Macaroni and Cheese

macaroni and cheeseWe had macaroni and cheese a lot as children. It was easy to make (I think I started to cook it when I was 7 or 8) and it was cheap. On a good day – we got some cut up hot dog added to the pasta… and going into adulthood – I really disliked mac and cheese. Now I like it as a comfort food dinner – Full of real cheeses and milk. I do add a bit of heat and bacon to it as well and after a day of -5F weather, this really hit the spot.

1 quart whole milk
1 pound gluten free rotini
5 slices thick bacon, sliced and diced
1/2 onion, diced
3 tablespoons butter
1/2 cup rice flour
2 cups shredded cheddar cheese
2 cups shredded gruyere cheese
1 cup parmigiano cheese
olive oil
salt and pepper, to taste
2 teaspoons cayenne pepper

macandcheese2Place a bit of olive oil in a medium sized saucepan over medium heat, and add the diced bacon. Cook for about 10-12 minutes (it should be crispy) and remove from the pot and place on some paper towels. Leave the bacon grease in the pan. Add the onion and butter to the pot, and cook for 5 minutes. Add the flour and mix well. Slowly add the milk (1/4 cup at a time is good) and combine. Add a pinch of salt and bring to a slow boil stirring occasionally. Reduce heat and allow it to thicken.

In a large pot prepare the pasta, shaving off about a minute of the suggested time. It should be slightly firm in the center yet. Make sure to salt the water (1/2 teaspoon or so) to add flavor to the pasta. Drain the pasta and return it to it’s pot without any heat.

macandcheese4Add the cheeses to the sauce and combine well. Last, add the bacon, cayenne, and a bit of ground pepper. Add it to the pasta and stir together well.

Serves 4-6. Enjoy!

2 thoughts on “Macaroni and Cheese

  1. Sophie33 2014/01/01 / 6:35 am

    I made this tasty dish & it was just superb, my dear friend! Divine even! x

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