Love this Gluten-Free Mac and Cheese
Some days are all about comfort foods. And for me, there is nothing better than sitting down to a hot, cheesy, homemade bowl of macaroni and cheese. It’s one of those foods that bring a flood of happy, cozy memories. July 14th is national Mac & Cheese day. So, get out to the market, crank up the air conditioner and let’s get cooking.
I try to add something different each time. Spices, Meat, different choices of cheese. Get creative and make it your own. Guaranteed to be a crowd-pleaser.
- 1 Pound veggie-based macaroni noodles
- 2 12 ounce cans of evaporated milk
- ½ pound of sharp white cheddar, grated
- ½ pound of sharp yellow cheddar, grated
- Salt and pepper to taste
- 1 cup of bread crumbs toasted
- ½ cup of asiago cheese grated
Preheat your oven to 350 degrees. Grease a 9 x 17-inch pan
Cook your pasta, drain, and set aside
While your pasta is cooking, toast a couple of slices of whole wheat bread. Once It’s cooled, break it up into smallish pieces and mix in the asiago cheese. Set aside.
In a medium saucepan, heat the evaporated milk until just before boiling. Remove it from heat and mix in your sharp cheddar cheeses. Keep stirring until it has completely melted. Stir in salt and pepper.
Put your noodles in your 9 x 17 pan. Pour your cheese sauce over the noodles. Mix well. Sprinkle the bread crumb mixture on top.
Bake for 25 to 30 minutes.