Nothing spells comfort food like a good ole serving of mac-n-cheese. I grew up on macaroni and cheese from the box, like most Americans did. In my early adult years I switched to the Stouffer’s frozen macaroni and cheese (gross). One day I finally figured out that it is easy to make my own at home and tastes WAY better! Since going gluten free I had to come up with a version that I could serve my family. I wanted an option that is 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 All American go-to dish served the healthy way, and gluten-free to boot!
- Makes 6-8 servings
- 3 cups rice pasta, any shape you like
- 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.