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!
- 3 cups rice pasta, any shape you like
- ½ an onion, finely grated (or several cloves of garlic, grated)
- 3 tablespoons butter
- 3 tablespoons arrowroot
- 3 cups whole raw milk (or heavy cream)
- 1.5 cups shredded mild cheddar
- 1.5 cups shredded sharp cheddar
- Sea salt and pepper to taste
- Fresh grated nutmeg (optional)
- Cook macaroni according to package directions.
- 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.
- Bake uncovered at 350 for 25-30 minutes until bubbly and heated through.
- Let stand 10 minutes before serving.
Do you make your own macaroni and cheese at home? Share your recipe in the comments…..
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