Monday, February 25, 2013

Mac & Cheese Casserole

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Comfort food at it's finest, my friends! I don't know what it is, but kids just love macaroni and cheese. It seems adults do too. With my two boys, they share that common love and when I came across this recipe for Mac & Cheese Casserole, I knew I had to make it for them. It came out delicious with all it's cheesy glory and it was so comforting, it hit the spot. A creamy cheddar cheese sauce is baked with macaroni pasta in such a perfect ratio and the buttery breadcrumb topping gives the dish the perfect crunch for texture...

This is a little different from the traditional macaroni and cheese recipe in that there is a bit more cheese sauce to the pasta... making it a perfect dish if you love the cheese. I thought the ratio was perfect since I like a little more cheese than pasta. You can make this well in advance and even freeze it to enjoy later.

Mac & Cheese Casserole
recipe adapted from Brown Eyed Baker

1 lb. elbow pasta or gluten free macaroni
½ cup (4 ounces) unsalted butter
½ cup all-purpose flour or 70 grams gluten free flour blend*
1 teaspoon onion powder
1 teaspoon garlic powder
Salt & pepper, to taste
5 cups milk (whole or 2%)
4 cups (16 ounces) shredded sharp cheddar cheese
For the Topping:
1/2 cup breadcrumbs or 2 slices gluten free bread, processed into crumbs
1 tablespoon butter, melted
1 tablespoon minced fresh Italian parsley


1. Preheat the oven to 350 degrees F.
2. Cook the pasta according to the package directions for al dente. Drain and set aside.
3. In a large saucepan over medium heat, melt the butter. Whisk in the flour, then add the onion powder, garlic powder, salt and pepper. Gradually whisk in the milk. Cook, stirring constantly, until the sauce thickens and the mixture begins to boil. Add the cheese and stir until the cheese is melted. Add the cooked pasta and stir to coat the pasta.
4. Pour the mixture into a 9x13-inch baking dish. Mix together the bread crumbs, melted butter and parsley until all of the crumbs are moistened, and then sprinkle over the top of the pasta mixture.
5. Bake for 30 minutes, until golden and bubbly. Let stand 10 minutes and serve.

*Gluten free flour blend:
This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand.

300 grams superfine brown rice flour (Bob's Red Mill)
250 grams sweet rice flour (Asian market)
150 grams tapioca flour (Asian market)
100 grams sorghum flour (Bob's Red Mill)
100 grams potato starch (Asian market)
100 grams cornstarch (Argo brand)


Whisk together the above flours and store in an air tight container. To use, measure out 140 grams for every cup called for in your favorite baking recipe (NOT yeast bread recipes.) Add 1/2 teaspoon xanthan gum for every cup used in the recipe as well to help with texture and binding. Voila! You can bake gluten free with confidence!

1 comments:

That Girl said...

I have been making lots of macaroni and cheese lately - such a comfort food.

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