Baked Macaroni and Cheese

This is the lunch I cooked this afternoon. I was a bit nervous about it because I’d never made macaroni and cheese before, but the recipe sounded easy enough, and it turned out really great! The recipe I got from the lovely Karina over at Gluten-Free Goddess who has a knack for devising the most wonderful gluten-free recipes.

The full recipe can be found here at Gluten-Free Goddess, so I’ll just list the few changes that I made to it.

Instead of Cheddar cheese I used Emmental, and I didn’t have any cottage cheese so I used soft fresh goat’s cheese instead. Also I left out the addition of either dry sherry or white wine, simply because I didn’t have either. And lastly, I didn’t have any small cherry tomatoes so I used big grape tomatoes instead and chopped them into small pieces.

I didn’t have any ready-made gluten-free breadcrumbs either, so I used some leftover buckwheat crackers instead.

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The end result was delicious, even if it doesn’t look all that great in the pictures (I need to work on my photographic skills when it comes to food).

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But seriously, if you ever feel uninspired at that crucial moment when you need to whip up a quick dinner, just take a peek at Karina’s website. There’s something there for everyone, and her recipes not only accomodate a gluten-free diet, but a vegetarian and vegan lifestyle as well.

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