Celebrate National Noodle Month with the Gluten Free Mac & Cheese recipe on the Tillamook Kitchen! This recipe is super delicious, but when I look at this recipe I also love looking at the reviews. Melanie from Stockton, CA left a review that keeps me struggling to hold back tears each time I read it:
“Made it for my mom who was diagnosed with Celiac disease less than 2 years ago. She still can’t eat a lot of fat or dairy due the damage done to her intestines from the disease, but it was so good she almost cried.”
Thanks for the kind words, Melanie. I am so happy that you can make this for your Mom!
7 tablespoons Tillamook® Salted Butter
6 tablespoons gluten-free flour (such as Bob’s Red Mill Gluten Free Flour)
4 cups milk
¼ teaspoon cayenne pepper
1½ teaspoons dry mustard powder
1 tablespoon ground black pepper
1 teaspoon salt
1 lb gluten free pasta of your choice (elbow shape is traditional), cooked to al dente or according to the directions on the package
3 cups (12 oz) Tillamook® Sharp Cheddar Cheese, shredded
1 cup (4 oz) gruyere, shredded (mixed together with cheddar)
1 cup fresh gluten free bread crumbs (optional)
Preheat oven to 350°F.
Mix shredded sharp cheddar and gruyere cheese together in a bowl, set aside. Melt 6 tablespoons butter in a medium heavy bottom saucepan over medium-low heat. When butter is melted, whisk in gluten free flour; keep whisking until roux thickens and lets of a nutty aroma, 2-3 minutes.
Add milk in a thin stream to roux, whisking as you go. Add cayenne, mustard, salt and pepper. Allow mixture to come to a low boil, continuing to whisk. Simmer sauce until thickened, about 2 minutes, then turn off heat and stir in all but ½ cup of shredded cheese.
Stir in cooked, drained gluten free macaroni into cheese sauce. Pour entire contents into buttered casserole dish (a 3-Qt dish is the right size). In a small bowl, stir together bread crumbs (if using) and remaining ½ cup cheese. Sprinkle over macaroni.
Bake in middle of oven 25-30 minutes, until golden and bubbling.