I really don’t like the pairing of gluten-free pasta with tomato sauce. There is something about brown rice pasta or quinoa/corn pasta that doesn’t mix well with the acidic tomato taste. (I have discovered a rice/corn pasta that is a LITTLE better).
As I’m half Italian, when I started eating gluten free I bought a bunch of pastas, knowing I wouldn’t go long without craving this staple dish. But after a few disappointments, I shoved the half-used boxes in the cupboard.
But Monday I decided to try one more time – this time with a baked macaroni and cheese dish. And I hit upon the PERFECT way to use gluten free pasta. Something about the cheese masks the texture/taste of the “fake pasta” (as I call it). And it actually tastes good!
Here’s my recipe, adapted from somewhere that I can’t remember. But with so many changes it’s pretty much mine now (right?)! Enjoy it!
| Gluten Free Eats: Fabulous Mac & Cheese |
- 2 T butter
- 2 T gluten free flour
- 12 oz gluten free pasta (by dry measure)
- 2 1/2 cups milk (I used 2 cups whole milk and 1/2 cup water)
- 1/2 t Dijon mustard (this makes the dish!)
- 1 t sea salt
- 3/4 cups ricotta
- 1 1/2 cups shredded cheeses (I used half cheddar, half mozzarella)
- 1/2 cup gluten free bread crumbs
- 1 T butter, melted (optional)
- OPTIONAL: steamed diced/chopped veggies like broccoli or cauliflour – I successfully tucked these into the dish and it tasted great!
- Boil a pot of water and cook gluten free pasta until al dente. Rinse under cold water just to stop cooking process and set aside.
- MEANWHILE:
- Melt butter in a saucepan. Whisk in flour to create a roux. Watch that it doesn’t burn.
- Slowly add milk, whisking slowly the whole time. Heat on medium until thickened, stirring frequently to avoid clumping or burning.
- Turn off heat and add Dijon mustard, sea salt, shredded cheese and ricotta. Stir until melty and blended.
- Preheat oven to 375.
- Pour cheese mixture over pasta in the saucepan and fold in gently. This is a good time to fold in your chopped veggies if you’re planning to do so!
- Place mac and cheese into an 8×8 pan. Sprinkle with buttered or unbuttered gluten free bread crumbs.
- Bake uncovered 20-25 minutes or until bubbly and heated through. Serve immediately!
You can add other seasonings into your mac and cheese like jalepenos, tomatoes and more! Get creative!
Have any gluten free tips or recipes to share? Leave a link or comment!
Brandy
Monday 20th of February 2012
Sounds & looks delicious, thanks for the recipe!
Brandy
Monday 20th of February 2012
Sounds & looks delicious, thanks for the recipe!
T Rex Mom
Sunday 30th of October 2011
That looks and sounds delicious. I might be able to do gluten free but not gluten free dairy free, too.
I think that has expanded your recipe repertoire, huh?
T Rex Mom
Sunday 30th of October 2011
That looks and sounds delicious. I might be able to do gluten free but not gluten free dairy free, too.
I think that has expanded your recipe repertoire, huh?
Kathleen Conner
Saturday 29th of October 2011
Hi. When I was in Italy I found GF pasta that DOESN'T taste gluten-free. I found a few places online, and I buy it there. It's seriously worth trying. It's called "Le Veneziane", and is a corn pasta. I'd post a few links of where you can buy it, but that might be against the rules--if you google, you can find it. I have no vested interest, except to spread the joy! =)