Inspired by Nancy Merrill’s Photo a Week Challenge: What’s for Dinner
IN A NEW POST CREATED FOR THIS CHALLENGE, SHARE A PHOTO OR TWO OF A FAVORITE MEAL.
In my family, there has never been such a thing as too much cheese. If a recipe called for 1 Cup, it would be a…very…heaping cup. Or let’s just sprinkle on some extra. Or use up the rest of the hunk.
My baked macaroni and cheese recipe – revised over the years – was a family favorite. My daughter has since tweaked it and made it her own; offering it to college friends and now her own family. Probably with even more cheese.
I had to change it up when I was diagnosed with celiac disease 10 years ago. Not because of the cheese (phew!), but the pasta. That was a challenge, as anyone who has cooked with gluten free pasta knows. I experimented with a few different pastas and cooking times until the recipe worked…complete with the bread crumb topping that – of course – is as important as the rest.
A recent dinner:
Gluten free macaroni and cheese
Green beans and a side of leftover chicken.
Tossed salad – including home grown tomatoes from a friend’s garden.
Macaroni & Cheese Final Prep
Step 1: Sprinkle liberally with extra cheese
Step 2: Cover with buttered GF bread crumbs and crushed potato chips. Bake.
Step 3: Remove from oven