The roux will relax and you’ll be left with a nice smooth sauce. The roux thickens the second a little broth hits it. Add the broth in a slow and steady stream, whisking as you add the liquid. Do the same as you add the milk. Once you’ve cooked the roux, it’s time to add the broth and milk. Don’t walk away from the pan or the flour-butter mixture will betray you and burn. You want to cook the sweet rice flour until it turns a light shade of beige. And your thing is to stand their and stir. Just let the mixture do its thing while you do yours. When you first add the flour to the butter, it will seize and get clumpy. This recipe starts with a cooked mixture of sweet rice flour and butter. Finally, because as much as I like macaroni and cheese, I don’t need a 9×13-inch pan of it I reduced the recipe by half.įinally, I’d found a gluten-free macaroni and cheese recipe I loved and boy, oh boy, was it creamy and dreamy! Gluten-Free Macaroni and Cheese: How to Make It
Another time I swapped the ratio of Colby to Cheddar, using more Cheddar because I like its sharper flavor. One time I reduced the amount of whole milk and bumped up the chicken broth. Had I finally found the winning recipe? Yes! But this didn’t stop me from tinkering with it. Everything else I left the same.Īs promised, the sauce, even after baking, stayed creamy. I converted it to gluten-free by replacing the wheat flour needed to thicken the sauce with sweet rice flour and the wheat pasta with brown rice pasta. The amount of cheese in the casserole startled me a little. It called for….(wait for it) one and half pounds of cheese! CAN YOU EVEN?!! Since there was more cheese than pasta (it used one pound of pasta) I worried it might be too rich but I decided to try it anyway. Then, one day at the hairdresser (not kidding!), I flipped through an old copy of Cook’s Country magazine and saw a promising recipe for a creamy macaroni and cheese. Was it impossible to make a macaroni and cheese at home that was both flavorful and creamy? One version even used Velveeta, and the result was creamy but I didn’t like the flavor. One recipe called for eggs in the sauce, making it more custard-like, while another used evaporated milk and half-and-half, creating a rich sauce that muted the flavor of the cheese. If a frozen macaroni and cheese achieved a creamy sauce, a homemade one could too, right?īut they never did. It kept me from grabbing her plate, running off, and eating the whole thing in one quick go.
My reaction? Well, thank goodness for willpower. In the name of food research, I swiped a forkful from her plate (I wasn’t gluten-free at the time.). As she ate, I saw the appeal: the creaminess of the sauce. Like me, she generally prefers homemade to store bought. Years ago, I watched a friend zap a pan of frozen Stouffer’s macaroni and cheese in the microwave. Crazy, right? The few times I tried the American comfort classic, made with a cheddar sauce, I found it dry and unappealing. Gluten-Free Macaroni and Cheese: How a frozen dinner turned me into a fan. If you prefer all Cheddar (or all Colby) go ahead and substitute to suit your tastes! The recipe uses both Cheddar and Colby cheese-the Cheddar brings the classic flavor of macaroni and cheese while the Colby makes it creamy.
#GLUTEN FREE MACARONI AND CHEESE WITH BACON MAC#
Creamy gluten-free macaroni and cheese! YES! Oodles of cheese and a sweet rice flour-roux combine to make this a creamy, dreamy mac and cheese.
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