Zero Wheat Macaroni and Cheese

8 ounces, 100-percent Organic Brown Rice Gluten-Free Macaroni

½ teaspoon sodium citrate

½ cup water (or milk; your choice)

8 ounces extra sharp cheddar cheese, grated (I prefer organic)

Add 2 quarts water to a 5-quart saucepan and place over high heat. Stir in 1 tablespoon kosher salt (or 1½ teaspoons sea salt) and bring to a boil. Add the macaroni and bring back to a boil while stirring. Reduce heat to a low simmer and cook, stirring occasionally, for 10 to 12 minutes. (I begin tasting at 10 minutes).

While macaroni cooks, add sodium citrate and water to the bottom of a 2-quart saucepan. Bring to a simmer at medium heat. Add the cheese, a handful at a time and whisk into the liquid. As each handful melts, add the next handful until all the cheese has been incorporated. If the sauce is too thick, add a tablespoon of liquid.

When the macaroni is done, drain and add to the cheese sauce; stirring until well combined.

Serves 4

Nutrition values per serving: 440 calories (42.5% from fat), 20.8 g fat (12 g saturated fat), 43.7 g carbohydrates, 0.3 g sugars, 2 g fiber, 19 g protein, 60 mg cholesterol, 528 mg sodium.

Don Mauer

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