1 T olive oil
2 T butter
3 T flour
1 1/2 cup milk
3 – 4 handfuls of shredded cheddar cheese (or mix your own favorite cheeses into the dish)
1/2 – 1 bag of shelled noodles
1/2 tsp nutmeg
salt and pepper to taste
1. Bring salted water to a boil
2. Add shelled noodles to the boiling water
3. Cook noodles about 6-8 minutes or until al dente
4. In a different sauce pan on medium heat add olive oil and butter, allow it to melt and combine
5. Add flour to melted butter mixture and whisk together to form a rue
6. Slowing add milk while whisking to make a thick sauce. Once the sauce is thickened (or coats the back of a spoon) start adding cheese one handful at a time.
7. Stir in nutmeg, salt and pepper to taste
8. Thoroughly mix noodles into cheese sauce and serve
My husband (B) has Celiac Disease (diagnosed last summer- boo). I was wondering if you any have suggestions for a good G-Free Pasta to use for your mac and cheese? I have found a great G-Free Flour mix that works great as a thickener. G free pastas are hard to find for certain recipes. I have found Barilla has a great gluten free spaghetti pasta that tastes great for my regular spaghetti and greek styles, but I want a different type of pasta for this recipe of yours!
There are a couple gluten free pasta options.
1. I prefer Barilla (brand) with corn and rice. I feel like when you boil the corn and rice made pasta it holds up like traditional pasta. The biggest factor is not overcooking the gluten free noodles.
2. Bionature (brand) has some good options that are made with rice, potato, and soy. If the Barilla brand isn’t available then I would try this.
1. Bob’s RedMill is a great gluten free brand. I’ve used their all purpose baking flour and rice flour
2. King Arthur Flour is another great gluten free brand. Again their multipurpose flour and rice flour seems to do the trick!
My final words of advice…if your grocery store doesn’t sell these items use and order gluten free items from there