by Taylor - Food -

04. Gluten Free Macaroni & Cheese

INGREDIENTS

PASTA:

  • 1 pound dry gluten free pasta, (elbow, macaroni, cavatappi, fusilli or any other pasta you like); (I use Jovial pasta because they hold up pretty well and I can’t even tell it’s gluten free)

CRISPY TOPPING:

  • 1 tablespoon butter (I use Kerrygold butter)
  • 1/2 cup Gluten Free Panko breadcrumbs (Whole Foods has some options)

SAUCE:

  • 1/4 cup butter
  • 8 cloves garlic, crushed
  • 1/4 cup gluten free flour, such organic rice or almond flour (Whole Foods and Trader Joe’s have decent options)
  • 4 cups whole organic milk (Whole Milk works best for this),
  • salt and pepper, to season
  • 1 cup extra sharp cheddar cheese (I grate it myself)
  • 1 cup parmesan cheese (I grate it myself)
  • 6 ounces mozzarella cheese (I cut it into cubes myself)

NOTE: I add baked organic chicken to the mac and cheese; when I add chicken, I bake the chicken first at 375 degrees for 35 minutes.

INSTRUCTIONS

PASTA:

  1. Boil gluten free pasta in salted water, according to packet instructions, until JUST al dente. (do not over-boil!) Drain and rinse well with cold water. Set aside.
  2. Preheat oven grill or broiler to 190°C | 375°F.

CRISPY TOPPING:

  1. Melt 2 tablespoons butter in a large (and I mean large) cast iron skillet over medium-high heat.
  2. Add in the breadcrumbs; stir to coat and cook until browned.
  3. Transfer to a bowl; set aside.

SAUCE:

  1. Melt the 1/4 cup of butter in the same cast iron skillet.
  2. Add the garlic and sauté until just fragrant (about 1 minute).
  3. Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes.
  4. Reduce heat down to low; gradually whisk in 4 cups of the milk (about 1/4 cup at a time), whisking between each addition to combine.
  5. Bring to a boil until beginning to thicken. Stir as it thickens.
  6. Season with salt and pepper and stir.
  7. Remove from heat and add in the cheddar, parmesan cheese, and mozzarella. Stir through until all of the cheese has melted.
  8. Toss the pasta (and chicken if you added chicken) through the sauce until completely coated and fully mixed in.
  9. Top with the cooked breadcrumbs.
  10. Broil (or grill) in oven for about 10-15 minutes, or until bubbling. Check it so it doesn’t burn.
  11. Allow to cool down slightly before serving.

Enjoy and please let me know if you make the recipe! This one is my fiance’s absolute favorite, and I hope it’s your favorite too!

Always,

Taylor

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