Gluten Free Baked Mac And Cheese Food

GLUTEN FREE MACARONI AND CHEESE

Steps:

• Cook pasta per the instruction on the packaging. Rinse cooked pasta in cold water; set aside.
• Add the half and half to a small cooking pot and bring just to a boil, stirring occasionally.
• Remove from the heat. Add in the cayenne, onion powder, garlic powder, salt and mustard powder and stir until combined.
• Add in the sharp cheddar cheese and stir until combined and the cheese is melted.
• Add cheese sauce to the pasta and toss to combine.
• Serve hot.

GLUTEN-FREE MACARONI AND CHEESE

Steps:

• Cook the macaroni. Set a large pot of salted water over high heat. (Add enough salt to the water to make it taste like the ocean.) Bring the water to a boil. Add the macaroni. Stir for at least 1 minute to make sure the pieces do not stick together. Set the timer for 8 minutes.
• Set up the sauce. While the pasta is boiling, put the goat cheese, Cheddar and kale in the bottom of a large, wide bowl.
• Finish the dish. When the macaroni is tender but still has a bite (al dente), remove it from the pot with a Chinese spider or slotted spoon. Put it on top of the cheese and kale. Pour in about 1/3 to 1/2 cup of the water the macaroni cooked in. Let everything sit for 5 minutes. Stir the mixture until the macaroni is coated in a creamy sauce, with kale dotted through it.

GLUTEN-FREE BAKED MAC AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 4-quart saucepan, cook macaroni as directed on package; drain. Rinse under cold water; drain.
• In same saucepan, place milk and heat to a simmer over medium heat. With whisk, beat cream cheese, salt, pepper and ground mustard into milk, until cream cheese melts. Remove from heat; stir macaroni into sauce. Stir in cheddar cheese, then stir in eggs. Pour into baking dish.
• In small bowl, mix bread crumbs, Parmesan cheese and melted butter; stir until combined. Sprinkle over macaroni mixture.
• Bake uncovered 28 to 33 minutes or until topping is golden brown and mixture is hot (at least 165°F in center).

GLUTEN FREE MACARONI AND CHEESE

Steps:

• Preheat oven to 375° F and grease 13 x 9 casserole dish.
• Cook macaroni according to package directions BUT reduce cooking time so the pasta is still quite a bit firm.
• Drain macaroni and set aside.
• Melt butter in medium saucepan.
• Stir in seasoned salt and pepper; remove from heat and set aside.
• In a large mixing bowl, whisk corn starch into milk until smooth.
• Stir milk into butter mixture and whisk until well-blended.
• Stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat.
• Stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping.
• Combine cheese mixture with macaroni and spoon into prepared pan.
• Top with crunchy topping (recipe below) and reserved shredded cheese.
• Bake uncovered for 25-30 minutes or until crunchy topping is nice and toasty.
• CRUNCHY TOPPING: Pulse in a food processor until it becomes coarse crumbs: 2 slices toasted gluten-free bread; 1 tsp butter, softened; 1/2 teaspoons paprika.

GLUTEN-FREE MAC AND CHEESE

Steps:

• Preheat oven to 375 degrees.
• Grease 9 x 13 inch baking dish.
• Cook macaroni as directed on package, BUT, reduce cooking time so it is still firm. Drain and set aside.
• Melt butter in saucepan.
• Stir in salt and pepper, remove from heat.
• In a large bowl, whisk cornstarch and milk until smooth.
• Whisk milk mix into butter mix and blend well.
• Stir constantly over medium heat until thickened, (about 5 minutes), remove from heat.
• Stir 1 cup of the cheese into sauce until melted: reserve 1 cup of cheese for topping.
• Combine cheese mix with macaroni and spoon into prepared dish.
• Top with remaining cheese.
• Bake uncovered 25 - 30 minutes or until cheese is toasted.