Mac and Cheese Casserole (New Recipe)

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My little sister, who will in fact be the worlds next great chef, gave us this recipe she tried in school. It’s very cheesy and incredibly good! I used more cheese at the bottom and instead of muffin cups I used a casserole dish. Hope you enjoy it as much as we did!

1 cup uncooked gf elbow macaroni
3 cups of rice crispies (make sure the box says gluten free) , finely crushed
2 1/2- 3 cups of shredded cheddar cheese
5 tbsp unsalted butter, melted, divided
1/2 cup frozen peas (optional)
1 can flaked tuna (optional)
1 tbsp gf flour blend (Robin Hood’s gluten free flour mix worked well)
1 cup warmed milk
1 egg yolk slightly beaten
1/4 tsp salt
1 egg white beaten untill stiff and but not dry

1. Cook and drain macaroni as directed on package

2. Move oven rack to lower third of oven. Heat oven to 350 degrees. Lightly greese 12 regular-size muffin cups or casserole dish

3. In a medium bowl, mix crushed cereal, 1- 2 cups of cheese and 4 tbsp of the melted butter. Divide mixture among muffin cups; press firmly in bottom and up sides of cups with a spoon

4. In a sauce pan stir together the remaining 1 tbsp melted butter and flour blend with whisk; cook over medium heat for 1 min. Gradually stir in warmed milk with whisk; cook and stir for 5 mins or until thickened.

5. Remove from heat; stir in 1 cup of the cheese until melted. stir in cooked macaroni, egg yolk and salt, fold in beaten egg white. Spoon in about 1/4 mixture into each crust-lined cup, top with remaining 1/2 cup of cheese

6. Bake for about 20 min or until golden and puffed let it cool for 5 min, remove from pan and serve warm

ENJOY!!!!!

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Gluten Free Scones (repost)

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Ashley was having a tea party with the ladies of the family yesterday and I had made scones for them. I figured we would have most of them coming back because they were gluten free but they actually loved them! This is the original (gluten free biscuits)post however I made them a little differently this time.

3 1/2 C gluten free flour mix (use Bulk barn flour)
1/2 C sugar
2 1/2 tsp of xanthan (this is a must)
4 tsp baking powder
1 tsp salt
1 C melted the butter
4 eggs
2/3 C cold buttermilk or almond milk

Dry in one bowl. Wet in another then mix them. Put them in the fridge for an hour or over night. Preheat oven to 400 degrees.Use a 1/4 cup to scoop onto a greased cookie sheet. Bake for 12 mins

Tips: Melt the butter but make sure you don’t add the eggs till the butter cools or you’ll cook them! I added more sugar because they were being served with tea

Hope you enjoy them!