Gluten Free Creamy Mac & Cheese by Tiffany
I don’t think I’ve ever brought you a gluten free recipe. Having a couple family members that are gluten free, I know how challenging it can be starting out on a gluten free diet and looking for gf recipes that taste good. Everything you once knew about food is thrown out the window. And, if you were a bread lover, it’s OVER baby! You’re now searching the isles high and low for gluten free bread that actually tastes like something remotely edible. At least that’s how it was for me when a few of my family members went gf. I had to learn and reprogram my brain when it came to cooking for gluten free individuals. I had to learn a new vocabulary that I couldn’t pronounce, let alone spell if I had a pop quiz. Words like xanthan gum, sorghum flour, etc. I was being introduced to flours and products I had never heard of. Honestly, It was a bit overwhelming at first. I also had to be diligent of not contaminating my work space with other gluten products. Life as I knew it was going to be completely different from what I was used too. Any of you who are gf know exactly what I speak of, right?!
Some of the recipes my family members once loved were off limits to their new diet. It was important for me to conquer gluten free baking and cooking, not only for taste, but pre-packaged gf products are EXPENSIVE! (I wanted to make my own and help with my family’s budget.) It was not only important my recipes taste good, but here’s the biggest thing of all… I wanted the non gluten free members in the household to pre-approve them. If they can’t tell it’s gf, then I know it’s a keeper of a recipe. When they beg for more, I know I’ve done my job. I’ve made it a personal mission of mine to produce gluten free recipes from my kitchen that are loved not only by gluten free, but non gluten free people as well. Here’s one of them. Enjoy!
*Tips for cooking gluten free pasta*
GF pasta tends to be very sticky. To help with this you can add a couple table spoons of ol
ive oil to the water before boiling.
Try really hard to not over cook the pasta by following the packaged directions for cooking time. If not, you will end up with a mushy pasta that doesn’t hold its shape.
When draining pasta I always run cold water over it to stop the cooking process. This will help keep the pasta al dente.
Gluten free pasta does not freeze or reheat well, so only cook the amount needed.
When making soups, add pasta at the last of cooking time. Gluten free pasta will not be able to hold its shape to long boiling or simmering times. You will end up with a mushy mess/pasta falling apart.
- 3 cups gluten free pasta
- 1/4 cup salted butter
- 1/4 cup brown rice flour
- salt, to taste
- fresh cracked pepper, to taste
- garlic powder, to taste
- 1 cup heavy cream
- 1 cup fat free milk
- 8 oz. cheddar cheese
- In a medium pot, bring salted water to a rapid boil; add pasta. Cook pasta per packaged directions. Drain water. Run pasta under very cold water to stop the cooking.
- In a large sauce pan, melt butter over medium heat. Whisk in 1/4 cup brown rice flour, salt, pepper and garlic powder. Whisk in heavy cream, and milk. Once smooth, stir in cheddar cheese. Continue stirring until cheese has melted. Add drained, cold pasta to sauce pan. Heat until pasta is heated through. Serve.