Ingredients:
6 tbsp. (¾ stick) butter
1 tbsp. gluten-free all-purpose flour
½ tbsp. (1 ½ tsp.) salt
several grinds fresh black pepper
1 tsp. smoked paprika
1 tsp. garlic powder
½ tsp. onion powder
½ tsp. chili powder
½ tsp. mustard powder
1 c. half & half
2 c. milk, hot
1 egg, beaten
½ block cream cheese
8 oz. Swiss cheese, cut into cubes
8 oz. Monterey Jack cheese, cut into cubes
8 oz. sharp cheddar cheese, cut into cubes
6 slices good American cheese (not the plastic-wrapped singles)
1 16-oz. package gluten-free macaroni
Bread crumb topping:
3 oz. parmesan cheese
3 slices multi-grain gf bread
2 tbsp. coconut flour
2 tbsp. butter, melted
¼ tsp. salt
1. Preheat oven to 350°. Melt butter in large saucepan. In a smaller saucepan, toast spices to emphasize flavors. Whisk gluten-free flour into butter and cook until mixture bubbles rapidly and raw cereal flavor has cooked out. Add toasted spices.
Oh, the coconut flour? Well it’s kind of hard getting enough fiber on a gluten-free diet, so I occasionally add a tablespoon or two of coconut flour to whatever I’m making. Pancakes? Sure. Pizza crust? Yeah. Banana nut bread? Definitely. Coconut flour contains 7g of fiber in every two tablespoons, so it’s a good investment. And it doesn’t really affect the flavor of whatever you’re making. You can omit it if you want, it’s not like I’m gonna call the fiber police on you.
What if you only like stovetop mac & cheese and not the baked kind? Great. Stop at step 4 and don’t bake it, but make sure to cook it an additional 5-10 minutes on the stovetop until the cheese sauce is thickened to the point you like. It’s not going to have a smooth Velveeta texture or anything, it’s cream and milk and flour and cheese, but it’ll taste amazing.
I hope you guys enjoy this take on gluten-free mac & cheese. Leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.
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