Gluten Free Mac and Cheese Bake
Preheat your oven to 350 degrees.
Spritz a casserole dish with non-stick spray.
Make an 8 oz. package of macaroni noodles following the package directions. Once they are cooked, rinse them and set them aside.
Make a gluten free “cheese sauce” with the recipe below:
2 cups milk (use a can of evaporated milk and reconstitute it= 1 cup water + 1 cup evaporated milk)
3 tablespoons cornstarch
3 tablespoons butter or Smart Beat margarine
1 teaspoon chicken bouillon
½ teaspoon salt
1 teaspoon ground pepper
1 cup shredded cheddar cheese
* In a small saucepan, melt the butter. Whisk in the cornstarch, cooking for about 2 minutes. You should have a thick paste.
* Slowly whisk in the milk. You will have to stir this constantly for about 5 minutes. It should thicken to a cream soup or thick gravy consistency.
* Once it has thickened add chicken bouillon, salt, pepper and shredded cheese.
* Whisk this together, it should be really thick!
* Once it has the consistency of a really thick, cheesy sauce, take it off the heat and set it aside. Taste it, it should be really good!
Pour the cooked macaroni noodles into the cheese sauce. Stir together.
Take 2 eggs, put crack them open and pour them into a small bowl. Whisk them together.
Pour whisked eggs into the macaroni and cheese mixture and stir together thoroughly.
Pour the macaroni and cheese into a greased casserole dish.
Sprinkle 1/4 cup shredded cheese on top of the casserole.
Bake for about 40 minutes in the 350 degree oven.
Enjoy!!
Carrie @ www.gingerlemongirl.com