After eating leftover meatloaf sandwiches today, my belly craved even more comfort food. I think the baby is trying to have a growth spurt! I decided to make homemade macaroni and cheese for dinner with a side salad. My toddler loves mac-n-cheese, so he went to bed happy as well.
MACARONI AND CHEESE
2 cups uncooked GF elbows
8 oz. block mild cheddar, cut into cubes
1/4 cup diced onion
1/4 cup butter
2 cups milk
1/4 cup rice flour
1/2 teaspoon dried mustard
salt and pepper
breadcrumbs and parmesan for topping
Preheat oven to 350 degrees. Grease your casserole dish. Cook the gf elbows- taking care not to overcook the pasta. To prepare the cheese sauce, heat the butter on the stove and cook the diced onion until translucent. Add the rice flour, the dried mustard, and the salt and pepper; stir until bubbly and smooth. Gradually stir in the milk and add the cheese cubes. Whisk until the cheese melts and the sauce thickens. Combine the cheese sauce and the cooked elbows in the casserole dish. Top with gf breadcrumbs and parmesan cheese. Cook for 25-30 minutes until bubbly.