I’d always made mac & cheese the traditional way, starting with a roux, adding milk, then cheese, then baking it. But once I stopped eating gluten, I had to modify that basic recipe. Which meant playing with flours. Which I don’t like to do.
I tried cornstarch, and it just didn’t work. I tried brown rice flour, which worked but tasted too nutty. I tried 17 million combinations of brown rice flour and various starches. They all tasted too nutty. It was about time to find a new flour, when I came across this recipe.
It has no flour. It’s cheesy. It doesn’t need baking (which is awesome – that step was always a pain). It’s quick. You can use your favourite gluten-free pasta.
Stove-top Macaroni and Cheese from Evil Shenanigans
8oz macaroni, or any smallish tube shaped pasta
1 tablespoon butter
6 oz evaporated milk (that’s 1 can)
6 oz freshly grated cheddar cheese (that’s 3/4 cup)
1 egg, beaten
1 teaspoon dry mustard powder
1/4 teaspoon red pepper
Hot sauce, to taste
Salt and pepper
Get the rest of the mac & cheese recipe at Evil Shenanigans. Doesn’t it just sound yummy?!
That’s cuz it is. The first time I made it, I used a smoked applewood cheddar cheese, and it was ohmygodsooogood. Tonight I mixed in some onions, green pepper and cubed, cooked ham.
Photo by Evil Shenanigans.