Hello all! My name is Nichole and Elizabeth has been gracious enough to allow me to join her corner of the blogosphere. (Thanks again, Elizabeth!)
I thought I’d make my first post with something that is an absolute all-time favorite in my family and unquestionably one of my most favorite comfort foods: mac & cheese!
I’m still a greenhorn gluten-free lifer. One of the first foods I was sad to think I’d never seen again was macaroni and cheese. I’m glad to know I can still have and that I can still enjoy my favorite homemade recipe.
As the title suggests, this recipe has been passed along in my family for quite some time and I have not met anyone who has had it and didn’t love it. And: it’s really pretty dang easy! I hope everyone will try it and enjoy it!
1 lb gluten-free pasta*
2 tbsp unsalted butter
1/4 cup gluten-free all-purpose flour
1/4 tsp salt
1/4 tsp white pepper
1 cup half & half
1 1/4 cup milk
1/2 tsp onion powder
1 1/2 tsp dry mustard**
1 tsp vegetarian Worcestershire sauce
4 cups grated sharp cheddar, divided
1/2 cup bread crumbs***
1. Pre-heat oven to 350 degrees.
2. Prepare pasta according to the package directions, leaving it just a little unfinished so that it doesn’t become overdone during baking. Drain and set aside.
3. Melt the butter in a large pot.
4. Whisk in the flour, salt, and white pepper and stir until a paste is formed and all the flour is incorporated.
5. Slowly whisk in half & half and milk.
6. Stirring constantly, allow mixture to heat and thicken. When the mixture begins to boil remove from heat.
7. To the milk mixture add the onion powder, dry mustard, Worcestershire sauce, and two cups of the cheddar and stir until incorporated and cheese is completely melted.
8. Mix pasta into cheese mixture.
9. Place pasta mixture into a 9×9 (maybe slightly larger) pan that has been coated with non-stick cooking spray.
10. Cover pasta with remaining cheese and then with bread crumbs.
11. Bake 20-30 minutes, until bubbly around the edges and hot in the middle.
12. Remove and enjoy!
*I prefer using Trader Joe’s corn fusilli pasta. Penne could also work here. You want to choose a sturdy pasta that will hold up during baking and hold the sauce well.
**Please keep in mind dry mustard powder =|= yellow mustard. Dry mustard powder can be found in your grocery store’s spice aisle. (I add this note because I’ve made this mistake before. Not a tasty one!)
***I’ve seen premade gluten-free bread crumbs in the store and those would be great. However, if you’d like to use bread you’ve already got at home, I’d recommend the following:
2-4 slices of your favorite gluten free bread (I like Udi’s whole grain)
1/4 tsp Italian seasoning
1. Pulse bread in a food processer until uniform.
2. Toss with Italian seasoning.
3. Place crumbs on a foil lined baking sheet and place in a 350 degree oven.
4. Bake 5-7 minutes until dry and crumbly.
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