Topic Of Education:
Herbs and spices can be super valuable for any dish, they can definitely elevate any bland dish beyond what it originally was, or recover a dish from disaster. I highly recommend at the very least picking up a spice rack.
Gluten Free Mac and Cheese (Bacon or Otherwise):
I found this recipe online, though it was for 8 oz. and not 12 like the pasta I was used to using. While it does offer the basic formula, I figured I would adapt it and add some of my own recommendations to accompany my video!
12 oz. Gluten free pasta of choice ( I use Barilla)
3 tbsp butter
3 tbsp gluten free flour
2 cups of milk (Leave this out for a bit at room temperature.)
4 Cups of Cheese (Roughly)
Salt to taste
Pepper to taste
Meat (optional) – bacon is my favorite.
Garlic powder to taste
To start, boil your water, preparing the noodles as directed by the box.
Melt you butter over medium heat in a large saucepan, when melted add the flour and stir. After a couple minutes it should start to smell good, this is when you add your milk slowly, but steadily and continue mixing. The resulting sauce should thicken in 5-7 minutes, once thick, add your cheese, followed by your meats, or other seasonings/ingredients. Add the sauce to your pasta and enjoy a bowl of Mac and Cheese!
Not a fan of draining your pasta? Try putting the pasta from the water to the sauce, the starch on the pasta is supposed to help it taste more professional. I haven’t noticed a difference but if nothing else it will save you a colander and can may change the taste for you!
Original Blog Post recipe is derived from: Original Post
Video Directions: Video
Thanks for reading, and enjoy!
The Nacho Fries Recipe:
1 – Bag of Ore Ida Fries or tater tots, stick with Ore Ida, they’re gluten free
1 – Bag Cheese Blend of your choice, looking for a more classic nacho cheese texture? Use velveeta!
1 (or more) – Meat(s) of your choice, unless you don’t like meat, then skip. As for meat choices, I highly recommend your favorite prepackaged deli meat, or bacon, or often times both.
My recommendations for toppings are generally tomato and avocado, for these I use about a half of each. Of course you are not limited to these. Use common nacho toppings or subsititutes, customize to your taste, here is a short list of some common toppings I would use.
1/2 – Tomato, diced; salsa is another option if you have some
1/2 – Avocado, diced; much like with salsa guacamole works well here
Sour Cream – A few dollops to taste
Onion – Add to taste I would not recommend just onion, combine it with the tomato with about 2 to 3 times the amount of tomato.
Cilantro – chopped, to taste
Jalapeno – Sliced to taste
Egg – Done however you want, add on top of your dish!
Any other topping suggestions? Let me know! The possibilities are endless.
Traditionally I would follow the instructions on your fries, however in the toaster oven I have found the proper timing I believe. First set the toaster oven (or oven) to preheat to 425 degrees, and set it for 21-23 minutes (usually 23 yields moderately crispy fries). Net place your fries into a single layer in a pan, pro tip, wrapping in foil helps prevent cross contamination, as well preventing you from having to wash dishes. Once the preheat is done pop those fries into the oven. When the fries have about 8-10 minutes remaining you may want to start preparing your toppings. Prepare your cheese and meats, begin chopping tomatoes, avocados, etc. Once the fries are fully finished cooking, sprinkle on the cheese, and shred up and add the meats. Start the oven back up and leave the fries in for 2 to 3 minutes additional time. If you are using velveeta you can pour the cheese on during this step, or wait for the meat to warm up then add the cheese. Once your cheese is sufficiently melted, and your meats of choice warmed, add the rest of your toppings however you please. Next decide if you want to use a plate or not, lets face it these are a form of nachos, you can eat them off the foil, it saves trouble later.
I hope this recipe was helpful, though honestly it is up to personal preference how far people will go with it. It is easy to make, easy to eat, and a generally cheap dish, it is definitely a staple of my college cooking. Thank you all for reading, stay tuned for more college based gluten free dishes like this one, and as always,