www.monthlymealplanner.com
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| An old favorite at my house (at least with the adults LOL) from glutenfree.com I tweaked the recipe to also make it dairy/casen free | |||||
| Ingredients: | |||||
| 2 TBSP | Smart Balance Light butter | ||||
| 3 TBSP | Bob's Redmill all purpose GF flour mix | ||||
| 12 oz | GF elbow pasta (but you can use any kind you want) | ||||
| 2 cups | almond, rice or soy milk (don't use flavored) | ||||
| 1 1/2 cups | sharp chedder soy cheese, shredded | ||||
| Directions: | |||||
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Melt 2 tbs butter or margarine in a 2 quart sauce pan. add 3 tbs of glutenfree flour. Cook and stir with whisk for 1 to 2 minutes at med/high heat until blended and starting to bubble. Cook 3/4 bag of 16oz pasta in the meantime (follow directions on bag, penne or elbow pasta works the best)
Microwave 2 cups of milk for 1 minute. slowly add to heated flour mixture while stirring. bring to a boil and stir often. Sauce will thicken. Add 1 1/2 cups of grated cheese and continue to cook until sauce thickens. Prepare 8x8inch casserole dish greased with cooking spray or butter. Add 1/2 of sauce to dish. Add drained pasta and mix together. Add remaining sauce evenly. Lightly grate pepper on top for taste. Bake at 350 degrees for 30 minutes |
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