It’s no secret, I have always been a sucker for mac & cheese, it’s like the culmination of carbs and cheese.. which are two of my favorite things! In my younger years the blue box was my friend, but these days if I’m going to indulge, then I like to do it right. And this is mac and cheese done right!
The options are really limitless here, the ingredients are merely a suggestion; I have made this as is or with smoked cheddar and gouda, any number of cheesey combinations would be tasty. It would be a great base for add-ins, like bacon or pulled pork, you know whatever floats your boat. I’m a bit of a purest when it comes to my cheesy carbs, but I don’t judge. Oh, and I will tell you it will feel like an awful lot of cheese for the amount of pasta while you’re making it but.. it’s not. Enjoy!
Perfect Macaroni & Cheese {Gluten Free Option} (Print Me)
Ingredients:
~ 1 cup breadcrumbs (gluten free option)
8 Tablespoons (1 stick) unsalted butter
5 ½ cups milk
1/2 cup all-purpose flour (gluten free option)
2 teaspoons kosher salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
4 ½ cups (~18 oz) sharp white cheddar
2 cups (~8 oz) Gruyere (or substitute your favorite cheeses here)
1 pound elbow macaroni (gluten free option)
Directions:
Shred cheese an mix together, set aside. Heat the oven to 375º F. Spray a 3-quart casserole dish with non-stick spray and set aside. In a small saucepan over medium heat, melt 2 tablespoons butter, toss in breadcrumbs then remove from heat and set aside.
In a medium saucepan set over medium heat, or in microwave, heat milk.
Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, and 4 ½ cups of cheese . Set cheese sauce aside.
Fill a large saucepan with water and salt lightly. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour the mixture into the prepared casserole dish. Sprinkle on remaining 2 cups cheese, then scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
Source: Martha Stewart
