Sunday, April 20, 2008

Gluten Free Mac & Cheese

Warning - This is super fattening.

1 package Philadelphia Cream Cheese - cut up into smaller pieces
1 bag Tinkyada elbow macaroni
1 small carton heavy cream
3 TBS butter
1/4 cup brown rice flour
Kraft Parmesan cheese
1 TBS minced garlic
black pepper
dill weed(optional)
ham (optional)

Heat a pot of water. Bring it to a boil. Dump in macaroni to cook. Follow directions on the bag.

While that is coming to a boil get a large saute pan and melt the butter. Dump flour into melted butter and let it cook for a few minutes, stirring regularly. Once that has cooked for a few minutes, dump the whole container of heavy cream into the pan. Stir.
Dump cream cheese into the pan with the cream & flour. Keep stirring until fully melted. Add a squirt of mustard, some ground black pepper and salt to your taste preferences. I like to add some leftover ham and/or broccoli here. I sprinkle with some dill weed and then stir more.
Turn down and keep a close eye on it, stirring occassionaly.

Strain & cold rinse your macaroni. Put into a big bowl, dump the cheese sauce over it, stir and then sprinkle liberally with parmesan cheese on top.


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