Macaroni and cheese! It’s almost every kid’s favorite food, right? Start with a great, big, delicious bowl of homemade, cheesy carbo-heaven, and then add some fresh, sautéed veggies from the garden—you’ve got a perfect meal! Or… at least my siblings immensely enjoyed this weekly treat at our home when we were all growing up. I, on the other hand, have a gluten intolerance and couldn’t partake of this bliss without ending up in a fetal position for several days. It might have been better if I never knew what the divine macaroni with a real roux cheese sauce was like, but alas, my taste buds experienced the forbidden fruit, and I’ve been left wanting ever since.
The trick for me was to get savvy. It took a bit of time and experience, but I easily learned how to make my family’s herb macaroni and cheese with delicious gluten-free roux and noodles, and best of all, the results taste every bit as good as I remember the meal with gluten. Listen up closely – the process is practically the same: gluten-free or not, it’s just a difference of a couple ingredients. The choices of veggies are also up to each cook’s own discretion, but I enjoy using fresh, organic herbs and vegetables. Grilled meat can also be added, like chicken, bacon, or diced ham. Here is the foundation for the recipe that can also be found on the garden blog I write for:
Biography: Hi! My name is Mackenzie Kupfer, and I love getting dirty in the garden and growing amazing food that I dazzle friends, family, and my two Boston Terriers baby-girls with. I currently design and promote web content for Avant Garden Décor’s blog which gives me the opportunity to publish my garden recipes from time to time. You can also follow me on Twitter!