There may be recipes abounding that produce good tasting GF mac and cheese. Tonight I ventured in to the realm of homemade for this creamy delight, doing one batch of sauce that worked for 16 oz of regular macaroni noodles and a guestimate of 8-10 oz of GF pasta. Sadly, the GF pasta has been in a qt sized canning jar for a long time so I don't know what kind it was...but it cooked up great in 9 mins and I rinsed it with cool water for a perfect result. Normally I'm not a fan of GF products, but this turned out really well.
Start by sauteing some diced red onion in a little oil, preferably in a cast iron skillet, until translucent or even a little brown. Just use as much as you'd like...I'd say 1/2 an onion at least.
Sauce:
Melt about 4-5 TBSP of butter in a saucepan
Stir in 1/3 c. potato starch and tapioca starch (I just did some of each to total 1/3 c)
Whisk until totally smooth over medium/low heat
Add 1 c. chicken broth (mine was homemade juices from a chicken so thicker than regular broth and I just estimated the amount but am sure it was close to 1 c.). This will thicken very quickly, have your milk ready to pour in.
Add 2 c. whole milk and keep stirring. If too thick, add another 4 oz of milk slowly. Keep this mixture over medium heat (just make sure it's not sticking to the bottom of the pan, might need to lower temp).
Cut 1 and a half blocks of cheddar cheese (12 oz) in to cubes that will melt easily. Dump in to sauce and stir until melted. Keep heat up enough so that this is pretty fast. (we like sharp cheddar, these are 8 0z blocks--you could do 1 lb or 1 1/2 lbs of cheddar)
Add 1/2 c. grated Parmesan cheese, 1/4 c. shredded Parmesan cheese.
Stir sauteed onions and all pan drippings in to the sauce.
Add fresh ground pepper, a little squirt of prepared mustard (kind in the fridge), garlic powder. Stir well. If needs more cheese, add in some slices of whatever you have. I added in mozzarella, provolone and pre shredded cheddar, probably to total another 1/2 cup of cheese. I'd say in all you want to shoot for 1.5 lbs of cheese but taste as you go. If it's flat, add a little salt.
This made a ton of sauce and everyone loved it, quite a surprise since we've been 'off' homemade mac and cheese for a long time.
Start by sauteing some diced red onion in a little oil, preferably in a cast iron skillet, until translucent or even a little brown. Just use as much as you'd like...I'd say 1/2 an onion at least.
Sauce:
Melt about 4-5 TBSP of butter in a saucepan
Stir in 1/3 c. potato starch and tapioca starch (I just did some of each to total 1/3 c)
Whisk until totally smooth over medium/low heat
Add 1 c. chicken broth (mine was homemade juices from a chicken so thicker than regular broth and I just estimated the amount but am sure it was close to 1 c.). This will thicken very quickly, have your milk ready to pour in.
Add 2 c. whole milk and keep stirring. If too thick, add another 4 oz of milk slowly. Keep this mixture over medium heat (just make sure it's not sticking to the bottom of the pan, might need to lower temp).
Cut 1 and a half blocks of cheddar cheese (12 oz) in to cubes that will melt easily. Dump in to sauce and stir until melted. Keep heat up enough so that this is pretty fast. (we like sharp cheddar, these are 8 0z blocks--you could do 1 lb or 1 1/2 lbs of cheddar)
Add 1/2 c. grated Parmesan cheese, 1/4 c. shredded Parmesan cheese.
Stir sauteed onions and all pan drippings in to the sauce.
Add fresh ground pepper, a little squirt of prepared mustard (kind in the fridge), garlic powder. Stir well. If needs more cheese, add in some slices of whatever you have. I added in mozzarella, provolone and pre shredded cheddar, probably to total another 1/2 cup of cheese. I'd say in all you want to shoot for 1.5 lbs of cheese but taste as you go. If it's flat, add a little salt.
This made a ton of sauce and everyone loved it, quite a surprise since we've been 'off' homemade mac and cheese for a long time.
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