My cousin has a son diagnosed with Celiacs disease. Another link in the genetic make up of this disease. I'm adding a recipe that I use frequently for my benefit. Hopefully some of you out there can use it as well.
16 oz bag of Tinkyada brand brown rice macaroni (Tinkyada is the best brand, but others may work)
6 tbsp olive oil (or melted butter)
5 tbsp sweet rice flour
3 cups milk (skim works well)
5 cups shredded cheddar cheese
1 tsp salt
1 tsp pepper
1 tsp dry mustard (optional)
1 tbsp worcestershire sauce (optional)
Cook macaroni according to package directions. Drain and rinse to make sure macaroni doesn't stick together. Place in greased 3 quart casserole dish. In sauce pan, heat olive oil and stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Stir in cheese and seasonings. Cook and stir until cheese is just melted. Pour over macaroni; mix well. Bake at 375 uncovered for 30 minutes.
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