Recipe by Miss Erin C.
This is a lighter version of mac and cheese. Found this in "A New Way To Cook" by Sally Schneider. It's really delicious.
Top Review by Tracy K
I have the same cookbook, and this recipe is truly amazing. So much lighter than regular mac & cheese, yet you would NEVER know the difference. I did not have rice flour, so I used regular flour and it worked just fine. I also used gruyere cheese in place of the dry aged jack cheese, and added a tsp of dry mustard to give it an extra flavor boost. Thanks for posting the recipe, Erin!!
- 1⁄2 teaspoon unsalted butter
- 2 tablespoons rice flour
- 2 1⁄2 cups whole milk
- 1⁄4 teaspoon salt
- 1 small shallot, peeled and left whole
- 1 small bay leaf
- fresh ground white pepper
- 8 ounces macaroni
- 3 ounces sharp cheddar cheese or 3 ounces monterey jack cheese, shredded
- 1 teaspoon sweet Hungarian paprika
- 3 1⁄2 ounces aged gouda cheese or 3 1⁄2 ounces monterey jack cheese, grated
- coarse salt
- fresh ground black pepper
Directions See How It's Made
- Preheat the oven to 450°F.
- Lightly grease a 2-quart ovenproof dish with the butter and set aside.
- To make the rice cream, rinse a small saucepan with cold water.
- Add the rice flour.
- With a whisk, gradually beat in enough milk to make a thick paste, then continue whisking in the remaining milk until well blended.
- Add the salt, shallot, bay leaf and white pepper to taste.
- Bring to a boil over very low heat, whisking occasionally.
- Simmer 10 minutes or until the mixture has the consistency of thick cream, strain through a fine sieve into a bowl and set aside.
- Bring a large pot of water to a boil and salt well.
- Add the macaroni and cook until almost tender but still quite firm to the bite.
- Drain well and return to the pot.
- Stir in the rice cream, Cheddar cheese, paprika and all but 2 Tbsp of the dry jack cheese, add salt and pepper to taste.
- Pour the macaroni into the casserole.
- Sprinkle the top with the remaining jack cheese.
- Bake for 15 minutes or until the top is golden brown.