Cheese Recipes

Gluten Free Mac N’ Cheese

• 10 ounces gluten-free elbow pasta
• 1/4 cup butter
• 1 1/4 teaspoons salt
• 3/4 teaspoon mustard powder
• 4 cups milk
• 1/4 cup cornstarch
• 4 cups shredded Cheddar cheese, divided

• Topping:
• 2 gluten-free bread slices, toasted and broken into crumbs (optional)
• 1 teaspoon butter, softened (optional)
• 1/2 teaspoon paprika (optional)

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.
4. Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
5. Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
6. Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
7. Bake in the preheated oven until top is crunchy, about 30 minutes.

Grilled Cheese Recipe

1. Heat 1 tablespoon salted butter in a cast-iron or nonstick skillet over medium-low heat.

2. Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.

3. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.

Cheesy Potatoes

• 6 medium potatoes
• ¹⁄₄cup butter or ¹⁄₄ cup margarine
• 10 ³⁄₄ounces cream of chicken soup
• 1 pint sour cream
• ¹⁄₃ cup chopped green onion (4-5)
• 2 cups shredded cheddar cheeseDirections

1. Preheat oven to 350 degrees.
2. Boil potatoes in skins; peel and grate.
3. Heat ¼ cup butter with cream of chicken soup over medium heat.
4. Blend sour cream, onions and cheese into soup until cheese is melted
5. Stir in potatoes.
6. Place in buttered 9×13 inch baking dish.
7. Sprinkle with salt and pepper.
8. Bake for 45 minutes.