Gluten Free Mac and Cheese
Cheesy, carby goodness to feed the soul on those cold gloomy days.
Servings Prep Time
4people 20 minutes
Cook Time Passive Time
35minutes 55minutes
Servings Prep Time
4people 20 minutes
Cook Time Passive Time
35minutes 55minutes
Ingredients
Mac & Cheese
Cheese Sauce
Instructions
  1. 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).
  2. Heat oil in a frying pan on medium heat, and fry the onions and garlic until soft. Set aside
  3. 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.
  4. 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
  5. 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.