Gluten Free Cheese Sauce for Cauliflower and/or Pasta
I based this simple cheese sauce on Betty Crocker’s old-fashioned Macaroni and Cheese recipe. Something about the lack of the flour requires some extra flavor boost from an increase in mustard and Worcestershire sauce. I’ve used it several different ways since then. The first time I steamed a head of cauliflower in the microwave and mixed it with the prepared sauce then baked. That was a delicious side dish. The next time I prepared some gluten free pasta and combined the pasta with the cheese sauce and a steamer bag of frozen riced cauliflower that had been cooked in the microwave. I just stirred it all together and served my daughter for a thumbs up.
Ingredients
¼ cup butter
1 ½ tablespoons tapioca or corn starch
½ teaspoon salt
¼ teaspoon pepper
1 Tablespoon prepared mustard
1 teaspoon Worcestershire sauce
2 cups whole milk + ¼ cup whole milk
2 cups shredded extra sharp cheddar cheese
1 head of cauliflower, broken up and steamed (optional)
1 bag of riced frozen cauliflower, steamed (optional)
2 cups cooked pasta (al dente) (optional)
Directions
Shred the cheese into a bowl or on a plate.
Combine the starch with the ¼ cup of milk.
In a large saucepan over medium heat, heat the butter to melt and add the milk.
Stir in the salt, pepper, mustard, and Worcestershire sauce.
Continue stirring gently until the milk begins to steam and small bubbles appear around the edge.
Put the cheese in a handful at a time while stirring to melt.
Give the starch and milk mixture a little stir and pour into the cheese and milk mixture.
Continue stirring for a minute while it thickens then remove from heat.
For baked cheese cauliflower – prepare a baking dish with cooking spray or butter and arrange the steamed cauliflower then pour the cheese sauce over it and bake at 400 degrees for 20 minutes.
For creamy mac and cauliflower – simply stir in the steamed riced cauliflower and cooked pasta then serve.
Melora Johnson's Muse 