Gluten-free Macaroni Cheese! There are times we all need some comfort food. One of my go to’s is Macaroni Cheese. Hot, creamy, and cheesy. What more could you ask for?
2 cups grated tasty cheese
2 cups uncooked gluten free macaroni
2 tbsp gluten free flour
1 tbsp butter or margarine
1 tsp mustard powder
Bring a saucepan of water to boil, add the uncooked macaroni and cook according to the instructions.
In the meantime, melt the butter in a saucepan.
Remove from the heat, add the flour and mustard powder and mix well until smooth.
Gradually add the milk stirring constantly until all the flour and butter mixture is combined with the milk and there are no lumps.
Remember! With gluten-free flours, you can’t make a traditional Bechemal sauce where you cook the flour and butter, then add the milk and cook again. You can only thicken with the flour once. If you cook it again it won’t thicken and you’ll have to add more flour.
Return the saucepan to the heat and cook, stirring constantly until the mixture thickens and boils. If it’s not thick enough, blend a spoonful of flour with some milk and add it slowly to the sauce until it thickens.
Remove from the heat and stir in half the cheese until the cheese has melted.
Strain your macaroni and stir it through the sauce.
Pour the macaroni into a heatproof bowl, top with the rest of the cheese and put it under the grill for a few minutes until the cheese melts and browns.
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