Awesome Gluten Free Mac & Cheese
This recipe will give you the velvety mouth feel of a rich conventional mac & cheese. If you are trying to eat gluten-free, this will become a favorite.
3 boxes of Annie's Gluten Free Rice Pasta
12 oz. container of Better than Sour Cream
Dash of hot pepper sauce or pinch of cayenne
Salt and pepper to taste
Cook Annie’s Shells according to package directions, and drain pasta in colander.
In the same cooking pot, turn off the burner, add the sour cream product.
Whisk in contents of all three sauce packets, mixing until a thick sauce forms.
Add seasonings, then add pasta to sauce and return to burner, stirring over low heat until heated through.
Servings: 6
Very good for families new to eating gluten free. Good treat or transition meal. Leftover vegetables and meats are great to add in at the end to make a more filling meal. Enjoy!
Dad's Night Mac & Cheese
1 box Annie’s Shells & Real Aged Cheddar
½ cup low-fat milk
2 tbsp. butter, plus extra for buttering baking dish
½- ¾ cup shredded sharp cheddar cheese
1/3 cup crushed Annie’s Cheddar Bunnies, or other crackers
Optional: 1 can dolphin-safe tuna in water, drained
Preheat oven to 400°F.
Make the Mac & Cheese according to package instructions, adding 2 tbsp. butter and making sauce with 1/2 cup milk.
Add half of grated cheddar, and tuna if desired; mix together off heat and transfer to buttered baking dish.
Combine the rest of the grated cheese with cracker crumbs and scatter over the whole casserole.
Bake in 400°F oven for approximately 12-15 minutes, or until cheese is melted and bubbly.
Servings: 2-3
http://www.annies.com/pasta_meals?22
Pasta Fazool
Somewhere between a soup and a pasta dish - this wonderful hearty dish from Italy’s Puglia region is a nice change from mac & cheese!
1½ cups (approximately ¾ lb.) dried Cannellini or Great Northern beans, soaked overnight
2 cups (approximately ½ lb.) Annie’s Pasta – shells, elbows, or rotini – without sauce mix
¼ - ½ cup extra virgin olive oil, plus more for serving
1 medium onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 large celery rib, coarsely chopped
4-5 garlic cloves, finely minced
1 cup chopped ripe plum tomatoes or 1 14-oz. can organic diced tomatoes, drained
1 tbsp. fresh rosemary, finely chopped *
6 cups or more water (room temperature)
¼ - ½ cup finely chopped Italian parsley
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese for garnish
*Sage or thyme may be substituted for rosemary if you prefer
Drain the beans and set aside.
Heat olive oil in a large (6-8 qt.) heavy saucepan over moderate heat. Add onion, carrots, celery, and garlic. Sauté gently, stirring, for about 10 minutes, until the vegetables are softened but not brown.
Add the drained beans to vegetables in pot, along with the tomatoes, rosemary, and enough water to cover.
Bring to a boil, then reduce heat to low and simmer, covered, until beans are tender – about 1 ½ hours, depending on age and size of beans.
Check during cooking and add more water as needed to make sure beans are always covered with simmering liquid, and not boiling.
When the beans are very tender, to the point of mashing easily, add a cup or so of boiling water to the pot and increase heat to medium. Add pasta and cook, stirring constantly, until pasta is cooked al dente.
Remove from heat and season to taste with salt and plenty of black pepper, and a bit more chopped rosemary or thyme if desired.
Serve in warm individual soup bowls or warm tureen; garnish with a drizzle of olive oil, a sprinkle of chopped parsley, and Parmesan to pass around the table. Buono appetit!
http://www.annies.com/pasta_meals?9
Cheesy Tomato Shells
1 box Annie’s Original Shells & Cheddar
2 ripe Roma tomatoes, seeded and diced
1-2 large cloves garlic, finely minced
1-2 tbsp. olive oil
¼ cup low-fat milk
1 tbsp. fresh basil, chopped
Salt and freshly ground pepper to taste
Boil pasta shells according to directions on box. Drain and set aside.
Sauté garlic in oil over medium heat, stirring, until just beginning to color.
Add tomatoes and cook a minute or two longer, stirring, until soft.
Add cooked shells, mix together, and remove from heat.
Whisk together contents of cheese packet and milk until blended; fold into shells and tomatoes, add basil, season to taste, and serve.
Serves 2 grownups or 3 small children
By they way, Granny, can you make butter from goat milk? I don’t see why not, but was just wondering.<<<
I think this morning’s missing word is homogenized, meaning the fat globules are finely dispersed through out the milk and this is the reason many people can drink goats milk, that cannot drink other milks, so sudden shot of fat.
I also means it takes a long time to get cream to rise on goats milk, so I tried to make butter only once and decided it was not worth it.
But making cheese is easy.
get it to the right temperature and add vinegar, LOL, I would want to read the instructions again, but it is about that easy.
Drain and press.
Use the whey as you would milk, in breads and gravies, or feed it to the animals.
When I moved out on the mountain, I bought a full herd of goats off a lady, tried to make cheese and it would not make.
The goats had mastitis and she knew it......I refused to pay for them and did not want them on the place.