Cook gently for 3–4 minutes, whisking constantly until the liquid has thickened slightly. Remove the bay leaves from the milk and pour into the paste in a steady stream, stirring constantly. Stir in the flour and cook for 2–3 minutes, stirring constantly until the paste is smooth and has turned a very pale golden colour.

Meanwhile, melt the spread in a saucepan over a medium heat. Drain into a colander and set over the pan. Add the cauliflower and broccoli, return to a simmer and cook for another 2–3 minutes until the pasta and vegetables are tender. Turn the heat off and leave to infuse.īring a large pan of salted water to the boil, add the pasta and cook for 10 minutes. I just like them for the color.Pour the milk into a saucepan, add the bay leaves and bring to a simmer. Bake it for 20 minutes or until it’s bubbling and just starting to brown on top. Pour the whole mess into a buttered casserole dish and pop it in the oven at 400. I also add more salt at this point.Ĭover it to keep it warm, and when the pasta is done, drain it and add it to the cheese sauce. I usually just use cheddar, but if you have some fontina or gruyere, you can replace some of the cheddar with that for an extra punch of flavor. I usually cook it a few minutes less than suggested because it will cook more in the oven and it already tends to be a bit mushy (despite the package claims to the contrary.)Īfter the roux is boiling for a minute or so, remove it from the heat and add more salt and pepper, some dry mustard, and your shredded cheese - about 2 cups. Meanwhile, cook the pasta according to the package directions. Then whisk the flour/butter mixture and the milk together in a saucepan over medium heat and slowly heat to boiling. To keep it G-free, I use brown rice flour or gluten-free All Purpose Flour. Mix that into the melted butter. Like any mac & cheese, start with a roux. Melt your butter in a saucepan. My kids actually like it, which is great. I find that I feel best when I’m off grains altogether so I try not to make this very often, but sometimes (like when I make ham or pork chops) nothing but mac & cheese will do. Honestly, rice pasta is NOT the same as the pasta you’re used to, don’t let anyone tell you differently, but Tinkyada is as good as it gets. For the first few months, I simply abstained, and then I discovered Tinkyada Brown Rice Pasta. Macaroni and cheese is definitely a favorite in our house, and when I went gluten-free, it was one of the hardest things for me to watch my family eat without me. If you ask 10 people their favorite comfort food, and 9 of them will undoubtedly say “mac & cheese.” I’m not talking about that blue box with the neon-orange chemical pouch either (although even I will admit, that’s a comfort food in its own right.) But we all know that a casserole dish brimming with bubbling homemade cheese sauce over your favorite pasta is an entirely different animal, and nothing short of divine.

Simple gluten free mac and cheese