One of my comfort foods growing up was mac and cheese. My grandma made the absolute best mac and cheese that were at every single holiday. When I found out I had celiac disease I was so sad to give up this mac and cheese, so I decided to master the gluten free version. Many years of testing this recipe out and it tastes like the real deal.
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SERVINGS: 4
- PREP TIME: 10 Mins
- COOK TIME: 30 Mins
- TOTAL TIME: 40 Min
Ingredients:
- 1/4 cup butter
- 1 onion, diced
- salt to taste
- 1/4 cup gluten free 1-1 flour or all purpose flour
- 3 cups whole milk
- 1/3 cup american cheese, shredded
- 1/2 cup sharp cheddar, shredded
- 1/3 cup parmesan, shredded
- 1 box gluten free pasta of choice
Preparation:
STEP 1.
In a pot over medium heat, melt the butter. Once it is melted and bubbling, add the onions and saute until translucent, around 5-7 minutes. Make sure to season with a few pinches of salt. Once cooked through, stir in the flour and coat the onions.
STEP 2.
While whisking, slowly stir in the milk to prevent any clumps. Once incorporated, bring the liquid up to a low simmer and stir for 10-15 minutes to thicken and develop flavor.
STEP 3.
Turn off the heat and strain through a fine mesh strainer. Return the strained sauce to the pot and stir in the cheese off heat until melted. Set aside while boiling pasta.
STEP 4.
Bring a pot of salted water up to a boil. Add the pasta and boil per the box’s instructions. Save a few ladles of pasta water for the sauce.
STEP 5.
Add a ladle or two of pasta water to the sauce to make creamy and bring together. Stir in the cooked pasta, and serve.
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