If you are using a Dutch Oven, you can just put this whole ‘shebang right into the oven to bake. Take those drained noodles and add them to the cheese sauce. Remember those noodles we boiled and drained at the beginning? Yes! You’re great at thinking ahead.
but then I suppose its mailbox would be “full to bustin’.” This, my friends, is what glory looks like. Keep the heat low and stir occasionally, until the cheese is melted. I used Provolone, Mozzarella, and White Cheddar, because that’s what I had in the fridge, but you can use any kind of cheese that you like. When the Velveeta is completely melted, add in 3 cups of shredded cheese of your choice. Heat this mixture on medium low heat, stirring so nothing sticks, until the Velveeta is completely melted, and the mixture is beautiful and creamy. Next, add in your 2 cups of whole milk, and your roughly 3 “inches” of a Velveeta log. This lovely photo is what your butter, sautéed onions, and spices will look like when all the luscious stuff is combined. Have yourself a cup of coffee in a John Wayne mug. At this point, you will probably have random family members drifting into the kitchen on nonsense errands, wondering what in the world smells so good. Go ahead and add your spices next (salt, pepper, and dry mustard) and stir the whole ‘shebang together. the cheese sauce! Sauté your onions until they are softened and almost see-through. of olive oil to keep them from sticking together. Just boil 2 cups of gluten free noodles of your choice (I am using penne) according to package directions, and then drain the noodles when they are tender, tossing with a few tsp.
#GLUTEN FREE MACARONI AND CHEESE FOR 100 MAC#
It mainly just adds flavor, though– it doesn’t make the mac “oniony.” So add without fear 🙂Īt this point I also like to start boiling my noodles, so that they will be drained and ready to add to my cheese sauce at the end. Mince your onion (I used half an onion– it was a little extra, but I love onions, so no biggie), or leave it out if you don’t like onions. If you have a Dutch Oven, get it going and melt your butter and olive oil into a luscious pool of loveliness. The sooner we make it, the sooner you’ll be shoving delicious, cheesy goodness into your face. The first time I made this GF mac and cheese, I literally couldn’t believe or tell that it wasn’t the real thing! So let’s get started. no more passing up this little beauty at Thanksgiving for the roasted veggies (although those are very tasty, too! :). Who would have known that a delicious, creamy comfort food like Macaroni and Cheese could be gluten free? Yessss. Bake at 350 until bubbly and just starting to brown– about 1/2 hour if hot, or 45 minutes to an hour if you have refrigerated the mixture pre-bake. Add the cooked and drained GF elbow noodles, stirring well to mix thoroughly. When the Velveeta has finished melting, slowly add the shredded cheeses, stirring until all the cheese is melted and combined. Add the milk and Velveeta cheese, stirring until the cheese melts. Sauté onions until they become transparent and soft. Melt butter and olive oil in a medium Dutch Oven. (adapted from base recipe)ģ cups shredded white cheese of choice (I used a mixture of provolone, mozzarella, and white cheddar)Ģ cups dry Gluten Free elbow macaroni, cooked and drained Directions:
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