Here is a pic of the non gluten free mac and cheese:
Both are wonderful. The only difference is the noodles. Bionaturae is where it is at if you are gluten-intollerant.
Three-Cheese Baked Macaroni and Cheese
1/2 pound elbow macaroni (here is where you choose gluten free noodles if needed)
1 tablespoon butter
2 cloves garlic, minced
1 can (12 ounces) evaporated milk
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 cups (6 ounces) shredded Wisconsin Sharp Cheddar Cheese
1/2 cup (2 ounces) shredded Wisconsin Monterey Jack Cheese
1/2 cup (1 ounce) grated Wisconsin Parmesan Cheese
1/2 cup powdered parmesan
Preheat oven to 475°F. In a large pot of boiling salted water, cook the macaroni for 6 minutes (will be cooked to al dente). Drain.
Meanwhile, heat a small skillet over medium heat and melt the butter. Add the garlic and cook until fragrant, about 1 minute. With a slotted spoon, remove the garlic to a medium bowl. Add the macaroni to the bowl and stir to combine.
In a large bowl, whisk together the eggs and evaporated milk. Add the salt, cayenne pepper and cheeses; mix well. Add the macaroni mixture and stir well to combine.
Transfer mixture to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Sprinkle the top with powdered parmesan. Bake just until sauce bubbles at edges, about 12 minutes. Let rest for 10 minutes before serving
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