People feel strongly about macaroni and cheese. Some are diehards for the blue box. Others will only touch homemade. Some swear that you need smooth melting cheeses like American or Velveeta, and others feel sharper cheeses pack a better punch. I don’t feel it is my job to declare which is the best, but I do think that this macaroni and cheese is pretty great. My family (including the gluten eaters) love it and it retains good flavor and texture the next day too. My preferred macaroni is from Cadia brand. Provided you heed the directions to only cook until al dente, it holds its structure and toothsome bite quite well.
Mac & Cheese, Gluten Freed
- May 4, 2021
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- 10 ounces gluten-free elbow macaroni
- 4 ounces unsalted butter
- 1 teaspoon house blend seasoning
- ¾ teaspoon dry mustard
- ½ teaspoon salt
- 1 teaspoon Dijon mustard
- 1 14-oz can evaporated milk
- ¼ cup cornstarch
- 3 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey jack cheese, divided
- Dash of cayenne pepper
- ½ tsp white pepper
- Step 1
- Preheat oven to 375°.
- Step 2
- Boil elbow noodles only until al dente, about 8 minutes. Drain and set aside.
- Step 3
- In a medium pot, melt butter, then whisk in seasonings and Dijon mustard.
- Step 4
- In a glass measuring cup, 2 cups or larger, whisk milk and cornstarch until smooth.
- Step 5
- Slowly pour liquid mixture to butter and cook stirring constantly until thickened, about 5 minutes.
- Step 6
- Add 2 ½ cups of the cheddar cheese and half of the Monterey jack cheese to the sauce mixture and stir until well incorporated.
- Step 7
- Add macaroni to sauce and stir.
- Step 8
- Add white and cayenne peppers.
- Step 9
- Taste and adjust seasoning, adding additional house blend, white pepper or cayenne.
- Step 10
- Turn the macaroni mixture into a buttered casserole dish
- Step 11
- Top with remaining cheese and bake in the oven for 20 minutes or until heated through.