Everyone loves some good old fashion Mac & Cheese even though it’s not the healthiest or lightest of meals. This Sweat The Style approved dish is made from scratch and has substituted all the gluten ingredients with alternatives. There is nothing wrong with splurging on delicious and heavy food once in a while as long as it’s made from organic whole ingredients and made from scratch, so you know exactly what’s in there. We only live once so let’s enjoy good food in the best way possible.
¼ C Shredded Light Mozzarella Cheese
¼ C Shredded Light Cheddar Cheese
¼ C Grated Pecorino or Grana Padano Cheese
1/4 C Rice Flour or Gluten Free Flour
3 C Organic Skim Milk or Reduced Fat
3 T Unsalted Butter
3 C Cooked Gluten Free Macaroni Pasta
1 C Rice Cake Crumbs or Toasted Gluten Free Breadcrumbs
1 T Extra Virgin Olive Oil
Salt and Pepper
Preheat oven to 400°F
In a medium stock pot melt the butter over medium heat and whisk in the flour; continue to whisk the roux until there is a nutty scent. Gradually add the milk and continue to whisk. Bring the sauce to a low boil and continue to whisk until thickened. Turn off the heat and add the cheese, stir in the cooked macaroni. Season with salt and pepper to taste.
In a small mixing bowl, add the breadcrumbs and coat with Extra Virgin Olive Oil. Add the Mac & Cheese mixture into a baking dish and cover with breadcrumbs.
Bake in the oven for about 20-25 minutes or until crumbs are toasty and the center of the dish is bubbly and hot.
Recipe x Catty Boom Batty
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