Hominy “mac” n’ cheese

Ever since I discovered canned hominy at my local store, I have been trying to come up with interesting ways to use it.

One day I was pondering a meal with mac n’ cheese as a side dish and discovered I only had about half a cup of macaroni….and Eureka!

I could use hominy instead! Actually, I combined the two, but I think this would work really well with hominy alone.

This recipe would make a great gluten-free alternative to the usual mac n’ cheese if you don’t like rice or corn pasta.

But of course there’s still the flour in the roux-based cheese sauce that would have to be considered.

Any suggestions on a gluten-free substitute for that?

I am not gluten intolerant (obviously – I am constantly posting about carbs carbs carbs and usually it is wheat), but I have a few close friends and family members that I will happily cook GF for.

This makes a great side dish for ribs!

Might as well throw in some tangy vinegar-dressed coleslaw while you’re at it.

Or, if you’re having one of those days where you just need to curl up with a big bowl of mac n’ cheese with lots of freshly ground black pepper, be my guest. Here’s the recipe!