I don’t make mac & cheese often. When I do, I forget to write the recipe down. This last time I made it, Chaz raved. I asked several times if he was serious because I wanted to make sure he wasn’t just appeasing me. To make his point, he went for seconds. Something we rarely do these days.
So here you go readers, a Chaz approved gluten-free mac & cheese. If you want to make it dairy-free, your favorite milk, fat, and meltable “cheese” should work. Also, I’ve made it using the Chedda Fondue from The Ultimate Uncheese Cookbook. Just use the Chedda Fondue in place of the béchamel cheese sauce.
Gluten-Free Mac & Cheese – serves 6-8
12 ounces gluten-free pasta (I used Tinkyada brand)
6 cups water
3 tablespoons butter
3 1/2 tablespoons rice flour
1 1/2 cup milk
3 cups cheddar cheese, shredded or cut into small chunks.
Preheat oven t0 350º. In a large pot, bring your water to a boil. Add about a tablespoon of salt, enough to make it almost like sea water. Add the pasta and cook 2 minutes under the package directions, stirring occasionally to keep it from clumping. In a large saucepan, melt the butter on medium heat. Add the flour when the butter is completely melted and stir together, cook for 2 minutes. Turn the heat to low and slowly whisk in your milk. Let it simmer for about 2-3 minutes then add your cheese, stirring frequently to help the cheese melt. Once your pasta is done, drain it and set aside. Once the cheese is completely melted, keep stirring until the sauce is thick. Remove the sauce from the heat and add the pasta, stirring to coat it in the sauce evenly. Transfer to a casserole or baking dish. Place the dish in the oven and bake for 20-30 minutes.