Recipes

Josh Emett’s Gluten-Free Mac ’n’ Cheese

Name: Josh Emett’s Gluten-Free Mac ’n’ Cheese
Yield: Serves 4
Ingredients: 2 cups gluten-free elbow macaroni (or any pasta shape you prefer); 1 liter whole milk; 100 grams (just under 1 stick) butter; 1 cup diced smoked slab bacon; 1⁄2 cup cornstarch; 1⁄2 cup water; 100 milliliters cream; 1 cup grated Cheddar cheese, plus more for topping; 1 teaspoon mustard; salt to taste

Written by: Josh Emett | Published on: December 21, 2023

Serves 4 |

Mac ’n’ cheese is the ultimate comfort food. This is my foolpoof method—it’s been the winning recipe at the Oyster Inn for over 10 years. The bubbling cheesy top is irresistible.

Tip

You can cook this ahead of time and reheat when needed.

Ingredients

2 cups gluten-free elbow macaroni (or any pasta shape you prefer)

1 liter whole milk

100 grams (just under 1 stick) butter

1 cup diced smoked slab bacon

1⁄2 cup cornstarch

1⁄2 cup water

100 milliliters cream

1 cup grated Cheddar cheese, plus more for topping

1 teaspoon mustard

salt to taste

Directions

1. Cook the macaroni according to the package instructions until al dente. Drain and set aside.

2. In a medium saucepan, bring the milk and butter to a boil.

3. In a frypan, cook the bacon until crispy, remove, and drain in a colander. Then add the bacon to the macaroni.

4. Mix the cornstarch and water and pour into the milk and butter. Stir well until thickened.

5. Simmer for 2 minutes, then whisk in the cream, cheese, and mustard. Salt to taste.

6. Add the cooked macaroni to the cheese sauce and stir until all the pasta is coated evenly.

7. Pour into the skillet, add more cheese, and broil until golden brown and bubbly.