Don’t you just love those friends and family recipes…you know the ones where there isn’t really an exact recipe and they say “oh a little of this” and “a little of that”. Then they give you a handwritten recipe with half the steps missing, haha! You know on any trip you always bring back more than you take and on my recent trip to visit back home, amongst other things, I acquired two of those “this and that recipes”. Now, join me as I attempt to decipher these handwritten recipes and hopefully create the same good dishes that I enjoyed while visiting friends and family.
Let’s start with this one:
There was a time in my life when I didn’t have to think about things such as gluten free, non-gmo, organic, blah, blah, blah…then entered the kids. So, you start to thinking about these things because, of course, your offspring is more important than you are…am I right? And then we find out the oldest one…is allergic to WHEAT! So, when I am able to come across a good gluten free recipe I cling to it like it’s a gold nugget or something! On our trip down to Louisiana we made a stop over in Mississippi to visit my aunt and uncle and to see their new house. GORGEOUS…y’all…I felt like I’d been plopped down into the middle of a small southern plantation, but the best part of the visit was the newly acquired gluten free mac and cheese recipe!
Let start with the most important part which, of course, is the ingredients. The most important ingredient in this recipe is the Tinkyada Elbow Pasta. We have tried several different kinds of gluten free pasta’s over the last few years and I had never tried this one. It is great! Taste good and it keeps the right consistency-which is hard to find with GF pasta. The second most important was the Cracker Barrel extra sharp cheese. The rest of the ingredients can vary in brand so I didn’t bother to take pictures of those.
1 Package Tinkyada rice pasta
1 lb. Cracker Barrel extra sharp cheese-cubed, but save a little to shred on top at the end.
2-4 Tablespoons butter-cubed (This is a matter of taste-if you like lots of butter add more, if you like less add less)
2 Tablespoons Butter
2 Tablespoons Tapioca Starch
1 Cup milk
-First cook your pasta according to package directions. Cool with ice water when done (I didn’t do this part but I did let it cool down some). Start preheating the oven on 350.
-Next, make your sauce by putting 2 tablespoons butter in a saucepan and letting melt. Then add in 2 tablespoons tapioca starch and stir until thickens.
Now, add in the milk and whisk until that starts to thicken up some.
Then it should look about like this
-Put the macaroni in a casserole dish and add the sauce, cubed cheese and butter and mix together.
-Bake for 30 minutes on 350. Then take out and sprinkle the rest of that reserved cheese (grated first) on top. Stick back in oven let that melt and brown a little on the top.
The results should be one awesome dish of gluten free mac and cheese!
And we can all thank Aunt Mona! Thanks Aunt Mona!!!
I haven’t made the other one since I’ve been home, but I hope to soon so stay tuned for some more “This and That Recipes” in the near future!