Sorry I have not posted a recipe in a long time. I have several to share, but traveling last week and catching up this week . . .
As the Week End Chef pointed out, I had not been to the grocery store in two weeks!! (Of course, he went twice for fresh fruit and veggies but I have literally been on vacation)
After a few brief days of sunshine (at least our version of sunshine which is different from the rest of the US – with the sun so low on the horizon this time of year, those accustomed to Midwest sun might think this merely a haze), it is back to the rain this morning.
It has been a really long gray winter. We knew it was bad, but when we were flying to New York and popped up through the cloud layer that covers Seattle like a down comforter this time of year, both my daughter and I had to squint.
The sun was so bright!!
As if someone had turned the lights up several notches.
(It is my theory that the reason Seattleites exercise and drink so much coffee is to keep them stimulated during these gray months).
While spring will hopefully come someday soon, we are still eating what is generally considered gray haze comfort food.
There is nothing like homemade macaroni and cheese. This is my Mom’s recipe (thanks Mom).
Gluten Free Macaroni and Cheese
· 2 cups GF macaroni (elbow works best)
· 3 T butter
· 2 T GF flour
· ½ t salt
· Dash of pepper
· 2 cups milk
· ¼ cup finely chopped onion (optional)
· 8 ounces sharp cheddar cheese cubed (makes 2 cups cubed)
Preheat the oven to 350 degrees F and butter a 1 ½ quart casserole.
Cook GF macaroni in salted water according to package directions.
In a saucepan, melt 3 T butter. On medium heat, blend in 2 T GF flour, salt and pepper.
Stirring constantly, slowly add 2 cups milk (I have noticed that GF flour seems to blend better at a higher temperature, so I add the flour and milk at a temperature that is a little higher than I’d use for traditional wheat flour).
Cook and stir until thick and bubbly.
Add the onions (optional) and cubed cheddar cheese. Stir until melted.
Mix with the cooked macaroni and turn into the casserole dish.
Bake at 350 degrees F for 35 to 40 minutes (my family likes it extra crunchy).
Serve with Beeler’s ham and Caesar salad.
Okay, obviously not casein free. The Gluten Free Goddess has a Cheesy Uncheese recipe that I have yet to try.
All of my recipes are indexed at GlutenFreeMom.com.
