Wednesday, February 1, 2012
Gluten free homemade macaroni and cheese
We try to eat few grains in our house, but sometimes it is nice to have a meal that will only bring smiles from our children. We replace pasta made from wheat flour with rice pasta. I have tried quite a few different kinds of rice noodles and was pretty disappointed because they were very mushy. Then I found Tinkyada Brown Rice Pasta. Most people can't even tell it is different. I buy it from our co-op in 10 pound packages.
Macaroni and Cheese
1 pound rice noodles
1/8 cup butter
8 oz cheddar cheese (grated or cut into small pieces)
1 cup of milk
1 Tablespoon of arrowroot powder (optional but it makes a thicker sauce)
1/2 teaspoon of black pepper
1/2 package of frozen spinach (optional)
Cook noodles according to package directions. Steam spinach. Place butter, cheese, milk, arrowroot powder, and pepper in a sauce pan and stir constantly over medium heat until cheese had melted and sauce has thickened. Combine noodles, spinach, and sauce.
I have to say, Kraft Macaroni and Cheese doesn't even compare!