Gluten Free Macaroni and cheese can be made in 1 dish for easy clean up and easily modified to accommodate any dietary restriction or cuisine. Once you begin preparing this dish, it’s hard to stop without compromising the integrity of the sauce, so you will want to assemble your ingredients before you start.
Serves 4
Ingredients:
2 TBSP Butter/oil,
2 TBSP GF Glour,
1 c. chicken broth,
1 c. coconut milk,
2 c. GF pasta,
1 c. aged cheddar,
1 TBSP onion powder,
1 tsp paprika,
1/2 tsp ground mustard,
1/4 tsp tumeric,
salt and pepper to taste,
Instructions:
The first major difference you will notice between gluten free and gluten filled pasta, is that you should not boil your pasta separately. If you have ever made gravy or Béschemel from scratch, it will be a very similar.
Add oil to pot and heat over medium, then add diced onions. When the onions start turning clear, add flour to coat and lightly brown. If you are not using onions, you can add the flour right to the oil.
Slowly add the broth or water little by little, stirring the coated onions so that the liquid absorbs into the flour and does not get chunky. Once the liquid is fully incorporated and there is a thick base, you will slowly add your milk product constantly stirring or the sauce will not set up properly.
Add the spice mix to your sauce, and the uncooked gluten free pasta, this is when you will add just enough water until the sauce just covers the pasta. Once the pot is simmering, add cheese then cover and simmer until pasta is cooked to your preference. Al dente can be about 12 minutes. DO NOT OVERCOOK GLUTEN FREE PASTA, it will disintegrate.
Alternatively, you can transfer the Gluten Free macaroni and cheese to a baking dish and cover with breadcrumbs and cheese, bake for 15-20 minutes, checking halfway through to check the noodles. Always let cool for 5 minutes before serving, this will allow sauce to set and avoid burning your mouth.
