Gluten Free Mac and Cheese
by Katya Simkhovich
Included on the list of things to do before I depart for France in 11 days, is of course a list of foods to eat. Only somebody suffering from a serious obsession puts “eat macaroni and cheese” amongst other important things to do, such as acquiring a power adapter, booking a hostel, buying train tickets from France to the UK, and packing. I am not ashamed. Enjoying carbs coated in creamy cheesy goodness and studded with the occasional crunchy edge piece is obviously just as important as packing for five months abroad. Duh.
Oh yeah, did I mention that a friend and I are leaving the country in 11 days to experience the marvels of France, Germany, and the UK? Yeah, that’s happening. Against my better judgment, I started packing a few days ago and now it feels all too real, especially because most of my clothing is no longer easily accessible. And as the contents of my closet dwindle, so do the days I have left to get all that important stuff I mentioned done. Being able to check “eat macaroni and cheese” off the list is a huge relief. I was starting to get really worried I wouldn’t get to it. But in all seriousness, I’ve still got people to email, places to book, dates to establish, and loads more to pack. And on top of all that I still have find time to eat ribs. I simply cannot leave North America without eating ribs. I also have to consult my people to see if I can fit fried chicken into my busy agenda. My goodness, my life is so demanding.
Word of advice, if you’ve got loads of things to do, add “eat mac and cheese” to the list. It may make make your life more demanding, but also far more delicious.
Gluten Free (because it’s still january and I’m sticking to my agenda) Macaroni and Cheese
- 12 oz gluten free elbow macaroni
- 12 oz shredded cheese, of any variety you desire (I used 8 oz of cheddar and 4 oz of smoked cheddar)
- 2 1/2 cups milk (I only happened to have almond milk on hand so that’s what I used but whole milk would usually be the first I’d reach for)
- 2 tablespoons butter
- 2 tablespoons gluten free all purpose flour
- salt and pepper
- pinch of paprika
- Preheat the oven to 350 degrees and lightly oil a 9×13 inch casserole pan.
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the directions on the package. Drain and run under cold water to stop the cooking.
- Melt the butter in a medium saucepan over medium heat. Add the flour and cook a few minutes until the roux darkens, stirring constantly with a whisk.
- Slowly add the milk, whisking to ensure a smooth sauce. Then add the shredded cheese a couple of handfuls at a time, mixing for a smooth consistency.
- Add in salt, pepper, and a pinch of paprika to taste.
- Pour the mixture into the prepared pan and bake for 40-45 minutes. I cranked up the heat to broil for the last few minutes to get a golden brown top.
- Let cool 10 minutes or risk injuring yourself on molten cheese.
- Check “eat mac and cheese” off your list of things to do. Doesn’t productivity feel great?