Makes 4-6 servings
• Baking dish, about 9 X 11 inches
• Large pot and medium pot
• Large sieve for draining macaroni
• Cutting board, cutting knife, if chopping vegetables
• Wooden spoon
• Wire whisk
• Measuring cup, measuring spoons
• Oven mitts
• 1½ cups chicken or vegetable broth
• ½ 250-g pkg cream cheese, cubed (we substituted goat cheese, and it worked fine)
• 2 cups grated cheddar + 1 cup for sprinkling on top
• 3 cups gluten-free macaroni (340-g pkg)
• 4 Tbs gluten-free breadcrumbs
• Salt & pepper
1. Preheat oven to 375°F.
2. Grate the cheese
3. Start a large pot of water boiling, for the macaroni. When it boils, add about a tablespoon of salt, then carefully pour in the macaroni. Give it a stir to make sure none is sticking to the bottom, then boil for however long it says on the package. Drain in large sieve over the sink, then return to pot.
4. Meanwhile, heat the broth in a medium saucepan until it comes to a simmer.
5. Add the cubes of cream cheese, and whisk until it melts. Turn off heat.
6. Add the grated cheese and stir until melted. Season lightly with salt & pepper.
7. Mix together the cheese sauce and macaroni and stir well.
8. Put macaroni in baking dish. Sprinkle remaining 1 cup grated cheddar on top, then sprinkle breadcrumbs over.
9. Put dish in oven and bake 20-30 minutes until topping is browned and macaroni is bubbling. If topping doesn’t brown, give it a minute under the broiler, but not too close, and watch carefully!
Let sit a few minutes before serving.
You can add chopped up vegetables to make your mac’n’cheese healthier. If you use fresh vegetables like broccoli or cauliflower, you can throw them in the boiling water with the macaroni for the last 5 minutes of cooking. If you use mushrooms, slice and sauté them lightly before mixing into the cheese sauce.
You can also use other types of cheese, as well as or instead of cheddar.
Adapted from President’s Choice recipe