Macaroni and Cheese

Ingredients

• 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

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

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.