16 oz. bag of gluten free pasta
2 tbs. all purpose gluten free flour
2 tbs. butter
1 1/2 cups milk
4 cups of shredded sharp shredded cheese
A bit of shredded cheese to sprinkle on top
Directions:
Preheat oven to 350 degrees.
1. Bring a pot of water to a boil and cook 16 oz. of gluten free pasta. (You can really use any type of gluten free pasta but I used Trader Joe's organic brown rice pasta). When pasta is fully cooked, drain and pour into a large glass pan.
2. In a small pot, melt 2 tbs. butter.
3. Add 2 tbs. gluten free flour to butter and stir vigorously.
4. Add 1 1/2 cups milk to the small pot and continue to stir with a whisk.
5. In the same small pot, slowly add 1 cup of shredded cheese at a time until you have added all 4 cups of cheese. (For best flavor use sharp cheddar cheese. I used 2 cups of sharp white cheddar cheese and 2 cups of sharp orange cheddar cheese. However, if desired, you can use 4 cups of the same type of sharp cheese). Stir vigorously with a whisk until the cheese is fully melted.
6. Pour the cheese mixture over the pasta until all pasta is fully covered with cheese. You can stir the cheese mixture around if desired.
7. Sprinkle some additional sharp cheddar cheese on top of the dish.
8. Bake macaroni and cheese for 25-30 minutes at 350 degrees. When fully cooked, put oven on broil for a few minutes in order to crisp the top of the dish.
9. Let cool for a few minutes and serve.
Enjoy!
