Mac-N-Cheese...it's the cheesiest!

Gluten Free Macaroni and Cheese

· 2 cups GF macaroni (elbow works best)

· 3 T butter

· 2 T GF flour

· ½ t salt

· Dash of pepper

· 2 cups milk

· ¼ cup finely chopped onion (optional)

· 8 ounces sharp cheddar cheese cubed (makes 2 cups cubed)

Preheat the oven to 350 degrees F and butter a 1 ½ quart casserole.

Cook GF macaroni in salted water according to package directions.

In a saucepan, melt 3 T butter. On medium heat, blend in 2 T GF flour, salt and pepper.

Stirring constantly, slowly add 2 cups milk (I have noticed that GF flour seems to blend better at a higher temperature, so I add the flour and milk at a temperature that is a little higher than I’d use for traditional wheat flour).

Cook and stir until thick and bubbly.

Add the onions (optional) and cubed cheddar cheese. Stir until melted.

Mix with the cooked macaroni and turn into the casserole dish.

Bake at 350 degrees F for 35 to 40 minutes (my family likes it extra crunchy).