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Mac and Cheese

Source of Recipe

Gluten Free Mom


List of Ingredients

1 lb GF macaroni (elbow works best)
3 T butter
2 T GF flour
½ t salt
Dash of pepper
2 cups milk
2 dashes hot pepper sauce
8 ounces Velveta Cheese, cubed
1/2 -1 c Shedded sharp cheese
Grated Parmasan cheese



Recipe

Preheat the oven to 350 degrees F and butter a 1 ½ quart casserole.

Run uncooked GF macaroni briefly under hot water. Do not cook.

In a saucepan, melt 3 T butter. On medium heat, blend in 2 T GF flour, salt and pepper.

Stirring constantly, slowly add 2 cups milk (I have noticed that GF flour seems to blend better at a higher temperature, so I add the flour and milk at a temperature that is a little higher than I’d use for traditional wheat flour).

Cook and stir until thick and bubbly. Add hot pepper sauce.

Add the cubed cheddar cheese. Stir until melted.

Mix with the cooked macaroni and turn into the casserole dish. Sprinke with the shredded cheddar cheese and parmasan.

Bake at 350 degrees F for 35 to 40 minutes (my family likes it extra crunchy).