I bring enthusiasm and spirit to culinary art. I enjoy dietary challenges (vegan, gluten-free, etc.) and I am mindful of the delicate process to prep and plan. You’ll find variety in my kitchen, from blood orange olive oil to savory spice combos (and probably a little Pinot Noir).
Taylor’s Gluten-Free Macaroni and Cheese.
16 OZ. Corn Noodles
2 TBSP Butter
3 TBSP Flour
1 TBSP Thyme
1 Garlic Clove
1/4th CUP Butter
1 CUP Half & Half
1 CUP Fat Free Milk
3 CUPS Smoked Gouda Cheese
2 CUPS Sharp Cheddar Cheese
1 CUP Mozzarella Cheese
1 CUP Soft Fontina Cheese
1/2 CUP Shredded Parmesan
Preheat oven to 400 Degrees. Boil corn noodles according to package. Be sure not to overcook. Put 2 TBSP butter over drained noodles to prevent from sticking. Set to the side.
Mix all cheeses together in a bowl; set aside.
In a small saucepan heat Half & Half over low heat, whisking frequently. Finely chop garlic. Continue to whisk milk and slowly add in flour, thyme and garlic. Add in butter in chunks slowly so that it fully melts and mixture becomes nice and smooth. Begin to add in shredded cheese mixture, approx. 5 cups (set two remaining cups to the side) stirring until cheese is fully melted.
Place pasta into large pot and pour cheesy mixture over noodles, stirring until corn noodles are fully coated. Scrape pasta-cheese mix into a 12” by 8” inch casserole dish. Sprinkle remaining unmelted cheese atop mix and add some shaved Parmesan and thyme for additional seasoning.
Bake for 30 minutes or until cheese is bubbly and topping is slightly crunchy. Serve with a side of bacon or slices of tomato. Enjoy!