Wednesday, December 4, 2013

Family-Favorite Macaroni and Cheese by Shannon DiGiacomo


12 oz GF Pasta (I used Ancient Harvest Quinoa Pasta)
1/4cup butter 
1/4cup Bob's Red Mill AP Flour mix
1/2teaspoon salt
1/4teaspoon pepper
1/4teaspoon garlic powder
1 tbsp olive oil
1/4 cup chopped peppers
2cups milk
18 oz cheese (I used pepper jack & white cheddar)
2 tbsp toasted sesame seed
chipotle chili powder to taste


  • 1 Heat oven to 350ºF.
  • 2 Cook macaroni as directed on package.
  • 3 While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, garlic powder and olive oil. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
  • 4 Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole.  Top with sesame seeds and chipotle chili powder.   Bake uncovered 20 to 25 minutes or until bubbly.

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