A rich and velvety gluten-free mac and cheese featuring a smooth roux-based sauce, sharp cheddar, and Monterey Jack cheese. This recipe ensures a perfect al dente texture without the graininess often associated with gluten-free dishes.
16 oz Gluten-Free Elbow Pasta
4 tbsp Unsalted Butter
1/4 cup Gluten-Free 1-to-1 Flour
3 cups Whole Milk
3 cups Sharp Cheddar Cheese
1 cup Monterey Jack Cheese
1 tsp Garlic Powder
1/2 tsp Dry Mustard
To taste Salt and Pepper
Always grate your own cheese from a block; pre-shredded cheese contains anti-clumping agents that cause graininess.
Salt your pasta water heavily as gluten-free pasta can be bland on its own.
Use room temperature milk to prevent the roux from seizing and creating a gritty texture.
Leftovers can be stored for up to 3 days; reheat with a splash of milk to restore creaminess.
For a crispy finish, top with gluten-free breadcrumbs and broil for 3 minutes.
Find it online: https://fabiloustaste.com/gluten-free-mac-and-cheese/