Gluten-Free Tuesday: Macaroni and Cheese

If you want to add more gluten free recipes to your recipe box, Gluten-Free Tuesday: Macaroni and Cheese might be a recipe you should try. For $2.2 per serving, you get a main course that serves 4. One portion of this dish contains approximately 32g of protein, 42g of fat, and a total of 731 calories. 201 person were impressed by this recipe. Many people really liked this American dish. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. Head to the store and pick up garlic, reduced sodium broth, gluten-free elbow macaroni, and a few other things to make it today. It is brought to you by Serious Eats. Overall, this recipe earns a solid spoonacular score of 49%. Try Chef Amy’s Gluten-Free Macaroni with Dairy-Free Cheese Sauce, Gluten-Free Tuesday: Dairy-Free, Egg-Free Coconut-Pumpkin Pie, and Gluten Free Dairy Free Vegan Macaroni and Cheese for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Adjust oven rack to middle position and preheat oven to 375°F. 2 Fill a medium (3 quart) pot 3/4 full with water. Cover and bring to a boil over high heat. When water reaches a boil, add one teaspoon salt and pasta. Stir frequently with a wooden spoon during the first few minutes of cooking. Set a colander in the sink drain the pasta. 3 In a large (5 1/2 quart) pot, melt butter over medium heat. Add garlic and mustard. Cook, stirring constantly, until garlic is translucent, about one minute 4 Switch to a wire whisk. Add sweet rice flour. Cook, whisking constantly, until thick and light brown, about three minutes. 5 In a slow and steady steam, add chicken broth and milk. Whisk until mixture thickens. Cook until mixture is thick and beings to bubble. Turn off heat. 6 Check pasta. When it’s almost tender, drain and return to cooking pot. 7 Finish making the sauce. Turn heat to low. Add cheese, one handful at a time, until incorporated. Stir gently using a wooden spoon until cheese melts. Sauce should be smooth. 8 Add pasta to sauce. Stir to combine. Pour into an 8x8-inch baking pan. Sprinkle breadcrumbs and Parmesan cheese evenly over the top of pasta. 9 Bake until sauce is bubbling and edges are starting to turn golden brown, about or 25-30 minutes. Remove pan from oven and allow to cool for ten minutes before serving.

 

Step by step:

1. Adjust oven rack to middle position and preheat oven to 375°F.

2. Fill a medium (3 quart) pot 3/4 full with water. Cover and bring to a boil over high heat. When water reaches a boil, add one teaspoon salt and pasta. Stir frequently with a wooden spoon during the first few minutes of cooking. Set a colander in the sink drain the pasta.

3. In a large (5 1/2 quart) pot, melt butter over medium heat.

4. Add garlic and mustard. Cook, stirring constantly, until garlic is translucent, about one minute

5. Switch to a wire whisk.

6. Add sweet rice flour. Cook, whisking constantly, until thick and light brown, about three minutes.

7. In a slow and steady steam, add chicken broth and milk.

8. Whisk until mixture thickens. Cook until mixture is thick and beings to bubble. Turn off heat.

9. Check pasta. When it’s almost tender, drain and return to cooking pot.

10. Finish making the sauce. Turn heat to low.

11. Add cheese, one handful at a time, until incorporated. Stir gently using a wooden spoon until cheese melts. Sauce should be smooth.

12. Add pasta to sauce. Stir to combine.

13. Pour into an 8x8-inch baking pan. Sprinkle breadcrumbs and Parmesan cheese evenly over the top of pasta.

14. Bake until sauce is bubbling and edges are starting to turn golden brown, about or 25-30 minutes.

15. Remove pan from oven and allow to cool for ten minutes before serving.

Nutrition Information:

covered percent of daily need