Gluten/Nut Free Holiday Mac and Cheese

 

Ingredients:

12 oz. dry penne or macaroni pasta- we used Tinkyada Brown Rice Penne
For the sauce:

2 tablespoons light olive oil or butter
2 tablespoons sweet rice flour (or all-purpose gluten-free flour)
2 1/2 cups soy milk
1 1/2 cups shredded aged sharp or mellow cheddar cheese
3/4 cup small curd soy cottage cheese
1/2 teaspoon sea salt
1/2 teaspoon Dijon or honey mustard
1/4 teaspoon freshly grated allspice
1-2 tablespoons dry sherry or white wine, to taste

For the topping:

1 cup Crunchy Gluten-Free "Bread" Crumbs - for topping


A sprinkle of dried basil and parsley

*To pre-cook the pasta:

Bring a large pot of salted water to a rolling boil and partially cook the penne- just until it is very al dente, tender but still firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

Meanwhile, in a medium saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the milk, whisking to blend the flour paste (called a roux) and milk. Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded cheddar cheese, cottage cheese, sea salt, mustard, allspice and stir to blend. If adding a dash of sherry, add it now. Continue stirring the sauce until the cheese melts, about 3 minutes. Remove from heat and set aside.

Preheat the oven to 350 degrees F.

For a 6-cup baking dish, combine the cooked penne and the hot cheese sauce over the penne and gently combine. Sprinkle the top of the casserole with the buttered gluten-free bread crumbs and with dried basil.

 

Bake at 350 degrees F for about 25 minutes, until bubbling and heated through.

Serves 4

Read more: http://glutenfreegoddess.blogspot.com/2006/11/kicked-up-baked-mac-and-cheese.html#ixzz1foNeLqIg