The Wicked Witch of the Waste and Gluten Free Macaroni and Cheese

"This hat shop is tacky!"  declared the Wicked Witch of the Waste in the animated film, "Howl's Moving Castle".

I still had my hat shop when Howl's Moving Castle was released. Many of my customers told me that I had to see it because the beginning sequence took place in a hat shop very like mine.  I saw the movie and did not think the hat shop was tacky at all. It reminded me of my shop, Zazu and Violets'.  During the film the heroine's hair turned white, just like mine.  Which was also pointed out to me by my customers.

It is a mesmerizing movie, beautiful, colorful and a happy ending.  The wicked Witch of the Waste is a great villain, she oozes evil, and she does wear a rather fabulous big black hat.

Could "tacky" be also "cheesy"?  I know what is cheesy.  My gluten free macaroni and cheese.

Macaroni and Cheese

Serves 6-8

1 lb. brown rice elbow macaroni
olive oil
4 tbs. butter + 1 tbs for greasing the baking dish
4 tbs. rice flour
3 cups milk
1/2 cup beef or chicken or vegetable broth
1 1/2 cups grated gruyere cheese
1 1/2 cups grated English cheddar cheese, preferably from Dorset
1 tsp. salt
1/4 tsp. freshly grated nutmeg
1/4 cup freshly grated parmigiano reggiano
1/4 cup gluten free bread crumbs

Cook the macaroni in gently boiling salted water with a little olive oil added to it, for 7 minutes stirring occasionally. It will not be cooked through.  Drain and drizzle with a little olive oil to keep from sticking together.  Set aside while you make the cheese sauce.

Pre-heat the oven to 350 degrees.  Grease a casserole dish with the tablespoon of butter.

Melt the remaining butter in a wide saucepan, add the flour and cook together for a few minutes.  Add the milk and stock, and cook on med-high heat until the sauce thickens.  Turn off the heat and stir in the cheeses, salt and the nutmeg.  Put the macaroni in the casserole dish and pour the cheese sauce over.  Cover with foil and bake for 30 minutes.  Uncover and top with a mixture of the parmigiano and bread crumbs.  Bake another 20 minutes until bubbly and golden.

Let cool for 10 minutes before serving with a handful of clover sprouts dressed with a little lime juice, rice vinegar and sea salt.


This macaroni and cheese is not tacky, it is very cheesy and yummy!

To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.