A big family meal isn’t complete without some of the favorite sides and fixings. In our family, pretty much everyone loves mac and cheese. This is an extremely easy recipe to make is sure to be one your family will love. It makes enough for a small army, so it’s perfect for your holiday meal coming up!
Ingredients:
- 16 oz Corn Pasta, I went with Shells!
- 1/2 cup unsalted Butter
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 cup White Rice Flour
- 3 1/2 cup Milk
- 1/4 cup Chicken Broth
- 1/2 lb Velveeta cheese, cubed
- 1/2 lb White cheddar cheese, Chopped
Topping:
- 1/2 cup Ian’s Gluten Free Italian bread crumbs
- 2 Tbsp Butter, melted
- 1/4 cup Parmesan cheese
Directions:
- Preheat your oven to 350. Prepare and grease a 9 x 13 inch casserole dish and set aside.
- Cook your pasta following the directions on their packaging. Adjust your time to 3 minutes less than instructed. Drain and set your noodles aside.
- In a medium sauce pan, melt your butter with salt and pepper. Add in your white rice flour and stir until integrated. Add in your milk and broth and bring to a boil while whisking continuously.
- Add in both cheeses and continue to whisk until they are melted and fully integrated.
- Place your cooked pasta in your casserole dish and our the sauce over the top. Use a spoon to mix it into your noodles.
- In a small bowl melt your butter, add in your bread crumbs and Parmesan cheese until it resembles a crumbly mixture. Spread it over the top of the dish.
- Bake for 30 minutes uncovered.
[amd-yrecipe-recipe:160]
