Gluten Free Macaroni and Cheese

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Gluten Free Macaroni and Cheese I am gluten intolerant and am finally accepting it as a fact of life. So imagine how thrilled I was to find a new gluten-free flour product that works just like regular all-purpose flour! Leave it to Thomas Keller and his amazing food developer Lena Kwak to figure it out! It’s called Cup4Cup and I love it. From cookies to braises to creamy sauces, I’ve had amazing results. So I figured I’d put it to the test and make the ultimate glutinous dinner- homemade macaroni and cheese. My son declared this “the best you’ve ever made, Mom!”

Since this is such a rich dinner, I love serving it with roasted broccoli or cauliflower. Also, it’s the perfect amount for kids or a side dish when served in individual ramekins.
  • tick Vegetarian
  • tick Pasta
  • tick Gluten Free

Ingredients

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  • 12 oz GF fusilli or shells such as Bionature (I love this brand)
  • 2 1/2 cups milk
  • 4 tbsp butter
  • 4 tbsp Cup4Cup gluten-free flour
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • A few shavings nutmeg
  • 3 cups shredded cheddar, medium or sharp
  • For the topping:
  • 2 tbsp butter
  • 1/2 cup GF bread crumbs

Preparation

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Cook the pasta according to the instructions in well salted water.

Place the milk  (I use 2%) in a saucepan over low heat to warm. In a larger saucepan, melt the butter over low heat. Whisk in the GF flour until smooth, then continue whisking for 1 minute to cook the flour without letting it brown. Slowly add the warmed milk, whisking constantly to create a smooth béchamel. Allow to cook for 3-5 minute to thicken. Remove from the heat. Add the salt, pepper, a few gratings of fresh nutmeg and taste. Add more salt and pepper to taste.Stir in the cheese to melt.

Preheat the broiler. When the pasta is cooked, drain it well and return it to the pot. Add enough of the cheese sauce to coat it thoroughly. (There may be a little left. I like to use it to pour over roasted broccoli or cauliflower.) Pour the pasta into a lightly greased baking dish. (I used an oval Apilco 3 qt. casserole.)

Sprinkle the top of the pasta with the breadcrumbs, then crumble the butter into small pieces over the top. Place under the broiler and cook for 1-2 minutes until well browned. Serve immediately.

Comments

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  • Nicole Spurgeon says:

    Delicious!!! My whole family LOVED it! Thank you, Amanda!