For my first gluten free recipe I searched for quite a while. I passed so many recipes that I could have possibly made but they either didn't sound tasty, or seemed a bit overzealous. I settled on good ole Mac and Cheese, the recipe courtesy of Gluten Free Girl.
I truly loved the story that came along with this post. Honestly inspiring and worth the read.
Here is the recipe, with my alterations.
Macaroni and Cheese
-12 oz gluten free pasta (she recommends Bionatural rigatoni. Tried this pasta for the first time today and loved it!)
-1 stick unsalted butter (I used what I had... sweet cream salted... it turned out fine.)
-1 cup whole milk
-1 1/2 cups cheddar cheese shredded
-1 1/2 cups gouda cheese shredded (gouda is a bit pricey for me, so I used Monteray Jack)
-2 Tablespoons cornstarch
-Kosher salt and fresh ground black pepper
Directions
-Boil a pot of heavily salted water, toss in the pasta with a "glug" or two of olive oil. DON'T OVERCOOK the pasta! GF Girl warned me and I cooked it until it was soft... Definitely needs a bit of a bite to it, otherwise it starts to disintegrate. Gluten free pasta is quite different from the regular stuff...
-Drain and toss with a bit of oil, and set it aside for later.
Time for the cheese please!
-In the same pot melt the stick of butter.
-Then add your cup of whole milk.
-Let it all bubble a bit then start tossing in handfuls of cheese.
-Stir until the cheese has been completely melted.
-The sauce doesn't thicken too well so quickly stir together 2 tablespoons of cornstarch and 2 tablespoons of water.
-Add a bit of the cornstarch mixture and it will thicken. Depending on your preference add more or less for a thick and creamy mix, or a lighter sauce.
-Season with salt and pepper to taste. I didn't add any salt, as I used salted butter, and cheese is salty enough for me. I also skipped the pepper, but I think next time I will add it. I'm curious to see what it will add... I admit, I was mostly being whimpy by not adding it this time.
-You can mix in the pasta and eat it as is, but I chose to grate a bit more of the two kinds of cheese on top and add a bit of pepper. Then I put it in the oven for about 10-15 min on 400 degrees.
It turned out great! Charlie loved it. It is a super cheesy and gooey dish. Classic mac and cheese!
And the best part was all I had to do was pick up the GF pasta and a small container of whole milk. As far as GF pasta goes, we do love Mrs. Leepers as well. It is a corn pasta, so I want to try that next time to see what the flavor change does. Bionatural is a rice potato pasta so has minimal taste. I imagine its a good option if you truly want to highlight the sauce you put on your pasta.
I can cook! I used my Corning ware for the first time! It took me less than an hour and I'm a slow poke! Excited for the leftovers too!
I truly loved the story that came along with this post. Honestly inspiring and worth the read.Here is the recipe, with my alterations.
Macaroni and Cheese
-12 oz gluten free pasta (she recommends Bionatural rigatoni. Tried this pasta for the first time today and loved it!)
-1 stick unsalted butter (I used what I had... sweet cream salted... it turned out fine.)
-1 cup whole milk
-1 1/2 cups cheddar cheese shredded
-1 1/2 cups gouda cheese shredded (gouda is a bit pricey for me, so I used Monteray Jack)
-2 Tablespoons cornstarch
-Kosher salt and fresh ground black pepper
Directions
-Boil a pot of heavily salted water, toss in the pasta with a "glug" or two of olive oil. DON'T OVERCOOK the pasta! GF Girl warned me and I cooked it until it was soft... Definitely needs a bit of a bite to it, otherwise it starts to disintegrate. Gluten free pasta is quite different from the regular stuff...
-Drain and toss with a bit of oil, and set it aside for later.
Time for the cheese please!
-In the same pot melt the stick of butter.
-Then add your cup of whole milk.
-Let it all bubble a bit then start tossing in handfuls of cheese.
-Stir until the cheese has been completely melted.
-The sauce doesn't thicken too well so quickly stir together 2 tablespoons of cornstarch and 2 tablespoons of water.
-Add a bit of the cornstarch mixture and it will thicken. Depending on your preference add more or less for a thick and creamy mix, or a lighter sauce.
-Season with salt and pepper to taste. I didn't add any salt, as I used salted butter, and cheese is salty enough for me. I also skipped the pepper, but I think next time I will add it. I'm curious to see what it will add... I admit, I was mostly being whimpy by not adding it this time.
-You can mix in the pasta and eat it as is, but I chose to grate a bit more of the two kinds of cheese on top and add a bit of pepper. Then I put it in the oven for about 10-15 min on 400 degrees.
It turned out great! Charlie loved it. It is a super cheesy and gooey dish. Classic mac and cheese!
And the best part was all I had to do was pick up the GF pasta and a small container of whole milk. As far as GF pasta goes, we do love Mrs. Leepers as well. It is a corn pasta, so I want to try that next time to see what the flavor change does. Bionatural is a rice potato pasta so has minimal taste. I imagine its a good option if you truly want to highlight the sauce you put on your pasta.
I can cook! I used my Corning ware for the first time! It took me less than an hour and I'm a slow poke! Excited for the leftovers too!
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