GlutenFree

Baked Macaroni and Cheese
 
Ingredients:
  • 1 12 oz. Tinkyada Penne Pasta
  • ½ cup (1 stick) butter plus 2 tablespoons softened butter for greasing dish
  • 8 ounces of New York Mild Cheddar Cheese, cut into small cubes
  • 8 ounce package of finely shredded cheddar cheese
  • 2 tablespoons fresh shredded Parmesan Cheese
  • 6 Tablespoons Shredded cheddar Jack Cheese Mix
  • 5 Tablespoons Beth’s Gluten Free Flour
  • 1 teaspoon salt1/4 teaspoon finely ground white pepper
  • 2 ½ - 3 cups milk
  • 1 large fresh tomato, sliced in thick cuts (optional)
 
Preheat oven to 400 degrees
Generously grease a two quart casserole dish with softened butter
 
Put a large pot of water on the stove to boil; add one tablespoon of salt as it comes to a boil.
Add dry pasta gently. Boil for seven minutes stirring frequently (Cook el Dante”).
 
While the pasta is boiling whisk flour, salt and white pepper in a bowl.
Melt butter in a medium sized saucepan – Careful not to burn!
Whisk in flour mixture.
Slowly add milk and whisk constantly until the sauce becomes a thickened.
 If sauce becomes too thick add a bit more milk and whisk. Sauce should be a nice thick consistency but still able to be stirred and poured easily.
 
Drain pasta in a colander and quickly return to cooking pot while still hot.
Add cubed cheese and stir to mix with a wooden spoon.
Add most of the milk mixture, reserving a cup or so in the pan.
Stir the pasta and cheese sauce mixture adding 4 Tablespoons of the shredded cheddar jack and shredded parmesan cheese. Mix and pour/spoon into buttered casserole dish.
 
Add ¾ cup shredded cheddar and 2 tablespoons shredded cheddar jack and mix into the reserved rue. Heat and stir until cheese is melted.Pour sauce over the top of the casserole spreading to coveri the top.
Arrange sliced tomatoes on top of the casserole. Cover with casserole lid.
Place in oven and cook for 30 minutes until bubbly.
Remove lid carefully and continue cooking 10 -15 minutes until browned on edges.
Remove from oven.
 
**Can be made a day ahead and stored in the fridge. Reheat to serve.
 
***Place a cookie sheet on the bottom rack of the oven to catch the inevitable “bubble overs” Enjoy!
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