This recipe is quite versatile and depending on the type of cheese and liquid you use — it can easily become alfredo sauce!
1 1/4 cups milk (I generally use 2%. If you want richer sauce use whole milk or cream.)
2 tablespoons butter
1 1/2 cup sharp cheddar cheese
1 tablespoon cornstarch
2 tablespoons milk or warm water
1/2 box gluten free pasta (I like Barilla brand)
Salt and pepper to taste
Preheat oven to 350* F if you’d like to bake your mac and cheese (it’s not necessary but it’s pretty tasty this way). If you’re using a block of cheese, shred the cheese finely before you begin cooking the pasta or making the sauce. Boil water over medium heat in a large pan on the stove. Add gluten free pasta and cook via package directions.
While the pasta cooks place a large sauce pan, filled with the milk (or cream) and butter over medium heat. Stir with a whisk to ensure the milk doesn’t scorch on the bottom of the pan. When the milk is simmering and butter has melted, slowly sprinkle in the cheese one small pinch at a time. Whisk to incorporate and melt. Do this until all the cheese is added. Depending on what kind of cheese you use it may look gloppy and chunky. Do not worry!! Reduce the heat just a bit.
In a small dish mix together cornstarch and remaining 2 tablespoons of milk (or warm water). Incorporate it well, ensuring that there are no lumps. Turn the heat back up to medium on the sauce and slowly pour in the cornstarch mixture, whisking the entire time. The cheese will start to melt more and the sauce will thicken. If it doesn’t appear thick enough, mix a little more milk and cornstarch together and incorporate into the sauce. If it appears too thick (ignore the chunkiness at this point!!) add a spoonful or two more of milk. Taste the sauce and then add salt and pepper to taste.
If your sauce went chunky, never fear! Sometimes this happens to me, sometimes it doesn’t. Perhaps different cheeses melt differently? Let the sauce cool for about 5 minutes and then pour it into a glass blender. Blend until smooth. If you have a plastic blender you should wait until the sauce is fairly cool to blend it.
Drain your pasta as soon as it’s done cooking. Pour sauce over pasta. If you’d like to bake your mac and cheese pour it into a greased casserole dish and top with a sprinkle of cheese. Cover pan with a lid or foil and bake for 25 minus. Uncover and bake for another 5 to 10 minutes until it’s slightly crispy on top. If you don’t want to bake it, transfer it to serving bowls, stir in a little sprinkle of cheese and serve while hot!
Ensure your other ingredients are gluten free.
If you’re baking the mac and cheese you’ll want to undercook the pasta so it still has a slight bit of firmness to it. The pasta will soak up some of the sauce while in the oven, which softens it a bit more.
You can use regular pasta if you’re not gluten free.
If you’d like to make an alfredo type sauce use parmesan or an italian blend of cheeses, then add a little garlic and parsley to the mix. It’s great with chicken mixed in.