Homemade mac ‘n cheese, it does the trick every time. And better yet, it doesn’t have to be over-the-top or complicated in the least, which is especially great these days since I am not in the mood for complicated whatsoever.
The sauce is simple and comes together pretty quick. Butter and white rice flour make a roux, and once that has been combined, salt, pepper, dijon mustard, and milk are whisked in until bubbling. I used a spatula to check every minute or so for flour that hadn’t yet whisked in. By the time it was bubbling, all was combined and well. Once bubbles form, reduce the heat and add the cheese (so much cheese!), reserving half a cup for topping.
While the sauce is forming, cook gluten-free pasta according to package directions. I used Lundberg brown rice elbow macaroni and let the noodles boil for 8 minutes, adding a drizzle of olive oil to the water to help reduce sticking. Once cooked and drained, place back into the pot to combine with the cheese sauce.
After the cheese sauce and noodles have been combined, place mixture in an 8×8″ baking dish. Top with reserved cheddar cheese and bake at 400 for 20-25 minutes (or until your preferred level of cheesy brownness has been achieved).
This could easily be a meal in itself, but I went full Donna Reed and served mine with turkey meatloaf, peas and carrots. Sunday supper at its finest.
Gluten-Free Mac and Cheese (serves 4-6)
**could easily be non-GF by subbing regular pasta and flour**
1 16oz package gluten free pasta (I used Lundberg brown rice elbow macaroni)
1/4 cup butter
1/4 cup white rice flour (other GF flours could work well here, though GF all-purpose would be best)
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1 tsp dijon mustard
1 1/4 cup whole milk
1 cup shredded parmesan cheese
1 1/2 cup shredded cheddar cheese, divided
Preheat oven to 400. In a small pot on medium heat, melt butter. Once melted, add flour and whisk to combine until a paste forms. Add salt, pepper, dijon mustard, and milk. Whisk until well combined, but continue to check for roux that may not have whisked in. Bring mixture to a bubble, but not a boil. Once bubbling, reduce heat to low add 1 cup of parmesan and 1 cup of cheddar, reserving the remaining cheddar cheese for topping.
While sauce is forming, boil pasta according to package directions. Once cooked, drain and place back into pot. When cheese sauce is ready, pour over pasta and gently combine with a spatula.
Place pasta and cheese sauce mixture into an 8×8″ baking dish and top with reserved cheddar cheese. Bake for 20-25 minutes, or until your preferred level of browning has been reached.