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Macaroni and Cheese Casserole

The Homesteading Hippy
-This classic gets a new gluten free twist.
Print Recipe
Cuisine Comfort Food

Ingredients
  

  • 1 lb brown rice noodles
  • 6 qts. boiling water
  • 1 T. olive or coconut oil
  • 2 tsp salt
  • 1/2 tsp white pepper
  • 1 tsp dried mustard
  • 1/4 cup butter
  • 1/4 cup gluten free flour mix
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1 package chicken franks
  • 1 slice gluten free bread

Instructions
 

  • Bring the water with 1 tsp salt and oil to a rolling boil.
  • Add the noodles and cook to package directions, but slightly underdone.
  • In a large skillet, melt the butter over medium high heat.
  • Add the flour and stir constantly to blend.
  • Allow to simmer for 1-2 minutes, until golden.
  • Add the milk and stir constantly with a whisk until mixture begins to thicken.
  • Add remaining salt, pepper, and dried mustard to sauce.
  • Add in 1 1/2 cups of cheddar cheese to sauce and stir to completely melt.
  • Drain cooked noodles and put back into the pot.
  • Add the sauce to the cooked noodles.
  • Chop the hot dogs into coins and stir into mixture.
  • Top with remaining cheddar cheese.
  • In a food processor, blend up the gluten free bread slice and sprinkle over the noodle mix.
  • Bake at 350° for 20 minutes or until bubbly.