Gluten Free Mac and Cheese

glutenfreeonashoestring.com

Maria A.

Love to cook and try out new recipes.

1 12-ounce can evaporated milk

2 tablespoons (18 g) superfine sweet white rice flour (or my basic gum-free gluten free flour blend)

1 teaspoon kosher salt

¼ teaspoon ground mustard powder (optional)

1 teaspoon smoked Spanish paprika (optional)

1 egg (60 g, weighed out of shell), at room temperature

3 cups (24 fluid ounces) milk (not nonfat), at room temperature

1 pound (16 ounces) dried gluten free elbow macaroni (I use Barilla gluten free pasta)

3 cups (about ½ pound) shredded sharp cheddar cheese

Directions at glutenfreeonashoestring.com

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