Mac cheese

Ingredients Edit

  • 2 x 15-ounce cans of diced mexican tomatoes
  • 2 tablespoons butter or margarine
  • 2 tablespoons of gluten-free flour mixture
  • 2 cups of milk
  • 1½ cup shredded cheddar cheese (6 ounces)
  • 1 teaspoon of salt
  • ¼ teaspoon of pepper
  • 8 ounces of gluten-free macaroni
  • 2 cups of cooked ham cut into cubes (optional)

Directions Edit

  1. In medium saucepan, melt butter or margarine on low heat.
  2. Stir in flour until it forms a paste.
  3. Bring to medium-high heat.
  4. Add cheese.
  5. Stir constantly until melted.
  6. Cook 8 ounces of gluten free macaroni until just done.
  7. Do not overcook as the noodles will receive further cooking in the oven.
  8. Place cooked macaroni into greased 2-quart casserole dish.
  9. Add ham.
  10. Pour over cheese sauce.
  11. Stir all together gently.
  12. Bake in 350°F oven for 30 minutes.

Note Edit

If you would like to freeze your macaroni and cheese for later cooking, mix cheese sauce and pasta together in a freezer safe container. Freeze. When ready to cook, thaw macaroni and cheese thoroughly. Then bake as directed.

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