I may be a Yankee born and bred, but I think there is a Southern cook in there trying to get out to serve up some homemade macaroni and cheese as often as possible. As usual, I put together something even those of us with a gluten intolerance can enjoy, wear your eatin’ pants folks, this is good!
- 3 cups uncooked gluten free elbow macaroni (I like to use white rice elbows)
- 1/2 cup (1 stick) of butter
1/4 cup and 2 tablespoons of white rice flour
1 teaspoon salt
1/2 teaspoon pepper
3 cups milk
2 cups shredded Cheddar cheese
1/4 pound processed cheese food, or 8 slices of American cheese (check label to make sure there is no gluten)
Recipe makes 6 good sized servings, or 8 smaller side servings. I double this recipe so we have leftovers for a couple days, and to tell you the truth, I think it tastes even better the next day.