This dish came about with not much time to think about dinner. We were getting family pictures taken, and needed to eat something quick, gluten-free, and using 2 bunches of basil before they went bad. When I told the boys we were having mac and cheese for dinner, they were floored. They kept asking me “JUST mac and cheese??? Nothing else???” I didn’t tell them there would be a ton of basil hidden in there, and they didn’t seem to notice, or mind. You could easily make this with regular flour and noodles, and I think you should 🙂
homemade mac and cheese
2 c. GF macaroni (I use tinkyada brown rice spirals)
3 T. butter
2 T. GF flour (I use a tapioca, potato,rice flour mix)
1/2 t. salt
2 c. milk
2 c. cheese (calls for sharp cheddar, but I used 1 c. parmesan and 1 c. monterey jack)
2 bunches of basil (I had some big bunches and chopped them in the food processor)
Preheat the oven to 350 and butter a 1 ½ quart casserole.
Cook GF macaroni in salted water according to package directions.
In a saucepan, melt 3 T butter. On medium heat, blend in 2 T GF flour, salt and pepper.
Stirring constantly, slowly add 2 cups milk.
Cook and stir until thick and bubbly.
Add the onions (optional) and cubed cheddar cheese. Stir until melted.
Mix with the cooked macaroni and turn into the casserole dish.
Bake at 350 degrees F for 25 – 30 min.
Source: Adapted from gluten free mom
Also, I made pumpkin pie bars last night for Life Group, and they turned out well de-glutenized. I substituted gluten-free oats for the regular oats and a rice flour-based blend for the flour.
Did you catch that??? We had people over!!! Which means, the kids are all better!!! It’s amazing how those times of sickness and isolation and weariness make the normal days seem all the sweeter 🙂