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Stuffed Grape Leaves (Dolmades) - Gluten Free

Posted May 13 2009 12:00am


By now you have probably figured out that I adore comfort food. Always have, always will. No apologies here, although I often feel a strong need to admit this. :) Is it due to my families southern roots? Possibly. Is it the stress of being a Mom with a busy family of 5?? Definitely. So in honor of stressed out-busy families everywhere, may I present you with THE easiest, yummiest Mac 'n Cheese recipe I have ever made? Wanna know the coolest part? The sauce is NATURALLY Gluten free!! Woo hoo! No compromising here! And talk about fast! There is no roux to make, and eliminating that step gives you more time to break up the pointless arguments that your kids are having with each other in the background. ;) My mission in life is to hunt down recipes that can be revised for my gluten free-vegetarian household. I spend many, MANY hours searching. My collection is growing quite large now and I'm lovin' it! If you don't have enough spare time to search, feel free to visit my blog anytime for ideas. I've done the hunting for you. This Recipe came from Redbook magazine. I revised it to be Gluten free. Make this next time your head is spinning in too many directions, or when your kids have back-to-back lessons on a school night. Try it after a long hard day. Preparing this won't suck your last remaining drop of energy, and after tasting it... everyone in your family will thank you (and might even do the dishes to show their gratitude). :)

Super Easy Baked Mac n' Cheese - Gluten Free

Ingredients

2 cans (12 ounces each) evaporated milk
4 cups extra sharp cheddar cheese (Tillamook is GF and vegetarian)
1 pound GF elbow Macaroni; firm-tender cooked (I used
and cooked for 8 minutes)
1/2 cup grated Parmesan Cheese
1/3 cup plain or herb flavored GF bread crumbs (I save the heels and crumbs from GF bread, let it dry out on the counter, then pulse in food processor to make crumbs; store in freezer)

Directions
Preheat oven to 350 degrees F. Mix evaporated milk and grated cheddar cheese in a 5 quart dutch oven. Cook over medium-low heat, stirring frequently, until cheese is melted and sauce is slightly thickened; season with freshly ground black pepper to taste. Stir cooked pasta into cheese sauce.

Pour pasta mixture into a greased 13x9x2 inch baking dish. Mix Parmesan cheese and breadcrumbs; sprinkle over top. Bake 22-25 minutes, until mixture is bubbly and breadcrumbs are slightly browned. Yield: 12 servings












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