gluten free bacon & smoked cheddar topped mac & cheese


what is the worst thing about gluten free grain products, especially pasta? they break apart way too easily.  there is no way it will stand up against creamy cheese sauce that has to bake and bubble in the oven for at least 30 minutes!  so i have come up with a way that will prevent this & of course no classic flour rue based sauce.

makes 4 large ramekin servings

3 cups SCHAR gluten free pasta, cooked & drained

8 oz 2% velveeta cheese
1 cup store bough shredded sharp cheddar blend
1 cup 2% milk
salt & white pepper to taste

. in saucepan over medium high heat, bring milk to simmer
. add velveeta & stir until melted
. add shredded cheese & whisk until sauce is well blended
. salt & pepper to taste

20 plain gluten free rice crackers, these can be found in the asian section of your grocery store
8 slices center cut bacon, cooked & drained
1/2 cup smoked cheddar, grated
1/4 – 1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
1/4 teaspoon garlic powder

. place all ingredients in food processor & pulse until a crumble topping is formed
do this right before you have to top the mac & cheese so that the rice crackers don’t get soggy

. set oven to broil
. mix pasta & sauce together while both are still hot
. place in ramekins & top each ramekin with topping
. place in oven & broil until topping is golden brown

the key is to make just what you are going to eat.  if you have left over pasta & sauce, DO NOT mix and refrigerate! keep them separate, reheat them separately & use the above method for the oven.  this way your noodles won’t be a broken & soggy.

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