Hey guys! it’s been a while since I last posted a recipe on here for you, and so today I thought that I would to share a meal with you that we’ve been eating quite a bit lately: gluten free mac and cheese.
We’re heading into winter in New Zealand and it’s getting a little chilly, and I find mac and cheese incredibly comforting when it’s cold and gloomy out; I don’t know what it is, but you really can’t beat melted cheesy, carby goodness when the weather it’s shitty outside (yes, I know I’m lactose intolerant..)
Ingredients
Mac & Cheese
- 2 cups gluten free macaroni
- 2 teaspons olive oil
- 1 clove garlic minced
- 1 brown onion finely diced
- 2 spring onions white parts only, diced
- 1/2 cup gluten free panko breadcrumbs
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons cornflour
- 2 pinches smoked paprika
- 1 teaspoon chicken or vegetable stock powder
- 1 teaspoon dijon mustard
- 1/2 cups milk
- 1 cup cheese grated
Servings: people
Instructions
- Preheat your oven to 200 degrees Celsius. Fill a saucepan with water, and bring to the boil. Once boiling, add the pasta and cook until just tender (about 5 - 6 minutes), stirring occasionally. Once cooked, drain and set aside (if you want, drizzle with oil, so the pasta doesn't stick).
- Heat oil in a frying pan on medium heat, and fry the onions and garlic until soft. Set aside
- In a large saucepan, melt the butter on a low - medium heat, then add the cornflour and paprika (feel free to use nutmeg instead of paprika, it works amazingly well), stirring until caramelised (around 2 - 3 minutes). Remove from the heat and add in the mustard and stock powder, gradually pour in the milk, whisking continuously until smooth.
- Return the pot to the heat and bring to a simmer, whisking until thickened. Stir through half the cheese and whisk until smooth. Remove from the heat and set aside
- Add the pasta and onion to the cheese sauce, and stir until well combined. Pour everything into a large baking dish, and combine the panko with the remaining cheese and sprinkle over the pasta. Bake for 15 - 29 minutes, or until the topping is golden and crispy.
Recipe Notes
- Feel free to add ham or bacon into the mac and cheese when combining everything in the pot. We usually add about 250 grams of ham, and it's amazing.
- I tend to eyeball the amount of cheese I use for this recipe, it turns out I use way more than a cup - I probably use closer to three or four.... Hey. I love cheese.
- This recipe covers dinner for about two days for us, although it would probably last longer/serve more people if we also had it with a salad on the side.
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