Macaroni 'N' Cheese

Gluten-Free Gourmet

The REAL Stuff

Did you think you’d have to give up macaroni and cheese for a low-carb diet? Not with brown rice pasta to the rescue! This dish is really delicious. Of course, you could just throw some cheese and pasta into the microwave (or better yet buy a prepared box of gluten-free macaroni & cheese), but it couldn’t compare to this recipe’s superb flavor—this isn't just regular mac ‘n’ cheese!

First, cook your pasta. Bring about 2 quarts of water to a boil, and stir in 1 1/2 c. of dry rice pasta elbows. I like to add a little oil and salt too. Return to a boil and simmer 10-12 minutes, til chewy (watch it VERY carefully or it will boil over!!). Another method, easier but longer, is to turn the heat off once the pasta is boiling, and let it set for 20-25 minutes. Drain and rinse with cold water.

Next, heat 2 T. of canola oil in a saucepan. Add and brown lightly:

1 t. marjoram                        1 t. basil                             1/2 t. paprika

2 t. ground mustard                          2 T. oat/rice flour, sifted

Add 1/2 c. of water, stirring to avoid clumps, and 1 t. wet mustard. Bring to a boil and simmer til it’s reduced and thickened, stirring frequently. Now add 1 c. of shredded cheddar cheese (or cheese of your choice) and reduce heat a bit. Stir til melted and add the cooked pasta. Heat through and serve immediately. Enjoy this gooey, flavorful treat!