This is a recipe I got from my mother-in-law and I tweaked it to make it gluten-free. It's very yummy and definitely much better than the gluten-free macaroni and cheese you can buy in the store.
Macaroni and Cheese
Ingredients:
2 cups uncooked rice macaroni (we have used elbows or pasta shapes - both from Tinkyada)
1 serving of the Gluten-free condensed mushroom cream soup
1/2 cup milk
1 tsp. Gluten-free prepared yellow mustard
3 cups shredded cheddar cheese
salt & pepper to taste
Directions:
1. Cook macaroni to desired tenderness, drain.
2. Mix together: soup, milk, mustard, salt, and pepper
3. Pour soup mixture over macaroni and mix.
4. Stir in 2 cups of the shredded cheddar cheese.
5. Bake in a casserole dish (I use 11x7) at 425 degrees F until hot and bubbly.
6. Just before removing from oven, sprinkle the last cup of cheddar cheese on top and return to the oven just until melted.
Tuesday, March 4, 2008
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