Over a year ago I posted one of my favorite recipes of all time, and it’s one of those dishes that I can never get sick of…baked mac & cheese with broccoli. I make this dish on a very regular basis, so it was one that definitely had to undergo a transformation when I went gluten-free. The basis of this recipe came from a Betty Crocker cookbook recipe.
I replaced the elbow macaroni noodles with gluten-free tubetti rigati, and replaced the white flour with oat flour. It turned out great! Highly recommended, and nobody will be able to tell that it’s gluten-free!
1.5 cups uncooked gluten-free tubetti rigati
2 tablespoons light butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 cup Oat Flour (can use rice flour or any other gluten-free flour)
1 3/4 cups milk ( I use soymilk)
8-12 oz. shredded cheddar cheese
2 cups frozen broccoli (thawed)
1/2 cup gluten free breadcrumbs
Heat oven to 375°F. Cook and drain noodles as directed on package. Cook broccoli as directed on package. Once they are both cooked, mix pasta and broccoli together.
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Mix in salt, pepper, garlic powder, and basil. In small bowl, mix flour and milk until smooth; stir into butter. Heat to boiling, stirring constantly.
Stir in macaroni. Into ungreased 1 1/2-quart casserole, spoon macaroni mixture.
Sprinkle Gluten Free Breadcrumbs over the top