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!

[amd-yrecipe-recipe:10]

Gluten Free White Cheddar Macaroni Pie

Every year I love making different pies for Pi Day (3.14). This year I wanted to do something a little different, we’ve been having a lot of sweets around out house lately so I decided to make a savory pie. I have this excellent little book “Savory Pies” by Greg Henry but I hadn’t had a chance yet to try out any of the recipes. The pies in this book are a little on the fancy side, calling for things that I don’t normally stock in my kitchen like, truffle oil and prosciutto.

I changed the recipe to fit what I had laying around in the kitchen. I used some chunked ham that I had in my freezer. You can also use ham cut into ribbons and incorporate that instead. I used Gluten Free noodles to make this, but if you don’t need to eat GF just use a 16oz box of regular noodles.This is not your regular mac and cheese. Between the potato crust and the flavorful filling you have a unique take on both pie and macaroni. In my opinion the best part of the pie is the crunchy cheese layer that coats the top.

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White Cheddar Macaroni Pie with Potato CrustFor the Crust:3 Cups Sieved Potatoes2 Tablespoons Unsalted Butter (melted)1 Chopped Green OnionSalt and White PepperFor the Filling:2 Cups Milk2 Cups White Cheddar Cheese (shredded)1 Cup Extra Sharp Cheddar Cheese (shredded)1 Cup Parmesan Cheese (shredded)¼ Teaspoon Red Pepper Flakes1/8 Teaspoon Ground NutmegSalt and White Pepper3 Eggs (beaten)12oz Gluten Free Pasta (prepared)1 Cup Ham (chunked or in ribbons)¼ Cup Shredded Parmesan and Cheddar (for sprinkling)

To prepare the crust: preheat the oven to 375, and grease a 9” pie plate.

Mix together the potatoes, green onion, melted butter, salt and white pepper. Press into the base of the  prepared pie plate and up the sides.Cook until the crust is uniformly brown, approximately 30 minutes.While the crust is cooking prepare the filling.Bring the milk to a boil in a medium saucepan.

Once it is boiling remove from the heat and mix in the spices and cheese.Whisk until the mixture is smooth. If you need to, put the saucepan back over low heat until the sauce is smooth.Remove from the heat and let cool slightly.

Whisk the cheese mixture into a large bowl with the beaten eggs.Add the noodles and stir until completely combined.

Add the ham and stir until completely incorporated.

Pour the filling into the prepared pie crust. Top with the extra shredded cheese.Bake for 45 minutes in a rimmed baking sheet until the top is browned. Remove from the oven and let sit for 15 minutes before serving.