Life is real busy right now. I am heading off for some business travel this week, then I am off for my international adventure. I've also been busy with roommate moves and the cleaning that those entail. That means you don't get a real blog post this week. I'm sorry. I'm very busy and important, which means sometimes I have to drop a ball or two so I can hold the others. Hmm... that doesn't sound quite right.
In lieu of a real post, I'm gonna link to the recipe for Alton Brown's baked macaroni and cheese. I love this recipe. To make it g-free, I use gluten free noodles and gluten free breadcrumbs. If you're going to make it with glutard noodles, I'd recommend a corn or quinoa blend pasta. They'll hold up better than rice noodles, since you'll be boiling the noodles, then baking them. The other thing you should know is that gluten free noodles tend to soak up all of the liquids in a dish. When it comes time to reheat your leftovers, I recommend adding a splash of milk to soften and rehydrate the block of dry, cheesy pasta.
Don't be afraid to add some extra cheese to this recipe. Support America's dairy farmers!
When I made this recipe for my friends over the weekend, I omitted the bread crumbs, baked some tater tots, then put the tots atop the mac and cheese after it was done baking. I got the idea from Q Restaurant in San Francisco in my previous life as a glutevore*. It was a carb-splosion, and it was amazing. I ate a few token slices of cucumbers and also had plenty of heart-healthy red wine to offset the dairy bonanza.
*I just made up a new word! It is pronounced 'glute-a-vore,' and means someone who eats gluten. I'm explaining it in far too much detail down here because I am quite tired and I am not sure I'll understand my faux-cabulary** after I sleep.
**Faux-cabulary, another word-vention of mine. Clearly I do not have a command of real English vocabulary.