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Easy Baked Gluten-Free Macaroni and Cheese
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Macaroni and cheese is one of the true comfort foods, beloved by kids and adults from sea to sea. There are dozens of kinds you can make from s box, but homemade macaroni and cheese is a true delight.
This recipe requires no boiling, and delivers a delicious, creamy macaroni and cheese that will please even your pickiest eaters.
1 pound uncooked gluten-free macaroni (use Schar penne)
3 cups (2 cans) evaporated milk
2 cups water
2 tablespoons butter, melted
⅓ pound shredded American cheese
⅓ pound shredded cheddar cheese
⅓ pound shredded Monterey Jack cheese
2 teaspoons gluten-free mustard
1 teaspoon salt
½ teaspoon ground white pepper
Heat the oven to 350 degrees F (175 degrees C).
In a large shallow baking dish, toss
Mix uncooked macaroni and melted butter together, making sure the macaroni and the inside of the dish are both thoroughly coated. Add cheese, and stir until evenly mixed.
In a medium bowl, mix the evaporated milk, water, eggs, mustard powder, salt, and white pepper.
Pour over the macaroni, and bake uncovered for 45 minutes, or until it is firm in the middle.
Remove from the oven, and let cool for 5-10 minutes before serving.
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