Gluten free on Ash Wednesday

I am the first to admit that I do not follow the “no meat on Friday” thing during Lent, but I give it a good Catholic try.  If I accidentally eat bacon for breakfast, or a turkey sandwich for lunch, I am not convinced I am going to he double hockey sticks.  Fortunately we’re off to a good Lenten start with a classic Mac and Cheese with Shrimp for dinner.

I actually think Mac and Cheese is better gluten free.  De Boles Corn Elbows are perfect for it, adding an extra hint of flavor and texture.  You can use a variety of cheeses, but I’ve found simple is best.

1 small onion, chopped
1/2 stick butter
3 tbsps of gluten free flour
1 1/2 cup of milk
12 oz mild cheddar cheese, shredded
2 slices American cheese
1 box De Boles Gluten free Corn Elbows — cook as directed.
Salt & Pepper
Options:  Shrimp, Lobster, Ham, etc.
Gluten free bread crumbs (optional)
Directions:
Preheat over to 350 degrees.  Prepare the macaroni.  Prepare the shrimp/lobster/ham, etc.  Today I used pre-cooked XL Shrimp (Buy 1 Get 1 at Big Y).  Defrosted under cold water and removed the tails.
To make the cheese sauce:  Chop the onion.  Melt butter with onion.  Add flour and mix in until it is smooth.   Add in milk.  Add salt and pepper for taste.  Cook on medium to low until the milk boils.  Stir frequently so it doesn’t stick.  Once it starts boiling, let it boil for about 5 minutes, stirring constantly.  Remove from heat.   Stir in the cheddar cheese and then add the two slices of American.  Once the cheese mixture is smooth, add it to elbows and shrimp.  Add a little more salt and pepper.  Bake for 30 minutes.  If you want to add some bread crumbs on top, add them with 5 minutes of cooking time left.
Tonight I served this with sliced grape tomatoes topped with some shredded mozzarella cheese, sea salt, pepper and olive oil drizzled over the top.  Delish!