Amazing Gluten Free Baked Macaroni & Cheese
- 2 cups Shredded Cheddar Cheese
- 2 cups Shredded Monterey Jack Or Mozzarella Cheese
- 1/4 cups Butter
- 1 cup Diced Onion
- 1/4 cups Sweet Rice Flour
- 3 cups Milk
- 1 teaspoon Salt
- 1 Tablespoon Paprika
- 2 leaves Bay Leaves
- 1 cup Cottage Cheese
- 3 cups Uncooked Gluten Free Pasta Elbows (I Recommend Tinkyada)
- 1/2 cups Crushed Rice Chex Cereal
- 1/4 cups Butter
- Preheat oven to 350F.
- Mix shredded cheeses together in a large bowl and set aside.
- In a large skillet melt the butter on medium heat.
- Add diced onion and lower temperature to a moderate low for about 5-10 minutes, or until onion begins to become tender.
- (You dont want the temperature too high as you want to retain as much of the butter as possible.)
- Once onion is tender, slowly whisk in the sweet rice flour.
- Mixture will be a bit clumpy.
- Keep heat on low and cook for about 1 minute stirring constantly creating a roux.
- Slowly whisk in the 3 cups milk until the milk is thoroughly blended.
- Add the salt, paprika, and bay leaves then increase the temperature to a moderate high to bring to a boil.
- Once it boils, lower temperature to a simmer.
- Slowly stir in half of the shredded cheese mixture, reserving half for later.
- Once cheese is melted into the milk mixture stir in the cottage cheese and 3 cups of uncooked gluten free pasta (pasta will cook in the liquid).
- Pour half of the mixture into a large casserole dish (about 2 quarts) then spread remaining cheese on top.
- Pour the remaining pasta cheese mixture on top of the cheese then set aside.
- For the topping: Melt 1/4 cup butter in small saucepan then stir in the crushed Chex cereal.
- Sprinkle on top of the macaroni.
- Place uncovered in the oven and bake for 45-50 minutes.
cheddar cheese, shredded monterey jack, butter, onion, sweet rice flour, milk, salt, paprika, bay leaves, cottage cheese, pasta elbows, cereal, butter
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/amazing-gluten-free-baked-macaroni-cheese/ (may not work)