I’m not kidding when I tell you that this is the best macaroni and cheese I have ever had. (Wayne is still at work so we’ll see how he feels about it tonight!) This is my own recipe, and the “secret” is a new-to-me sweet red cheddar cheese from the world’s oldest surviving cheddar maker in England. I purchased it at my local Whole Foods for the first time last month and have been buying it every week since. You can use any hard cheese you like in place of it in case it’s not available near you, but if you can, do give this sweet and smooth cheese a try!
8 oz of macaroni pasta (I used Ancient Harvest Gluten-Free Elbows)
6 oz freshly grated (about three cups) Barber’s Farmhouse Sweet Red Grass Fed English cheddar cheese
2 tbsp butter
2 tbsp oat flour
2 cups whole milk (or unsweetened substitute)
Salt and pepper to taste
1 oz toasted bread crumbs (I used homemade gluten-free crumbs)
Boil the pasta until it is al dente and drain, then place in a baking dish.
In a skillet over medium heat make a roux with the butter and oat flour.
Slowly stir in the milk until well blended to make a sauce. Add half of the grated cheese and stir.
When blended pour over the macaroni.
Cover the macaroni with the remaining cheese and bake in a pre-heated 375 degree oven for about twenty minutes. Makes four servings of rich, smooth mac and cheese.
I’m going to serve this for dinner tonight. I’ll have Wayne report back in the comments with his review.
Update: Dinner! I sprinkled the mac and cheese with gluten-free breadcrumbs and served it with Brussels sprouts on the side.