Tuesday, October 21, 2008

Skillet Macaroni and Cheese

*not my picture

Skillet Macaroni and Cheese

1/4 cup butter
1 8oz box macaroni, gluten free
1 onion chopped
1 green bell pepper, chopped
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
2 cups water
1 chicken bouillon cube
1-2 tablespoons rice flour
1 13-ounce can evaporated milk
2 cups shredded extra-sharp cheddar cheese

Melt the butter in a large heavy skillet. Add the onion and pepper and seasonings and saute for a minute or two. Add the uncooked macaroni and saute for about 5 minutes, until the onion is translucent.

Add the water and bouillon cube. Cover and simmer for 10-15 minutes, until the macaroni is almost done. Add the rice flour and stir well. Stir in the evaporated milk and cheese. Simmer and stir until the cheese is melted, about 5 minutes. Serve hot.

This pasta is very rich and creamy, plus, simple as pie. You could easily add chicken to this for a hearty meal, or you could just serve it as a vegetarian dinner with a salad. I personally, love it as is.

My most favorite gluten free macaroni that I've found is the one pictured above, Ancient Harvest Quinoa Elbows. They retain their shape better than the rice pastas I've tried, plus I can find them at my local grocers, which is really what it's all about. Check often when you are simmering them in the water, you want your pasta to be a little undercooked before you add the milk and cheese.

I would've taken a picture of this recipe, but it's really good hot and we ate it. I blame the children. Trust me on this one, it is yummy, nothing like those boxes of mac n cheese with powdered sauce. Not that there's anything wrong with that. And leftovers will make you happy the next day, although they will not be quite as saucy.


By the way, for all you readers you are still reading:

You Rock! We will do our best to answer emails timely, post recipes consistently, and be overall better gluten free bloggers. Because you make us happy. Celiac disease is awesome, isn't it?


Shelly! said...

Woot! Woot!

Glad that you are back.

I have some recipes I need to send in.

And to answer your question: Yes!

Melony said...

Thanks for making us feel loved!
Please send us recipes. We love trying new things, especially new food things.

Dana Wax said...

I swear by quinoa elbows for my mac & cheese dishes too! It truly is the best for a cheddar cheese sauce. I've never made a stovetop version though, I always bake it...
This is probably because I don't have hungry kids. Just a hungry boyfriend who gives me a sad face when I tell him to wait :)

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