Prep 15 mins
Cook 35 mins
i was looking for the ultimate mac n cheese recipe and found this old one i had forgotten about. even picky dd4 had 2 servings. it's wonderful.obviously this is not gluten free, since it uses macaroni, but there is no added flour in the cheese sauce.
- heat oven to 350.
- add macaroni to boiling water and cook for 7 minutes, drain and return to pot.
- meanwhile heat milk, vermouth and yogurt in a saucepan until just about to simmer, remove from heat.
- beat eggs in a bowl.
- add milk to eggs, slowly, stirring to temper.
- return to saucepan and cook on low heat until starting to thicken.
- stir in 12 oz of cheese stirring to melt.
- add to macaroni, mix well.
- spray a 2 quart baking dish or an au gratin dish with cooking spray, add macaroni.
- top with 1 cup cheese, bread crumbs and pieces of butter.
- bake 35 minutes until bubbling.
- you can stick it under the broiler for a few minutes if you like it browner.
I used the cream cheese version for my daughter's baby shower. Since I have family who are gluten intolerate, I used rice macoroni instead of the traditional wheat. For the topping, I used only the shredded cheese and skipped the bread crumbs. It was a huge hit! My family loved being able to eat a long time favorite again!
Delicious! My ds made this for supper tonight, skipping the vermouth and addding 1/2 cup milk instead. We also used the yogurt option. Thanks for sharing!
to Chef #204016: I think the recipe can stay, as it specifically states in the description that the macaroni isn't GF, but the sauce is. For GF newbies, Tinkyada makes a spectacular pasta, and can be found at many groceries/health food stores. One of the better GF pasta makers. Also, quinoa pastas are a truly great and flavorful substitute. As for the breadcrumbs? Glutino makes a decent breadcrumb, or (if it can be tolerated) Kellogg's makes Corn Flake Crumbs that are fantastic and really easy to find. When I started a gluten-free diet, I tried so much stuff that tasted like and had the consistency of wet cardboard, that once I finally found really good brands of gluten-free foods I became a lifetime devotee of those brands. I certainly do not feel like I'm missing out on anything these days. :)