Post by Loupy on Mar 3, 2013 13:44:13 GMT -7
Baked Macaroni and Cheese
By Linda Etherton
glutenfreehomemaker.com/
Ingredients
12 -16 ounces gluten-free pasta (I use Tinkyada brand)
8 ounces evaporated milk (regular or milk substitute will work too)
2 eggs
¼ cup butter, melted
salt & pepper
8 ounces cheddar cheese, shredded
Instructions
Preheat oven to 350°.
Spray or butter a 9 x 13 inch baking dish.
Cook and drain the pasta according to package instructions.
Combine the milk and eggs.
Put half the pasta in the dish.
Drizzle half the butter over the pasta, then half the milk mixture.
Sprinkle with salt and pepper to taste.
Put half the shredded cheese on top.
Repeat the layers.
Bake at 350 degrees about 30 minutes or until the egg mixture has set.
Copyright © 2013 GlutenFreeHomemaker.com
By Linda Etherton
glutenfreehomemaker.com/
Ingredients
12 -16 ounces gluten-free pasta (I use Tinkyada brand)
8 ounces evaporated milk (regular or milk substitute will work too)
2 eggs
¼ cup butter, melted
salt & pepper
8 ounces cheddar cheese, shredded
Instructions
Preheat oven to 350°.
Spray or butter a 9 x 13 inch baking dish.
Cook and drain the pasta according to package instructions.
Combine the milk and eggs.
Put half the pasta in the dish.
Drizzle half the butter over the pasta, then half the milk mixture.
Sprinkle with salt and pepper to taste.
Put half the shredded cheese on top.
Repeat the layers.
Bake at 350 degrees about 30 minutes or until the egg mixture has set.
Copyright © 2013 GlutenFreeHomemaker.com
