Homemade Mac 'n Cheese and Procrastination
As a way of procrastinating just a bit from what I really need to be doing, I'm writing about the homemade mac 'n cheese I made tonight. I found that coconut flour makes a damn fine replacement for regular flour in homemade mac 'n cheese. Coconut flour is low carb, gluten free, high fiber, and high protein. Is there no end to the virtues of the coconut? You can use brown rice pasta to make the whole dish gluten free, if you wish. This lightens it up quite a bit and it is still tasty.
Melt 1 to 3 tbsp. of butter (depending on how thick and creamy you want the sauce to be) in a pan. Once it's melted, add an equal amount of coconut flour. (I used Bob's Red Mill coconut flour which I'm sure I found at Whole Foods.) Stir continuously on low to medium heat until the coconut flour is gently browned, a few minutes. Then add 1 cup of milk, bring to a boil, then quickly turn down to low heat and continue stirring frequently as the sauce thickens. If you want it really thick, keep stirring often and simmering on very low heat for several minutes. If you forget about it (or you're helping a kid with his homework, or giving another kid a bath, or both at the same time) and it curdles, just add a little more milk to thin it out and keep stirring.
Add salt to taste and a pinch of nutmeg. Then stir in a heaping cupful of cheddar cheese. Add more or less, depending on your taste. Spoon this over the pasta, and optionally add some freshly ground black pepper and/or hot sauce. This is really good with sauteed greens like kale or chard alongside.
Melt 1 to 3 tbsp. of butter (depending on how thick and creamy you want the sauce to be) in a pan. Once it's melted, add an equal amount of coconut flour. (I used Bob's Red Mill coconut flour which I'm sure I found at Whole Foods.) Stir continuously on low to medium heat until the coconut flour is gently browned, a few minutes. Then add 1 cup of milk, bring to a boil, then quickly turn down to low heat and continue stirring frequently as the sauce thickens. If you want it really thick, keep stirring often and simmering on very low heat for several minutes. If you forget about it (or you're helping a kid with his homework, or giving another kid a bath, or both at the same time) and it curdles, just add a little more milk to thin it out and keep stirring.
Add salt to taste and a pinch of nutmeg. Then stir in a heaping cupful of cheddar cheese. Add more or less, depending on your taste. Spoon this over the pasta, and optionally add some freshly ground black pepper and/or hot sauce. This is really good with sauteed greens like kale or chard alongside.
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