Wheat-Free/Gluten-Free Baked Macaroni and Cheese

David Ceraso

Wheat-Free/Gluten-Free Baked Macaroni and Cheese
"This is pretty gosh darn cheesy."
- David Ceraso
This recipe serves as a great alternative for those who have wheat and gluten allergies. The recipe is a simple baked mac and cheese, with great flavor and taste. The recipe requires extra cheese for that extra stringy and colorful presentation.

Ingredients:

Preparation:

  1. In a pot of boiling water, cook macaroni according to package directions.
  2. While the macaroni is cooking, in a separate pot, melt the butter.
  3. Whisk in the rice flour and milk and keep at a constant stir.
  4. Add to sauce pan 2 cups of shredded cheddar cheese and stir until creamy and free of lumps.
  5. Add 5 to 7 cracks of fresh ground black pepper.
  6. Prepare an oven pan by lightly buttering.
  7. Drain macaroni and spread throughout oven pan.
  8. Coat the macaroni with contents of the saucepan mixture.
  9. Sprinkle final 2 cups of shredded cheddar cheese on top.
  10. Add a few dashes of paprika on top of the layer of cheese
  11. Top with a thin layer of gluten-free breadcrumbs.
  12. Bake 20 minutes at 350 degrees or until the top is golden brown.

Serves 5-6.