Friday, December 31, 2010

Mrs. Leeper's

I'd put in a picture but it won't let me.

Mrs.Leeper's Gluten Free, Wheat Free corn elbows are freaking fantastic!!
You can buy them in the Organic section of Loblaws or Independent. They come in a cute yellow bag.

My favourite Mac and Cheese is below:
  • 8 ounces Mrs. Leeper's Corn Elbows
  • 4 tablespoons butter (I use margerine)
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 4 tablespoons flour (I use spelt as there is less gluten)
  • 3 cups milk (I use soy milk)
  • 1 large egg yolk, beaten
  • 12 ounces Cheddar cheese, shredded, divided (I use texmex shredded cheese and I don't use that much)
  • 1 cup soft fine bread crumbs (I use whatever is on hand)
  • 2 tablespoons melted butter


Heat oven to 375°. Grease a 2 1/2-quart baking dish. Cook macaroni following package directions. Drain in a colander and rinse with hot water. Set aside.
In a saucepan over medium low heat, melt butter; stir in paprika, mustard, salt, and pepper. Stir in the flour until smooth and bubbly. Add the milk and cook, stirring, until thickened. Add about 1 cup of the sauce to the beaten egg yolk then return the egg mixture to the sauce, stirring to blend well.
Set aside about 1 cup of the shredded cheese and add the rest to the sauce. Stir until melted and smooth. Stir in the drained macaroni and turn into the baking dish. Top with the reserved cheese.
Toss bread crumbs with the melted butter and sprinkle over the cheese layer. Bake for 25 to 30 minutes, until browned and bubbly.