This recipe is from Shauna James Ahern's book Gluten-Free Girl. Copyright 2007 by Shauna James Ahern. All Rights Reserved. Used by arrangement with John Wiley & Sons, Inc.
1 package gluten-free pasta
4 ounces unsalted butter
4 ounces white rice flour
4 cups whole milk
pinch of nutmeg
2 cups grated cheese (try Manchego, but any good goat or sheep cheese will do)
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 cup gluten-free bread crumbs
How to Make It
Preheating. Preheat the oven to 450 degrees F.
Cooking the pasta. Cook the gluten-free pasta according to the manufacturer's directions. Drain and set aside.
Making the roux. In a saucepan over medium heat, melt the butter completely. Stir in the rice flour with a big spoon and cook for 3 to 4 minutes, stirring continuously until the flour is cooked. This loose ball of dough is called roux. Set the roux aside.
Making the cheese sauce. Put the milk in a saucepan with a pinch of nutmeg. Bring to a boil. As soon as the milk begins to boil, add bits of the roux to the milk, about 2 tablespoons at a time. Whisk the milk and roux together. The sauce will begin to thicken after 3 to 4 minutes. Add more of the roux, in the same amount as before. Whisk continuously and watch it thicken. Repeat this process until you have incorporated all of the roux into the milk. Add 1 cup of the grated cheese into the thickening sauce. Continue whisking. Add the salt and pepper. Taste the sauce to make sure it works for you.
Baking the macaroni and cheese. Toss the pasta into the cheese sauce. Stir it around, then pour into an oiled baking dish. Top the pasta and sauce with the rest of the cheese and bread crumbs. Bake in the preheated oven for 15 to 20 minutes, or until the top is well-browned.
Gluten-Free Girl, Copyright 2007 by Shauna James Ahern. All Rights Reserved. Used by arrangement with John Wiley & Sons, Inc.
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