by Sarah Grendahl
When we first started out on the Gluten free journey, it seemed like everything we loved, was not an option to eat GF, so I made it my mission to make all of our favorite meals Gluten Free!
This was the case for Buffalo Mac and Cheese. The key is to find good Gluten Free Noodles, and the right balance of GF flour to butter ratio to make the roux. This is one creation that I have found to be the right mix of everything!
I used Barilla Gluten Free Elbows for this Recipe, and King Arthur GF Flour.
If you cannot find the Mac and Cheese Shredded cheese, use your favorite blend, even Monterey Jack is great in this!
