This is my grandmother's recipe that I have loved since I was a kid. Now I make it gluten free style with a couple little tweeks. Warning: This is by far not the healthiest recipe in the world, this is definitely a comfort, eat on the rare occastion type meal.
Ingredients:
1 (16oz) package of Gluten Free elbow macaroni (I love Tinkyada's Rice Elbows) cooked Al Dente
1 small to medium onion, minced
1 can evaporated milk
1 stick of butter (cut in half lengthwise, and again, then cut into cubes)
1 (8oz) brick sharp cheddar cheese (cubed about the same size as the butter)
1 (8oz) brick monterey jack cheese (same as above)
Combine all ingredients in a 9 x 13 baking dish and cook at 375F for 35-40 minutes or until the top starts to get browned. Stir halfway through cooking.
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