I’ve been wanting macaroni and cheese for the longest but I didn’t want to spend that much money on the gluten-free ones in the store and have so much added sodium. I looked up several recipes online and have combined some to fit my tastes buds. Feel free to use any other cheese you would like and even experiment with spices, veggies and protein. Enjoy!
1 1/4 Cups of dry Elbow Macaroni (I used Lundberg Brown Rice)
1/3 Cup Fat Free Milk (or Even Water Works!)
1/8 tsp sea salt
1/3 Cup of Reduced Fat Cheddar Cheese, Shredded
1/2 Tbsp Each of Panko Breadcrumbs & Parmesan Cheese
1 Tbsp of Butter
1/2 tsp of Dried Basil
Preheat oven to 375 degrees. Cook macaroni according to package directions. Add flour and salt to medium bowl and whisk together. Whisk in remaining milk until no lumps remain. Place a small pot over medium heat and add flour milk mixture.
When milk is warm, add cheddar cheese and butter. Stir until melted and mixture begins to thicken.
Stir in cooked macaroni and transfer to either a round pan or casserole dish with sprayed with some cooking spray. Sprinkle some parmesan, basil and breadcrumbs over macaroni.
Bake 15-20 minutes or until top is lightly browned. Let it cool for about 5 minutes and then serve!
Makes about 4 yummy servings. Who can resist?