On Mon, 31 Aug 2015 19:20:58 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Sun, 30 Aug 2015 07:34:47 -0500, "cshenk" > wrote:
>>
>> > Je_us wrote in rec.food.cooking:
>> >
>> >> On Sat, 29 Aug 2015 11:46:15 -0500, "cshenk" >
>> wrote: >>
>> >> > Je_us wrote in rec.food.cooking:
>> >> >
>> >> >> On Fri, 28 Aug 2015 15:07:41 -0400, jmcquown
>> >> > >> wrote:
>> >> >>
>> >> >> > On 8/28/2015 2:31 PM, cshenk wrote:
>> >> >> > >
>> >> >> >> Hey Je_us, There's an alternative classic in the south.
>> Learned >> >> this >> one in Texas. You make the sauce just like for
>> a classic >> >> mac-n-cheese >> but you put in on cooked rice. You
>> want the sauce a >> >> bit more creamy as >> the rice will soak in
>> more but it might work >> >> well for you? You mix it >> all in just
>> like with pasta and bake >> it. >> > >
>> >> >> > Sorry, but cheesey rice (or cheese grits) casserole isn't
>> >> remotely >> > close to the same as macaroni & cheese. He's also
>> not >> overly fond >> > of rice.
>> >> >>
>> >> >> I'm not fond of rice? True, I don't eat a lot of rice compared
>> to >> many >> people, but I wouldn't go as far as saying I don't like
>> rice. >> I'll >> probably try Carol's idea, but agree it won't
>> resemble mac n' >> cheese.
>> >> >
>> >> > Yup, it will not be the same but it might work well enough for
>> your >> > needs to be a sub since wheat doesn't work for you.
>> >> >
>> >> > Worth trying!
>> >>
>> >> And try it I shall
>> >
>> > I knew I had some recipes. Now as said, these aren't going to be
>> > mac-n-cheese but they are 'related' and you can make at least the
>> > first one a lot soupier/creamier if you like.
>> >
>> > I personally like to use a simpler recipe for cheese sauce sometimes
>> > I'll add that to another message because I'd like to see what others
>> > use for a cheese sauce).
>> >
>> > First one would be main pick but some of the others might appeal as
>> > well. I'd up the cheese in the first one though, double it or more
>> > (grin).
>> >
>> >
>> > MMMMM----- Recipe via Meal-Master (tm) v8.05
>> >
>> > Title: Baked Rice and Cheese
>> > Categories: Casserole, Rice
>> > Yield: 4 Servings
>> >
>> > 1 c Raw Rice
>> > 1 sm Onion; minced
>> > 6 tb Butter
>> > 3 tb Flour
>> > 1 ts Salt
>> > 1/8 ts Pepper
>> > 1/2 ts Dry Mustard
>> > 1 ts Worcestershire Sauce
>> > 2 c Milk
>> > 1/2 lb Cheddar Cheese
>> > 3 tb Fine Dry Bread Crumbs
>> >
>> > Cook and drain rice. Cook onion in 4 tbs. of butter, add flour and
>> > seasonings. Add milk gradually and cook, stirring constantly until
>> > thickeded. Dice half of cheese and add to mixture, stir constantly
>> > until blended. Slice remaining cheese. Put half of rice in shallow
>> > 1 1/2 qt. baking dish. Cover with layer of sliced cheese, pour
>> > half of hot mixture over top. Repeat with other half of
>> > ingredients. Sprinkle crumbs on top, and dot with remaining
>> > butter. Bake in hot over at 400? for 20 minutes.
>> >
>> > Source: Recipes Out of This World Women of St. Agnes Catholic
>> > Church Charleston, WV 1969
>>
>> Thanks Carol, I'll try this one soon, the only ingredient I need is
>> dry mustard. Looking forward to it, actually
>
>Actually the dry mustard though a nice touch, isn't essential.
>Consider a TS or so of prepared mustard of your choice that you have
>handy, or just omit it.

Thanks, I do have some Dijon I could use instead.