still waiting for medical updates on my poor sweet kitteh Callie and looking for comfort, wherever i can find it. i want to thank all of our dear friends who have been so very kind and supportive, as we wait to see if she’ll recover.
Crack n Cheese
1/2 pound gluten free elbow macaroni (I use Bionaturae brand)
2 tablespoons unsalted butter (or bacon grease, if you have it)
1 large shallot, finely diced
2 tablespoons Cup4Cup gluten free flour blend
1/4 teaspoon garlic powder
1/3 cup chicken stock
2/3 cup heavy cream
Fresh black pepper, to taste
kosher or sea salt, to taste
4 ounces extra sharp cheddar, shredded
4 ounces various melting cheeses (asadero, queso quesadilla, Manchego), shredded
3- 4 ounces very good bacon, pre-cooked crisp and then crumbled (I used Nodine’s applewood sliced super thin)
reserved crumbled bacon
reserved shredded cheeses
grated Grana Padano cheese
Preheat oven to 375 degrees F.
In a large pot of boiling, salted water cook the pasta al dente.
While the pasta is cooking, in a separate pot, melt the butter and sauté the shallot in the butter until translucent. Whisk in the flour and garlic powder and keep stirring for about 2 to 3 minutes. Make sure there are no lumps. Stir in the chicken stock, cream, salt and pepper. Keep stirring at a simmer for about 3 minutes.
Stir in 3/4 of the cheese and 3/4 of the bacon. Fold the pasta into the sauce and pour into a 2-quart casserole dish.
Top with the reserved shredded cheese, bacon and the Grana Padano cheese. Bake for 30 minutes. Remove from oven and rest for 5 minutes before serving.