The quality of gluten-free products, especially flours and pastas, has improved drastically over the last 5 years. Flavor-wise, it really has gotten to the point where you’d never know the difference between GF and wheat.
Baking breads, cakes and pizzas are still a challenge at times, but this mac and cheese recipe dares you to tell the difference.
2 boxes (12 oz. each) gluten-free elbow pasta
8 tablespoons (1 stick) unsalted butter
4 1/2 cups milk
1/2 cup gluten-free flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
pinch of cayenne pepper
12 oz. grated sharp Cheddar cheese (about 4 1/2 cups)
8 oz. grated Gruyere cheese (about 2 cups)
Pre-heat the oven to 375 degrees.
Cook the pasta until a bit firmer than al dente.
Using a bit of the stick of butter, butter a 3-quart casserole dish.
Warm the milk in a saucepan over medium heat.
Place the remaining butter in a skillet with high sides and melt it over medium heat. When the butter bubbles, add the flour, whisking constantly. While whisking, add the hot milk, a little at a time. Whisk constantly, cooking about 5 minutes.
Remove from heat and stir in the salt, nutmeg, black pepper and cayenne. Then mix in 3 cups of the cheddar and 1 1/2 cups of the Gruyere. Stir in the cooked pasta.
Pour the mixture into the casserole dish, and sprinkle the remaining cheese on top.
Bake about 25 minutes, until golden.
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