Easy Weeknight Baked Macaroni And Cheese

I may be a Yankee born and bred, but I think there is a Southern cook in there trying to get out to serve up some homemade macaroni and cheese as often as possible.  As usual, I put together something even those of us with a gluten intolerance can enjoy, wear your eatin' pants folks, this is good!

 Ingredients:

• 3 cups uncooked gluten free elbow macaroni (I like to use white rice elbows)
• 1/2 cup (1 stick) of butter
• 1/4 cup and 2 tablespoons of white rice flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups milk
• 2 cups shredded Cheddar cheese
• 1/4 pound processed cheese food, or 8 slices of American cheese (check label to make sure there is no gluten)

Pre-heat over to 375*

Cook elbow pasta according to package directions, drain and pour into a greased baking dish (I use a ceramic 13"x 9" dish).  In a large non-stick saucepan, melt butter, and quickly stir in flour to make a roux, adding salt and pepper and stirring until thickened.  Slowly add milk and bring to a slow boil over medium heat, lowering heat a bit when it bubbles, stir until thickened.  Add cheeses, stir until melted and pour over cooked elbows in greased baking dish.  Stir well and bake for about 20 to 30 minutes or until golden on top. 

Recipe makes 6 good sized servings, or 8 smaller side servings. I double this recipe so we have leftovers for a couple days, and to tell you the truth, I think it tastes even better the next day.

Happy cooking, and don't forget those eatin' pants!

xoxo, Tanya