I haven’t eaten pasta since I’ve been diagnosed with the wheat allergy. Last night, I finally tried Gluten-Free macaroni (potato and rice-based pasta). Consistency was pretty close to regular wheat pasta and covered in 3- cheeses and a Rice Chex crumble (instead of breadcrumbs) this modified Mac-n-Cheese was pure delish!! Who needs wheat pasta!
Here’s a loose “recipe” – I am not good at keeping track of measurements!
1 package Gluten-free pasta (i need to check which brand I used; some gluten free substitute corn instead!)
1 cup manchego cheese
1 cup other cheese (brie, white cheddar, sharp cheddar your choice)
1 cup milk
few tablespoons butter/margarine
small white onion, diced
few tablespoons rice flour for thickening
1 1/2 cups Rice Chex; crushed finely
Boil pasta, salt water and drain.
In medium saucepan, melt butter/margarine and lightly brown onions. Slowly add in milk and sprinkles of rice flour. Keep heat on low/medium. Stir in cheese a bit at a time, stirring constantly to melt evenly.
Preheat oven to 350. Mix pasta with cheese mixture, take off heat. Pour everything into a ceramic bakepan or individual ramekins. Top with Chex mixture; add a few pats of butter/margarine on top.
Bake for 30 minutes or until top is lightly browned and crispy.
Enjoy!
Can be made with soy or rice cheese and lactose-free or soy milk/cream.
