I took ideas from various sources, starting from the classic recipe all the way through the "not just for kids" versions, until I finally came up with a dish that I hope will appeal to everyone… we sure liked it!
You can vary the pasta type and cheese type to your liking. I like the Tinkyada brown rice elbow noodles because they hold their body and absorb the cheeses well, not to mention that they're whole grain.
I find this recipe delicious, savory, and satisfying, easy to make and you'll have lots of leftovers... because it's filling.
Ingredients
1 lb gluten-free elbow macaroni
1 quart whole milk (could use 1% or 2%, but whole is creamier)
6 Tbsp unsalted butter
1/2 cup gluten-free flour (I use Bette Hagman's Featherlight blend)
10-12 oz Fontina cheese, grated (about 4 cups)
8 oz extra-sharp cheddar, grated (about 2 cups)
1/2 tsp freshly-ground black pepper
3/4 Tbsp kosher salt
1/4 tsp nutmeg
1 1/2 cups fresh white gluten-free bread crumbs, about 5 slices, crusts removed
2 Tbsp unsalted butter, melted
Directions
Preheat oven to 375°F.
Add salt and olive oil to a large pot of water and bring to a boil. Add the macaroni and cook according to package directions. Err on the side of slightly-undercooked. Drain well.
While water is warming, heat milk in a small sauce pan, but do not boil it. Melt the 6 Tbsp butter in a large (4- or 6-quart) pot and add flour. Whisk this over medium-low heat for two minutes. While whisking, add the hot milk and cook for another few minutes until mixture is thickened and smooth. Remove from heat and add Fontina and cheddar cheeses 3/4 Tbsp, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Combine the fresh bread crumbs and 2Tbsp melted butter in a bowl. Sprinkle over the top of the macaroni and cheese. Bake for 30 to 40 minutes or until the sauce is bubbling and the macaroni is browned on top.
Let stand for 10 minutes before serving.
Enjoy!
- Scott
No comments:
Post a Comment