This gluten-free macaroni and cheese is the most delicious version you’ll ever have the pleasure of eating. You can assemble this dish ahead and freeze it (thaw it before baking), or you can cover and refrigerate it until shortly before dinner. Served with a side salad, it can double as an entrée.
Preparation time: 30 minutes
Cooking time: 30 minutes
Yield: 9 servings
Nonstick cooking spray
8-ounce box rice penne pasta
2 cups milk
1/2 cup whipping cream
4 tablespoons butter
1 teaspoon salt
3/4 cup shredded Romano cheese, divided
Preheat the oven to 350 degrees. Spray a 9-x-9-inch baking dish with cooking spray.
In a medium saucepan, cook the pasta as the package directs, boiling only for 6 minutes. Rinse and drain the pasta.
In the same saucepan, stir together the milk and whipping cream. Remove a 1/2 cup of the milk mixture and set it aside.
Bring the remaining milk mixture to a simmer and add the drained pasta.
Cook the milk and pasta over medium heat, stirring frequently, about 10 minutes, or until the mixture thickens and most of the milk is absorbed.
Add the butter and salt and stir until the butter melts.
In the prepared baking dish, layer half the macaroni, and then half of the cheese. Repeat the layers.
Pour the reserved milk over the top of the pasta.
Bake the pasta at 350 degrees for 30 minutes, or until the top begins to brown around the edges. Let the dish cool for 10 minutes before serving.
Per serving: Calories: 227; Total fat: 12g; Saturated fat: 7g; Cholesterol: 36mg; Sodium: 326mg; Carbohydrates: 23g; Fiber: 0g; Sugar: 3g; Protein: 7g.
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Source:http://www.dummies.com/how-to/content/how-to-make-the-ultimate-glutenfree-macaroni-and-c.html
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