Monday, October 8, 2012

Gluten Free Baked Mac & Cheese


It's Fall! I love to cook during the Autumn season. To commemorate its seasonal appearance, I have decided to make my family's favorite meal.

Ingredients:
1 cup gf bread crumbs (bake a couple bread slices at 150 for 10 min, then crumble by hand)
6 Tbsp butter, divded 2 vs 4
Gluten Free Fusilli (I use Trader Joe's Corn Fusilli Pasta
1 tsp garlic powder
1 tsp of dry or condiment mustard
1/2 tsp Cayenne Pepper
1/2 cup Pamela's Baking Flour(or any GF baking flour)
8 oz heavy cream
1 cup chicken broth
1 1/2 cup shredded cheddar cheese
1 cup shredded Mozzarella cheese
Salt, pepper, and paprika

Pre-heat your oven to 400 F. Cook your pasta according to the package directions. Make sure to cook it just under the given time to make the pasta a little firm. Set aside in a colander when cooked. Using the same pot, melt 4 Tbsp butter, garlic powder, mustard, and Cayenne pepper over medium heat and stir for about a minute. Stir in your flour, then turn your heat to low. Whisk in your heavy cream and broth. Simmer for 10 min, whisking slowly. Remove from heat. Stir in your cheeses. Mix well with salt and pepper. Add your pasta to your baking dish, then pour your sauce mixture it. Melt the remaining butter and mix with your breadcrumbs. Sprinkle the breadcrumbs on top of your pasta mixture, then sprinkle paprika over it generously. Bake for 30  min, or until the cheese is bubbly! Enjoy Fall and enjoy Baked Mac & Cheese.


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