Cheese Manicotti

After my last delicious Italian Manicotti recipe I decided I wanted to try my hand at a cheese version. I often don’t put meat in various recipes so I wanted a meatless version of this great recipe. It is pretty easy to put together, you just need to makes sure you have enough time to bake it. Alex and I really enjoyed this recipe. It was really quite tasty. If you’re looking for another easy iManicotti recipe this one is for you! If you just can’t bear to give up the meat in a recipe you can always sprinkle browned hamburger over the top to get that meat taste.The easiest way I’ve found to stuff these is to transfer the ricotta stuffing into a large ziplock baggie and snip off the end. I find it very hard to stuff manicotti any other way. The ziplock baggie keeps it relatively clean and easy to stuff the prepared noodles.[amd-yrecipe-recipe:232]

Gluten Free Macaroni and Cheese

When I first transitioned to gluten free there was one specific dish that I knew I must figure out how to make gluten free. My mom’s macaroni and cheese recipe it pretty much the best thing ever and I knew I couldn’t live without it. My first couple tries were total flops, but I kept at it and finally came up with a recipe that stays true to the original while still being gf.This mac cheese is super creamy and delicious. I pretty much grew up on this recipe and now it is a staple for any family gathering. This recipe is my mother’s and over the years she has perfected the science of making it. She learned how to make it from her mother but made the recipe what it is today. I've built on her basic recipe, to what you see here. If you’re looking for a fantastic homemade gluten free mac cheese this is definitely the recipe for you.

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Creamy Gluten Free Mac-Cheese12oz Gluten Free Macaroni (prepared)4 Tablespoons Butter2 Tablespoons Gluten Free Flour2 Cups Milk1 Cup Shredded Cheddar½ Cup Shredded Parmesan1 ½ Cup Velveeta (chunked)Salt and White Pepper to taste

Prepare your gluten free macaroni according to the directions on the package. I prefer the Barilla Gluten Free elbow noodles.

Over low heat melt the butter, once it has melted add the flour and whisk until combined. Cook on low heat until bubbly and slightly brown.

Slowly whisk in the milk making sure to get any of the flour mixture stuck to the side.

Add the cheeses and whisk over medium heat until everything is melted. The sauce will become very thick and stringy then will become sauce like.

Add the salt, pepper and noodles. Stir to combine and serve!

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