Gluten Free Baked Mac and Cheese

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This recipe comes from Martha Stewart and is fabulous (one minor change below)!  I have a regular version of Mac & Cheese but wanted to try a baked version.  Even my husband liked this, either he is getting used to gluten-free cooking or he is desperate!

The one change I made was the “crisp puffed rice cereal”.  I just could not image eating this on my mac & cheese.  I used my “go to” bread crumbs which also added more flavor.  Of course I use “Tinkyada” pasta which I like the best.

Ingredients

  • 3 tablespoons unsalted butter, plus more for dish
  • 1/2 cup gluten-free crisp puffed-rice cereal, slightly crushed “go to” bread crumbs
  • 1 ounce Parmesan, grated (1/4 cup)
  • 1 small yellow onion, diced small
  • 2 tablespoons potato starch
  • 2 cups whole milk, warmed
  • 3/4 pound cheddar, shredded (3 cups) (I used mixture of cheddar and another cheese)
  • 1 teaspoon Dijon mustard
  • 3/4 pound gluten-free penne ( I used elbow)
  • unsalted butter
  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 350 degrees. Butter six 8-ounce ramekins or a 2-quart baking dish. Microwave 1 tablespoon butter until melted, then toss with bread crumbs and Parmesan.
  2. In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and cook until softened, 4 minutes. Sprinkle with potato starch and cook 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with bread crumb mixture and bake until sauce is bubbling and topping is golden, 15 to 20 minutes
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This entry was posted in Food, Food and Drink, Gluten free, Posts and tagged , , . Bookmark the permalink.

One Response to Gluten Free Baked Mac and Cheese

  1. thebeadden says:

    Anything cheese makes me happy!

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