Macaroni & Cheese, Flourless Sauce

Total Time
50mins
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.

Ingredients Nutrition

Directions

  1. heat oven to 350.
  2. add macaroni to boiling water and cook for 7 minutes, drain and return to pot.
  3. meanwhile heat milk, vermouth and yogurt in a saucepan until just about to simmer, remove from heat.
  4. beat eggs in a bowl.
  5. add milk to eggs, slowly, stirring to temper.
  6. return to saucepan and cook on low heat until starting to thicken.
  7. stir in 12 oz of cheese stirring to melt.
  8. add to macaroni, mix well.
  9. spray a 2 quart baking dish or an au gratin dish with cooking spray, add macaroni.
  10. top with 1 cup cheese, bread crumbs and pieces of butter.
  11. bake 35 minutes until bubbling.
  12. you can stick it under the broiler for a few minutes if you like it browner.
Most Helpful

5 5

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!

5 5

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. :)