Gluten Free Mac And Cheese

Every Sunday after Church we all have lunch together.  Everyone is always so great about making sure things are gluten free so i can enjoy the lunch!  This Sunday we had Pork Chops, Veggies, and I made the gluten free mac and cheese.  This Mac and cheese is a favorite around this house.  Its just like your regular home made mac and cheese.

This is out of Elisabeth Hasselbeck's cook book "Deliciously G-Free".  I haven't found one thing in this book that i didn't like.

Here's what you will need

• 1 pound gluten-free macaroni; shells, penne, or elbows.  
• 3 cups of 2%milk
• 1 teaspoon of potato starch
• 1/2 teaspoon of salt
• 2 tablespoons salted butter
• 2 tablespoons cream cheese
• 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper (Optional)
• 3 cups grated mild cheddar or American cheese, or a mixture

*Bring a large pot of salted water to a boil.  Add Pasta and cook for 3 minute less than the package instructions indicate. 

This is the BEST Gluten free pasta brand I have tried yet!

*Meanwhile, make the sauce: Combine the milk, potato starch, and salt in a medium bowl and whisk to combine.

*Place the butter and cream cheese in a large stockpot and heat over medium heat.

 When the cream cheese is soft and the butter is melted, slowly whisk in the milk mixture.  Cook, stirring occasionally, until the mixture is hot and has thickened slightly, 3 to 4 minutes.  Add the paprika, garlic powder, and black pepper if using.

Reduce the heat to low and add the cheese.

Cook, stirring frequently, until thickened, about 3 minutes.

*Drain the pasta, add it to the sauce, and cook for 1 minute, stirring to coat the pasta with sauce.  

Divide in individual serving dishes and place in a 400 degrees oven for 10 minutes until the tops are browned.

I put mine in this casserole dish since it was for a group of people.

I put the left over cheese om top to give it a nice crust. 

It may take a little longer to brown if you put it in a big dish.  Just check on it and adjust as needed.

Enjoy!

This was a big hit at church!  Even the people who are picky on what they eat loved it!

I like to think things are a hit when nothings left... and my dish was cleaned out when lunch was over!!!  

Microwave Chocolate Pudding

This is another great one from "The Gluten Free Bible.  The all-in-all guide to enjoying fabulous food with out gluten)
I always double this because I have a big family.  but you can be the judge of how much you want to make.
Here is what you will need.

•  1/4 cup of unsweetened cocoa powder 
• 2 tablespoons cornstarch 
• 1 1/2 cups of soy milk, almond milk, or other dairy-free milk (I didn't make min dairy free so i just used milk)
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon ground cinnamon
• assorted sprinkles

First you are going to combine cocoa powder and cornstarch in a medium microwavable bowl or 1-quart glass measure. 

Now whisk in soy milk until well blended.

Microwave on HIGH 2 minutes; stir.  Microwave on MEDIUM-HIGH (70%) 2 1/2 to 4 1/2 minutes or until thickened, stirring every 1 1/2 minutes.  (if you are doubling this you may need to add on more time)

Stir in Sugar, vanilla and cinnamon.

Let stand at least 5 minutes before serving.  Stirring occasionally to prevent skin from forming.

spoon into serving dishes.

To serve cold, press plastic wrap into surface of pudding to prevent skin from forming and refrigerate at least 1 hour.  Garnish with sprinkles just before serving.

this makes 2 to 4 servings 

This is so easy!  I hope you enjoy.  My family loves this because it only takes a few minutes and of course it chocolate!

Mini Swirl Cheesecakes

For Christmas I got this great cook book called " The Gluten-Free Bible.  The all-in-all guide to enjoying fabulous foods without gluten."

As I was reading through this cook book some well missed baked good caught my eye!

This mini swirl cheesecake looked so simple i just had to try it!

This is what you will need to make your own mini Cheesecakes

• 8 Squares (1 ounce each) Semisweet baking chocolate
• 3 Packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla 

I got these cute cup cake liners for only 99 cents!  

I used these in the cupcake baking dish to make an easy clean up.

First preheat your oven to 325. and go ahead and put your cupcake liners in your cupcake baking dish.

Go ahead and take out your cream cheese so it can become soft.

I used Baker's semi-sweet baking chocolate.  

Use all the squares inside.   

Put in a microwavable bowl. Microwave on high for 1 1/2 minutes or until melted, 

stirring after 1 minute.  let cool slightly. 

Now once your cream cheese is soft beat in the cream cheese and sugar with electric mixer at medium speed about 2 minutes or until light and fluffy.

Add eggs and vanilla; beat about 2 minutes or until well blended.

place 2 heaping tablespoons of mixture into each cup cake cup.

Beat melted chocolate into remaining cream cheese mixture until well blended.  Spoon chocolate mixture on top of plain mixture in cup cake cups. swirl with a knife.

Place cup cake pan in a larger baking pan; place on oven rack.  pour warm water into larger pan to depth of 1/2 to 1 inch.  Bake cheesecakes 30 minutes or until edges are dry and centers are almost set.  Remove cup cake pan from water. cool cheesecakes completely in muffin pan on wire rack

makes 12 cheesecakes

They should look something like this!

Once they are cool all the way remove the cup cake liners and enjoy!

These were a huge hit in my house!  My sister even said that it was the best cheesecake ever!  

These are very easy to make.  I hope you love them just as much as I do!