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gluten-free Stuffing & Mac & Cheese

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I need a great recipe for stuffing and one for macaroni & cheese. I normally just melt velveeta but I want to make it a little special for Thanksgiving. My 3 year old won't eat turkey so I am trying to make as many sides as she can/will eat. My neice has celiac as well and they are both picky. Thanks!!

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There may be some recipes in the Baking/Recipe Thread, but I have heard a lot of people here cook gluten free shells and add Kraft Macaroni Cheese Sauce. The Cheese Sauce is gluten free and they toss the Kraft noodles.

Check the label just in case anything has changed.

I think I might try this one from Rachelle:

http://www.glutenfreeforum.com/index.php?showtopic=52632

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I use a regular stuffing recipe and a loaf of EnerG light rice bread. Here it's cheaper than the other EnerG breads. I don't care for them to eat as is, but they make great stuffing and breadcrumbs.

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Here's my recipe for mac and cheese, my dd actually asked for it this morning for dinner tonight-whenever I ask her what she'd like for dinner, she asks me to make my "famous homemade macaroni and cheese" :P

To preface, I'm not much of a measurer, I also try different cheeses-I usually just dump stuff in until it's the consistancy and flavor I want....

I use the oven directions and I put sliced tomatoes on the top--add in as much cheese as you like, I don't really measure it--I taste it until it's as sharp as I like it (pretty sharp) and as creamy as I like.

8 ounces dried elbow macaroni or desired-shape gluten-free pasta (2 cups)

2 tablespoons butter or margarine

1/4-1/2c diced onions

2 tablespoons white rice flour

1/8 teaspoon ground black pepper

1-1/2 cups fat-free milk

1/2-1c shredded mexican cheese blend

1c (or more if you like) shredded extra sharp special reserve Tillamook cheese-the one in the black pkg (or the sharpest stuff you can find)

Directions

1. Cook macaroni according to package directions; drain. Meanwhile, for cheese sauce, in a large saucepan, melt butter over medium heat, saute onions until translucent. Stir in flour and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add cheese, stirring until melted. Stir macaroni into cheese sauce in saucepan, stirring to coat. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Let stand for 10 minutes before serving. Makes 4 servings.

2. Oven Macaroni and Cheese: Preheat oven to 350 degrees F. Prepare as above, except increase milk to 2 cups. Transfer mixture to a 2-quart casserole. Bake, uncovered, for 25 to 30 minutes or until bubbly and heated through. Let stand for 10 minutes before serving.

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I highly recommend this one

:)

Bronco's Sausage and Mac N Cheese

9 tablespoons unsalted butter

1/2 pound Tinkyada elbow macaroni

1 pound Jimmy Dean Hot N spicy pork sausage

1 cup chopped yellow onions

1/2 cup chopped green bell peppers

4 teaspoons minced garlic

1/2 teaspoon anise seeds

1/2 cup Bob's Red Mill all-purpose gluten-free flour

3 cups whole milk

1 teaspoon salt

1/2 teaspoon ground black pepper

1/8 teaspoon cayenne

1/2 teaspoon Paprika

2 cups grated sharp cheddar cheese (8 ounces)

1 Cup Shredded Pepper Jack Cheese

1/2 cup gluten free bread crumbs or crumbled cheetos

Preheat the oven to 350 degrees F.

Butter a large casserole dish with 1 tablespoon of the butter and set aside.

Bring 2 quarts of water to a boil. Add the macaroni and cook until al dente, about 2-4 minutes before TInkyada says its done. Drain in a colander and rinse under cold running water.

In a large skillet over medium-high heat, cook the sausage, stirring, until browned. Drainn grease on paper towel. Pour off all but 1-2 tablespoons of fat from the pan. Add the onions, bell peppers, paprika, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and anise seeds, and cook, stirring, for 1 minute. Remove from the heat.

Melt the remaining stick of butter in a large, heavy saucepan over medium heat. Add the gluten-free flour, and stirring constantly with a wooden spoon, cook over medium heat until thick, 3 to 4 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 4 to 5 minutes. Remove from the heat. Add the salt, pepper, cayenne, and 2 cups of the cheese, and stir well. Add the noodles, cooked sausage and vegetables, and stir well to combine. Pour into the prepared baking dish.

In a mixing bowl, combine the remaining 1 cup of cheese with the gluten-free breadcrumbs or cumbled cheetos. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.

Remove from the oven and let rest for 5 minutes before serving.

YUMMY!!!!

:)

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