When cooking, I shoot from the hip. Periodically, I will be adding my own GF recipes to my website. Please do not expect my recipes to look like recipes should. And please don’t feel obligated to follow my recipes to the letter. These recipes are here to inspire you to experiment in your own GF kitchen. Best of luck!
A.K.’s GF Mac n Cheese
- One box of De Boles GF Rice Rotini Pasta
- 1/2 stick of real butter (try land o lakes)
- a splash of milk
- about 4 oz of your favorite cheese, shredded or very thinly sliced
Boil your noodles until they are tender, but not splitting apart. Skim the starch layer off the top of the water before you pour the pasta into a strainer. Throw your butter into the hot pot on put it back on the burner on low-medium heat. Once enough of the butter has melted to the bottom of the pot to prevent the pasta from sticking, pour the strained pasta back into the pot, add a very small splash of milk (maybe a tablespoon or so), then add your cheese. Stir the pot. Keep stirring until all the chese has melted, add another splash of milk if your cheese is too sticky. Turn off the heat but leave it on the burner to keep it warm in case you want seconds. Eat as is or season to taste with your favorite flavor (ex: salt, parsley, cilantro, italian seasoning, etc.) Serves 2-4, depending on how big you like your portions. Leftovers can be stored in the fridge for a couple days. Rice pasta is heavier than pasta made with bleached and refined white wheat flour, so eat a smaller portion than you are used to if you are new to the Gluten Free Diet.
This basic recipe is very adaptable and you can add new ingredients to shake things up. Try one of these:
- a can of GF chili
- sliced GF hot dogs
- chunked Portabello mushrooms
Thanks for reading, be sure to tell your friends about my blog!