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Gluten Free Mac and Cheese with Ham and Vegetables

Posted by Lori Hirsch Stokoe from on


• 1 T. olive oil

• 1/2 onion – diced

• 2 carrots – small slice

• 2 celery stalks – diced

• 2 garlic cloves – minced

• 1 t. thyme

• 1 t. parsley

• 1/2 t. red pepper flakes

• salt to taste

• 12 oz. EXPLORE ASIAN red rice elbow macaroni (gluten-free) – cooked al dente, rinsed and drained well

• 8 oz. uncured boneless ham steak (fully cooked)

In a large sauté pan or wok, heat olive oil over medium-high heat. Add onion, carrot, celery and sauté until soft. Add garlic, thyme, parsley, red pepper flakes and salt to taste, continue to cook for another 1 to 2 minutes.

Meanwhile, sear ham steak in a dry non-stick pan. Cut ham into cubes.

Cheese Sauce:

  • 3 T. butter
  • 3 T. gluten-free flour
  • 1 1/4 c. milk – warmed
  • 1/2 t. salt
  • a few grates of nutmeg
  • 1 t. dry mustard
  • 1/4 c. grated parmesan
  • 1 c. grated white cheddar
  • In a small saucepan, heat butter over medium-low heat until melted. Whisk in the gluten-free flour and continue to stir until well incorporated and the mixture gives off a nutty aroma, about 3 minutes. Slowly add warmed milk in a thin stream while continuing to whisk. Add salt, nutmeg, and mustard. Allow mixture to come to a boil, then simmer on low heat until thickened, about 2 minutes. Remove from heat and blend in the cheeses.

    Add macaroni and cubed ham to the vegetable mixture in the wok. Pour in the cheese sauce and fold gently with a spatula to combine.

    Place macaroni mixture in a greased casserole dish. Bake at 350°F for about 20 – 25 minutes until the casserole is steaming hot and the top starts to brown.

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