Then whisk the flour/butter mixture and the milk together in a saucepan over medium heat and slowly heat to boiling. To keep it G-free, I use brown rice flour or gluten-free All Purpose Flour. Mix that into the melted butter. Like any mac & cheese, start with a roux. Melt your butter in a saucepan. My kids actually like it, which is great. I find that I feel best when I’m off grains altogether so I try not to make this very often, but sometimes (like when I make ham or pork chops) nothing but mac & cheese will do. Honestly, rice pasta is NOT the same as the pasta you’re used to, don’t let anyone tell you differently, but Tinkyada is as good as it gets. For the first few months, I simply abstained, and then I discovered Tinkyada Brown Rice Pasta.
Macaroni and cheese is definitely a favorite in our house, and when I went gluten-free, it was one of the hardest things for me to watch my family eat without me. If you ask 10 people their favorite comfort food, and 9 of them will undoubtedly say “mac & cheese.” I’m not talking about that blue box with the neon-orange chemical pouch either (although even I will admit, that’s a comfort food in its own right.) But we all know that a casserole dish brimming with bubbling homemade cheese sauce over your favorite pasta is an entirely different animal, and nothing short of divine.
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