I’m still down at the BF’s and I must say I am enjoying this mini-vacation. This evening we were finalizing the plans for our wonderful anniversary celebration next weekend (our actual anniversary was back in January) we’re going to see the Book of Mormon!!
We were looking into parking and picking a spot for dinner over plates of stove-top mac and cheese.
(The ham was BF’s idea)
Mac and Cheese is a classic and my mom has taught me a wonderful recipe, though at home we bake ours off in the oven. BF doesn’t own an oven proof dish so this became my variation on a childhood favorite 🙂
Stove-top Mac and Cheese
3 TBSP butter
1/4 yellow onion finely diced
3 TBSP brown rice flour
2 tsp dried mustard
1 tsp cayenne pepper
2 cups milk
6 oz extra sharp cheddar cheese
1 1/2 cups dry GF pasta
For the crumb topping
2 TBSP butter
3/4 cup GF panko bread crumbs
Cook the pasta according to package directions, stopping before the pasta is al dente (my pasta of choice cooks in about 8 minutes, so I stop it at about 6 minutes). Rinse under cool water to stop the cooking. Melt 3 TBSP of butter in a small pot and add diced onion, saute 3-5 minutes until just starting to brown. Add flour and stir for a minute to cook out the flour taste. Whisk in milk, incorporating all of the rue and bring to a simmer. Stir occasionally for 5-7 minutes, until the milk is able to coat the back of a spoon. Stir in cheese until combined.
Mix the noodles into the sauce and place in an even layer in a skillet. Set the skillet over medium-low heat and cook 10-15 minutes, the bottom will start to crisp and t he noodles will finish cooking. In a separate pan melt the butter and mix in the panko, cook over medium heat for 5-7 minutes until the panko is toasted. Just before serving top the Mac and Cheese with the breadcrumb mixture.
Serve with fresh broccoli (and ham, if desired) and enjoy 🙂