This recipe is what I like to call extraordinarily ordinary food. Just the way my children like it. Not too spicy, not too bland yet tasty enough for an adult ~ kid friendly food. This recipe is indeed hearty enough to be a lunch. I use Tinkyada noodles because I think that they are heartier. Personally I think Tinkyada is a dead ringer for wheat pasta. Don't get me wrong, I love Annies Gluten Free Mac and Cheese. Its just that the noodles are so small. The Tinkyada eblows remind me more of what mom used to bake in the oven.
1/4 cup Butter or Margarine
1 Onion, chopped
1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
1/8 teaspoon black Pepper
16 ounce package of Elbows
3 cups Warm Water
1 Herb Ox Bouillon Cube (chicken)
2 Tablespoons Rice Flour (I have used Betty Crocker's Gluten Free Bisquick also)
1 12-13 ounce can evaporated Milk
2 cups Shredded Extra Sharp Cheese
- Melt the butter in a heavy skillet.
- Add the onion and seasonings. Sauté for a two minutes.
- Add Elbows, water and bouillon.
- Cover and simmer 10-5 minutes or until macaroni is almost done.
- Add the flour and stir.
- Stir in the evaporated milk and cheese.
- Simmer and stir until cheese is melted.
I am going to store some of this in a twist top container for lunches.