Nothing spells comfort food like a good ole serving of mac-n-cheese. I grew up on macaroni and cheese from the box, in my early adult years I switched to the Stouffer’s frozen macaroni and cheese. One day I finally figured out that it’s easy to make and tastes WAY better when you make it homemade. Since I have gone gluten free I had to come up with a version that I could eat if I so chose to. While I don’t eat many carb/starch based foods at all, from time to time I like to have that option. Not to mention I’d like it to be a bit healthier for my kids sake too. I think I may make this dish twice a year at holiday time. I am glad to have it in my arsenal to serve to larger crowds as well, it’s a great go to dish to have on hand.
3 cups organic Non-GMO quinoa elbow pasta (Ancient Harvest)
1/2 an onion, finely grated (or several cloves of garlic, grated)
3 tablespoons butter
3 tablespoons arrowroot
3 cups whole raw milk (or heavy cream)
1 1/2 cups shredded milder cheddar
1 1/2 cups shredded sharp cheddar
Sea salt and pepper to taste
Fresh grated nutmeg (optional)
1. Cook macaroni according to package directions.
2. Meanwhile, cook onion in melted butter in a chef’s pan, until tender. Stir in arrowroot, salt, pepper and nutmeg. Add milk all at once, whisking well and cook over medium heat until slightly thickened and bubbly. Add the cheeses, stirring until melted. Stir in the cooked macaroni. Transfer mixture to a 3 quart casserole.
3. Bake uncovered at 350 for 25 – 30 minutes until bubbly and heated through. Let stand 10 minutes before serving.