Home Made Macaroni and Cheese

Fall is upon us – and what’s better than a little bit of comfort food?

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What You’ll Need:

1 Pkg elbow noodles (rice, corn, or regular)
5 Tbsp butter or margarine, divided
2 Tbsp flour (rice flour, spelt flour, or regular)
3-4 Tbsp bread crumbs (gluten free or regular)
1 Tsp seasoning salt – season to taste
1 tsp garlic powder – season to taste
1 Tsp onion powder – season to taste
14 Oz. skim milk (or 1 can light coconut milk)
1 White onion, diced
3 cloves garlic, minced
3 Cups shredded cheddar cheese
1.5 Cups shredded parmesan cheese
Medium baking dishimage1

What you’ll do:

– Pre-heat oven to 350°
– In a large saucepan, cook your noodles – turn burner off when noodles are ‘al dente’ to avoid over cooking in the oven
– In a medium saucepan over medium-high heat, melt three table spoons of butter. Cook the onion, stirring for 5 minutes or until lightly browned
– Add the garlic and cook for one minute. Stir in the flour and cook, stirring constantly for three minutes or until lightly browned
– Stir in the milk and seasoning salt. Bring to a boil, stirring constantly
– Remove from heat and stir in the cheese until blended. Add pepper, seasoning salt, garlic and onion powders to taste. Pour into baking dish and blend with noodles
– In a small bowl, combine remaining butter with some more cheese and bread crumbs. Sprinkle over the casserole
– Bake for 30 minutes or until bubbling and lightly browned
– Enjoy!


Serves: 6

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