Gluten-free gourmaroni
by kerstentai
Adapted for GF needs from ATK recipe in The New Best Recipe.
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INGREDIENTS
- 1/2 pound GF pasta ; Quinoa shells work well
- 2 1/2 tablespoons butter
- 3 tablespoons GF flour or starch combination
- 3/4 teaspoon dry mustard
- 1/8 teaspoon Cayenne pepper ; (optional)
- 2 1/2 cups milk ; or dairy combo: 1/2 and 1/2, cream, whole milk, skim, etc.
- 4 ounces Monterey jack cheese ; shredded (about 1 cup)
- 4 ounces sharp Cheddar cheese ; shredded (about 1 cup)
INSTRUCTIONS
Bring 1 quart of water to a rolling boil over high heat. Add the GF macaroni and cook according to package instructions, checking often toward the end of cooking time to avoid over-cooking. Drain and set aside.
Heat the butter over medium-high heat until foaming. Add the GF flour, mustard and cayenne (optional) and whisk well to combine. Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute. Whisking constantly, gradually add the mlik/dairy combo; bring the mixture to a boil, whisking constantly (the mixture must reach a full boil to fully thicken), then reduce the heat to medium and simmer, whisking occasionally, until thickened to the consistency of heavy cream. (This step will not take as long if using a high-starch GF flour. Watch the mixture carefully and do not overcook.)
Take the mixture off the heat and whisk in the cheeses and a pinch of salt until the cheeses are fully melted. Add the cooked pasta and cook over medium-low heat, stirring constantly, until the mixture is steaming and heated through. Serve immediately.
Optional: transfer the cooked macaroni and cheese to a 8"-square oven-proof baking dish, and top with breadcrumbs. Broil until the crumbs are deep golden brown, 3 to 5 minutes, rotating the pan if necessary for even browning.
Breadcrumbs:
3 slices of GF bread, torn into rough pieces
1 1/2 tablespoons cold butter, cut into pieces.
Pulse the GF bread and butter in a food processor until the crumbs are no larger than 1/8". Set aside for the topping, if desired.
NOTES
kerstentai
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (169g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 396 | ||
| Calories from Fat: 316 (80%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 35.2g | 47 % | |
| Saturated Fat 22.1g | 110 % | |
| Monounsaturated Fat 9.9g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 102.2mg | 31 % | |
| Sodium 515.4mg | 18 % | |
| Potassium 83.6mg | 2 % | |
| Total Carbohydrate 1.3g | 0 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 1.1g | ||
| Protein 19.2g | 27 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 396
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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