Light flavored olive oil
1/2 pound gluten-free quinoa elbows
2 cups of 1% milk
4 tablespoons (1/2 stick) unsalted butter, divided
1/4 cup All Purpose GF Flour Blend
6 ounces Gruyere, grated (2 cups)
4 ounces extra-sharp Cheddar, grated (1 cups)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/3 pound fresh tomatoes (2 small)
3/4 cup brown rice bread crumbs
- Preheat the oven to 375 degrees.
- Drizzle oil and add 1 tablespoon salt to a large pot of boiling water. Add the macaroni and cook according to the directions on the package, 5-8 minutes. Drain well and rinse pasta with cold water.
Other than that, this recipe is great. I am definitely going to recommend it to my Moma and Daddy to try. I'm pretty positive that they'll both (most importantly him) will enjoy it just as much as a classic or any other mac-n-cheese recipe.