QUARANTINE COMFORT FOOD: MAC AND CHEESE

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Here’s an easy gluten-free macaroni and cheese recipe.

This is one of my all time favorite recipes, and super yummy! I would definitely recommend it. The recipe is by Rick Kleinhans (kokodiablo): from allrecipes.com

Ingredients:

10 ounces gluten-free elbow pasta

¼ cup butter 1¼ teaspoons salt ¾ teaspoon mustard powder 4 cups milk ¼ cup cornstarch 4 cups shredded cheddar cheese, divided

Optional ingredient toppings:

2 gluten free (or regular) bread slices, toasted and broken into crumbs

1 teaspoon butter, softened ½ teaspoon paprika

Prep time is 15 minutes, and ready in one hour.

Directions: Step 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.

Step 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

Step 3 Melt ¼ cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.

Step 4 Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.

Step 5 Stir 3 cups cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.

Step 6 Combine remaining 1 cup cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.

Step 7 Bake in the preheated oven until the top is crunchy, about 30 minutes.