Super Creamy Gluten Free Mac and Cheese
Don't skip the creamy just because you're gluten free. Make this ultra-indulgent delcious mac and cheese no matter what diet you're on.
Ingredients
- 1 1/2 cups gluten free elbow macaroni (dry (measure first then boil it) )
- 4 tablespoons butter
- 4 tablespoons gluten free flour blend (*see note 1)
- 2 cups whole milk (*see note 2 )
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dry mustard powder
- 2 cups shredded cheddar and swiss cheese (1 cup of each; measure after grating )
Directions
- 1
Bring a 3.5 quart pot of water to a boil. Add a teaspoon of salt and the pasta. Cook according to the package directions for al dente. Do not over cook. Drain, and rinse with cool water. Set aside.
- 2
In an oven-safe 10" or larger skillet, melt the butter over medium high heat. Add the flour and stir until no pockets of flour remain and the flour taste cooks out--one minute.
- 3
Add the milk and stir to combine. Reduce heat to medium-low and add the salt, pepper and mustard powder. Stir continuously and slowly until the mixture thickens--6 to 8 minutes. Be patient.
- 4
Once thickened enough to coat the back of your spatula, turn off the heat, add the cheeses and stir until melted. Taste for seasoning and add more salt if needed.
- 5
Add pasta and stir to coat. You can serve from here or transfer to the broiler for 4 to 5 minutes until the top just starts to get brown and bubbly.