Tonight on our menu was mac-n-cheese and chicken nuggets. The chicken nuggets were good. I'll make them again, but the baked mac-n-cheese was wonderful!
Here's the recipe for any other gluten-free eaters that just need some down-home comfort food!
Baked Mac-N-Cheese
- 8 oz. uncooked elbow macaroni
- 3 Tbsp onion powder
- 4 Tbsp butter (or margarine)
- 2 Tbsp Domata gluten-free flour (or 1 tbsp corn starch dissolved in a small amount of water)
- 1/2 tsp black pepper
- 2 cups milk
- 2 cups shredded cheddar cheese (plus a little extra for garnish)
- 1 cup american cheese, cubed or shredded
- 1/2 cup real bacon bits
- Cook macaroni, drain, set aside. I used 4 oz regular macaroni and 4 oz DeBoles Elbow Macaroni made from corn.
- Brown butter, onion powder, and pepper in medium saucepan.
- Stir in flour.
- Add all milk and stir over medium heat until it starts to thicken and bubble.
- Add cheeses and stir until cheese is melted.
- Split cheese sauce into two separate baking dishes (1 quart each).
- Put the regular macaroni in one dish and the gluten-free macaroni in the other.
- Add some of the bacon bits to each bowl and mix sauce, bacon bits and macaroni together in each bowl (using separate spoons, of course).
- Garnish each dish with the rest of the bacon bits and a little more shredded cheddar cheese.
- Bake uncovered at 350 degrees for 25 minutes.
