Today I have another recipe for Beverly and her son, the picky eater. Hopefully, Beverly, your son likes macaroni and cheese. The gluten free store bought can be sooo expensive and not really tasty.
This recipe is a twist on Food Network Good Eats Chef, Alton Brown’s mac-n-cheese. It is a stove top mac and cheese recipe that rivals, I think, Kraft Macaroni and Cheese. (At least what I remember Kraft mac and cheese tasting like.) Well, my family likes it and non-gluten-free eaters can be hard to please when it comes to gluten free food.
Gluten Free Stove Top Macaroni and Cheese
Serves 6 to 8
- 1/2 pound gluten free elbow macaroni, (Tinkyada tastes best, in my opinion)
- 4 tablespoons butter or margarine
- 2 eggs
- 6 ounces evaporated milk (not sweetened condensed milk)
- 1 teaspoon salt
- Fresh black pepper to taste
- 3/4 teaspoon dry mustard (be sure to check to see if it is gluten free)
- 10 ounces Kraft sharp cheddar, shredded
Bring 4 quarts of salted water to boil in a large pot. Cook pasta until it is still chewy (al dente) and drain. Return pasta to pot and add in the butter and melt it. Toss pasta to coat with the butter.
Whisk eggs, milk, salt, pepper and mustard together. Add to the pasta and stir to coat. Add the cheese and continue to heat over low heat, stirring for 3 minutes or until creamy.
Hope you enjoy this recipe.
If you liked this recipe you may like the recipes in my cookbook.