Continue whisking until mixture thickens enough to coat. Turn the broiler on to high and brown until the top is nicely browned, 2-3 minutes. Add drained macaroni to mixture and mix well. Once the milk in the pan is hot (but not simmering), whisk in the milk-flour mixture. Add the cheese sauce to onion mixture along with cayenne & cream. Combine gluten-free flour with remaining ½ cup of milk in a small bowl, whisking thoroughly to get rid of any flour lumps. Sauce or Seasonings: Some faves include Old Bay, crushed red peppers, spicy salsa or better yet….Sriracha! I’m a sucker for adding a little heat anywhere I can. To make cheese sauce, add 1 cup of milk to pasta pan and warm over medium heat.Add flour, salt and pepper cook and beat with whisk 1 to 2 minutes or until thickened. Veggies: I’m obsessed with adding baby peas to my dish but chopped broccoli or even spinach would be delish. Meanwhile, in 4-quart saucepan, melt 2 tablespoons of the butter over medium heat.Proteins: veggie dogs or vegan sausage links are my fav but feel free to experiment. Serve as is or feel free to stir in any of your desired mix-ins, such as: And since the sauce is naturally gluten-free, why ruin a good thing? I used Banza pasta which is made from chickpeas so I get 2x the protein, 4x the fiber and the confidence knowing that it’s produced in a dedicated gluten-free, wheat-free, soy-free, egg-free, and nut-free facility. Speaking of pasta, now is the time to add your favorite cooked pasta to our sauce! Use whatever shape you like but I love using shells! There’s just something about how all that cheesy goodness fills the cavity of each shell, making every bite more magical.
0 Comments
Leave a Reply. |