• 16oz dry gluten free macaroni (brown rice noodles recommended)
• 2 cups milk or instant nonfat dry milk and water-follow directions to make 2 cups
• 3 tbsp cornstarch
• 2 tbsp butter
• salt and pepper to taste
• 8 oz Mac and Cheese blend shredded cheese* (see below), divided
Preheat oven to 350 degrees.
Cook macaroni per directions on package. Rinse in cold water and set aside. Whisk together milk and cornstarch and pour into sauce pan. Add butter, salt, and pepper and cook over medium heat until sauce starts to thicken. Add 7oz of cheese blend and remove from heat. Stir until cheese is melted. Pour noodles into greased 3 qt casserole dish or put in smaller 24oz ramekins. Add cheese sauce and stir until coated. Top with remaining cheese. Cover and bake for 35-40 minutes until browned and bubbling. Remove from oven and let stand for 5 minutes.
*4 oz sharp cheddar cheese, shredded
2 oz American cheese or colby-jack cheese, shredded
2 oz Swiss cheese, shredded
Reminder: check all ingredients, especially cheese blend for gluten
By: Sarah M.