If you think Pepé is cheesy, wait until you try this Gluten Free Mac and Cheese
Never in a million years did I think I would be creating a Gluten Free Mac and Cheese recipe, but here I am. I have a couple of friends who are gluten sensitive, so I have to keep this in mind when cooking for them. One of these friends recently had surgery, and I volunteered to make him and his wife something to make their lives a little easier. I asked, “what would you like me to make?” He said, “Mac and Cheese.” “Uh… What? “ “You’re gluten free – how’s this going to work?” He said, “they make gluten free pasta.”
What if you’re not on a gluten free diet?
Hey, I get it… me and gluten – we go way back. I’m not on a gluten free diet and don’t plan on being on one anytime soon, or ever, but now that I’ve created and eaten this amazing Gluten Free Mac and Cheese recipe, I might find some ways to reduce my gluten intake. You don’t have to use gluten free pasta if you don’t want. You can also use regular breadcrumbs for topping this wonderful warm pan full of cheesy goodness. Either way, you have options.
Doesn’t most mac and cheese recipes start with a Béchamel Sauce?
Traditionally yes, but you’ve made this far, so hang with me and you’ll see it’s all going to workout. Pepé was flipping out because he noticed I wasn’t making a béchamel sauce. Let’s not forget he’s French, so he’s a bit touchy about anything that’s not done the “French” way. I had to explain that it wouldn’t be gluten free if I made a roux with flour and milk, so he just stared with a look of doubt on his face as I continued onward into the gluten free zone. #norouxforyou 😉
Do I have to bake this mac and cheese?
Nope. I’ve eaten it right out of the sauce pan. I would have kept going, but I remembered, I was making this for someone else and had to see how it would turn out if baked. Plus, I saw these gluten free breadcrumbs in the gluten free isle, so might as well go all the way. #betterthanboxmacandcheese
Gluten Free Mac and Cheese
- 8 Ounces Gluten Free Pasta dried pasta
- 2 Cups Cheddar Cheese shredded
- 1 Cup Parmigiano Reggiano Cheese grated
- 1/8 Teaspoon Dry Ground Mustard
- 1/8 Teaspoon Cayenne Pepper
- 1/4 Teaspoon White Pepper
- 3/4 Cup Heavy Cream
- 1/4 Cup Whole Milk
- 3 Tablespoons Butter
- 1/4 Teaspoon Salt
- 3 Tablespoons Gluten Free Bread Crumbs for topping
- Start water boiling in a large sauce pan and cook the pasta about 2 minutes less than package directions. You want the pasta to be al dente. Gluten free pasta can turn to mush very quickly.
- In smaller sauce pan, add milk, cream, butter, dry mustard, cayenne pepper and white pepper. Heat (not boil) until butter is melted and seasonings are incorporated.
- Stir in the cheese until it’s all smooth and creamy. Drain pasta, place back into large sauce pan, pour cheese mixture on top and stir until completely combined and smooth. It’s ready to eat now or you can continue for a baked version.
- For the baked version, pour into a 8” x 8” or similar oven safe dish, top with the gluten free bread crumbs and bake at 400°F for 12-18 minutes.