I can’t think of a better thing to eat on a cold, snowy night than a heaping bowl of steamy, creamy mac and cheese. I’ve been working on transferring recipes from my other blog and I’m getting really hungry just LOOKING at this recipe! Too late for tonight’s dinner, but maybe I’ll put it on the menu for next week!
I was SO excited when I figured out how to make this with gluten free products. The gluten free mac and cheese mixes are so expensive and I would rather my kid have real milk, cheese and butter every once in a while than the fake, powdered orange stuff. This recipe also does really well with regular flour and pasta, so if you need to make it for “civilians”, then it will work, too.
Gluten Free Macaroni and Cheese
Makes 8-1 cup servings
4 TB butter
4 TB gluten free flour (I’ve used rice, oat and AP flours…they all work)
1 TB mustard- it’s a southern thing…and it makes a difference!
4 cups whole milk- sorry, but it HAS to be whole milk. It will curdle and have a grainy texture if you use anything else…except for cream, lol.
2 cups shredded or sliced gouda
2 cups shredded sharp cheddar
1 pound gluten free pasta, cooked according to package instructions- we like rice. I know people don’t, but if you follow the directions and make sure to rinse it, it’s quite good.
Salt and white pepper to taste
1. Melt butter in a big skillet on medium heat. I like to use a whisk, so if you have a non-stick pan, make sure your whisk can be used in that pan and it won’t scratch it.
2. Mix in flour and whisk for 1 minute. Then add mustard and stir. 3. Add milk, one cup at time, whisking well. You have to babysit this. Once it thickens after each addition of milk, add the next one. 4. After milk is all incorporated and the sauce is thickened, add cheese.
5. Once the cheese is melted throughout, add pasta.
6. Add salt and pepper to taste.
At this point, you can do 2 things: You can throw it in a buttered or sprayed casserole dish and bake it for 25 minutes in a 350 degree oven, or you can serve it like it is. My husband prefers his mac and cheese “unbaked,” so I skip that step.
Side note: I realize that gouda can be expensive. I used to find deli sliced gouda at Aldi for about $2.50 for 8 ounces, but I haven’t seen it in a while. I used it for this particular picture and it was SO rich and yummy. Much to my husband’s dismay, I am morally against the use of the big, orange block of cheese that they don’t even keep cold in the store. As my mom’s friend used to say, “If the bugs won’t eat it, why should I?”
Another side note: You can make this recipe smaller, too. I make this size because it freezes beautifully and I put it in the 1 cup throw away plastic containers. We don’t eat it that often. It’s too much work to make all the time and if we did, we would be ginormous!