Proof that gluten isn’t needed to make a great mac and cheese. Gluten free pasta is folded into a rich cheddar béchamel sauce, covered in naturally gluten free Tillamook Sharp Cheddar, and baked to cheesy perfection.
"A traditional and cheesy mac 'n cheese for those who cannot tolerate gluten – you’ll swear it’s the real thing. The spices can be dialed down for small children, or pumped up for adults." – Heidi Gibson of The AMERICAN Grilled Cheese Kitchen
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 Shredded Sharp Cheddar Cheese
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.