I adapted this macaroni & cheese recipe from Barefoot Contessa, Ina garden. She swears white sharp cheddar & gruyere cheese make the best Mac n cheese. I had to try for myself. We are avoiding gluten for my daughter Emma right now, so this is completely gluten-free (GF).
12 oz uncooked brown rice noodles, I love Trader Joe's 1.99 yeah, baby!
4 Tablespoons butter
4 Tablespoons GF flour, I used King Arthur's GF All purpose flour, worked fabulous!
2 cups whole milk
8 oz Sharp white cheddar cheese, shredded, 1/4 cup reserved for topping
8 oz Gruyere cheese, shredded 1/4 cup reserved for topping
1/2 teaspoon salt
Optional: Sliced tomato
Directions: Preheat oven to 375 degrees. Cook noodles according to directions & drain. In a separate pot, melt butter, add flour & stir until bubbly for about a minute. Slowly add milk & salt, whisk constantly until thickened, remove from heat. Add cheeses & stir until melted. Pour mixture over noodles & stir. Sprinkle with reserved cheeses & sliced tomatoes if desired. Put in oven for 20-30 minutes, I turned on the broiler at the end for a tad more browning. Enjoy!!
Oh my amazing! And you don't miss the gluten at, seriously!
Love shredding my cheese in a food processor, saves so much time!
Love using this when making gluten free rue's.
The tomatoes were just the right touch, if that is your thing, of course I left them off the kids side.