Kitchen Sink Gluten-Free Mac n’ Cheese
The main purpose of this dish is to get rid of all the cheese in your fridge - everything but the kitchen sink. I’ve used all of the suggestions below at one point or another in mac n’ cheese. I doubt you will ever end up with all of the below on hand (unless you have a serious cheese hoarding problem, like I do), but feel free to mix and match. To make this recipe non-gluten free simply use regular flour, bread, and pasta.
Servings 6
Ingredients
- 4 tablespoons unsalted butter
- 1 quart whole milk
- 1 pound fusilli I used quinoa pasta
- 3 tablespoons white rice flour
- 1 ½ teaspoons salt
- ½ teaspoon red pepper flakes
- 2 teaspoons Dijon mustard
- 5 cups mixed grated cheese cheddar, parmesan, asiago, fontina, gruyere, mozzarella or jack
- ½ cup fresh breadcrumbs from gluten-free udi’s bread
Instructions
- Preheat the oven to 400°F. Butter a large cast-iron skillet, casserole pan, or a 9 × 13-inch baking dish, and set it aside.
- Warm the milk in the microwave or in a saucepan set over medium-low heat.
- Bring a large pot of salted water to a boil. Add the pasta and cook, following the package directions, until 3 minutes shy of al dente. The pasta should still have a bite to it. Drain, and shake out all the water.
- In a large pot or Dutch oven, melt the butter over medium-high heat. Whisk in the flour and cook until it is fully incorporated, 1 to 2 minutes.
- Add the warm milk and whisk gently over medium heat until the mixture has bubbled and thickened enough to coat the back of a spoon, about 10 minutes.
- Stir in the salt, pepper, mustard, and most of the grated cheese, reserving about 1/2 cup. Add the pasta and toss to combine. Distribute the mixture evenly in the prepared skillet or baking dish, and sprinkle the remaining cheese over the top, followed by the bread crumbs.
- Bake for 20 to 25 minutes, until bubbling and browned. If the breadcrumbs are not browned and toasty, stick the pan under the broiler for 1 minute. Serve piping hot.