Wednesday, February 29, 2012

Gluten free mac and cheese from scratch

Gluten Free Mac and Cheese from Scratch

1 cup quinoa noodles (Look for the green-blue box in your organic section!)
2/3 cup shredded cheddar + a little more for sprinkling later
2/3 cup shredded muenster cheese
1/8 cup shredded parmesan
1/4 cup milk
1 egg
1/4 tsp salt
1 Tbsp gluten free flour

Preheat your oven to 400 degrees.  Boil your quinoa noodles until done.  Shred your cheeses.  The starchy stuff that they put in pre-shredded cheeses may ruin your mac and cheese, so I like to shred mine fresh.  In a small bowl whisk milk, egg, salt, and flour.  When your noodles are done, drain, but don't rinse them.  Return noodles to pot.  Put back on the stove and pour in milk/egg mixture, stirring the whole time so as not to make scrambled eggs.  Add your cheeses and continue to stir until all of the cheeses are melted and well mixed.  Grease an oven-safe pan and spread your mac and cheese in it.  Bake for 10 minutes.  Sprinkle the cheddar on top when you take it out of the oven.

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