Monday, August 16, 2010

Gluten Free Macaroni and (RAW) Cheese

I am so excited on how well this transformation turned out!!!! I took a FAMILY favorite and made it Gluten Free and baked it with RAW cheese.

Yes - I know that this is still not great for you but on occasion it is nice to have a good COMFORT food!

The Ingredients:
1 bag Brown Rice Elbow Noodles (Gluten Free)
1 block of RAW cheddar cheese - cut into small cubes
about 2 cups of RAW milk
3 TBSP RAW butter
3 TBSP Quinoa Flour
Salt and Pepper
1 TBSP Panko Bread crumbs

The Directions:
Cook the Elbow Noodles according to package. Drain and run under cold water. Then set aside.

In a saucepan, melt RAW butter. Add Quinoa Flour and mix together. Add in RAW milk and watch the flour turn into a RUE. Stir continuous. You may need to add more flour and that is fine!!!

Once the RUE is a thick add in the RAW cheddar cheese and stir.

Pour noodles into a 9x13 pan. Pour cheese sauce over noodles. You can stir the noodles around to make sure cheese sauce is mixed evenly.

I topped my Mac & Cheese with some more raw cheese and some panko breadcrumbs.

Bake at 350 degrees until bubbly (about 30 - 45 minutes)


1 comment:

  1. Sounds delicious! Such a great alternative to the "typical" mac and cheese. :)


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