![]() Salt & pepper: Nothing wrong with a little S&P.ĭried mustard: This just gives the macaroni and cheese a deeper flavor. Grate it yourself for the best results! I use mostly Cheddar and a little Monterey Jack, both from Cabot. Milk: I use Lactaid milk for this recipe, but regular milk works too.Ĭheese: We're using fresh cheese in this recipe. I've used it to make everything from fresh croissants, bagels, empanadas, muffins, cookies, and more. Gluten-Free Flour: For thickening the roux, I use Cup4Cup, my #1 recommended gluten-free flour blend. You can also make your own using gluten-free sandwich bread (Details for how to do this in the recipe card below). Gluten-Free Breadcrumbs: For breadcrumbs, I prefer Aleia's! They are my go-to brand for breadcrumbs like in these meatballs or this meatloaf recipe. Or, if you don't want to use elbows, use whatever shape you like. I've also had success with Banza, Jovial, and Ronzoni when making baked pasta dishes. Gluten-Free Pasta: You can use any type of gluten-free elbow macaroni for this pasta, but I prefer Barilla as I think it's sturdier and holds up well in the oven. ![]()
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