheese melted into the sauce.
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
serves 4-6
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.
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
serves 4-6
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.
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