How To Make Homemade Gluten-Free Mac and Cheese

xo

Gluten Free Goddess Homemade Baked Mac and Cheese

The trick with cooking gluten-free pasta is to not boil it too much, keep it a touch al dente, while it continues to cook in the oven. Our current favorite paste to use is Barilla Gluten Free Penne.

Ingredients:

12 ounces dry elbow macaroni, penne or gluten-free spiral pasta
2 tablespoons butter
2 tablespoons sweet rice flour or cassava starch
2 1/2 cups whole milk
1 cup shredded sharp or extra sharp cheddar cheese
3/4 cup shredded havarti or mild cheddar cheese
1/2 teaspoon gluten-free Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon ground white pepper
1/4 teaspoon nutmeg
Smoked paprika to sprinkle on top

Instructions:

Preheat oven to 350ºF.

Bring a pot of plenty of salted water to the boil and cook the gluten-free pasta until just tender and slightly undercooked. Drain the pasta in a colander, drain. Pour it into a 6-cup baking dish. Set aside.

While the pasta is cooking, start preparing the cheese sauce.

In a medium saucepan, heat the butter over medium-low heat and add the rice flour/starch (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add the milk, a little at a time, whisking to combine the flour paste and milk. Bring the mixture to a soft bubble (it will thicken as it heats), then reduce the heat to low. Add the grated cheeses, Dijon mustard, salt, pepper and nutmeg and mix well.

Continue to slowly stir the sauce until the cheddar melts, about 3-4 minutes. Remove from heat and set aside. Add the cheese sauce to the cooked macaroni/pasta and toss gently to combine. Sprinkle the top with smoked paprika. Bake at 350°F for 20-25 minutes, until heated through and bubbling around the edges.

Serves 4.