Every kid we know loves mac ’n’ cheese, but finding a good gluten-free version can be tough. In this recipe, we use brown rice pasta instead of wheat, and arrowroot powder to thicken the cheese sauce. It’s delicious.
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil to cook the pasta.
3. Meanwhile, heat butter in a Dutch oven over medium heat. Add onion and sauté 7 minutes. Add garlic and thyme leaves and sauté another minute.
4. Add the milk, bring to a boil, then reduce to a simmer and add the arrowroot and water mixture. Simmer for 2 to 3 minutes, or until thickened. Turn off the heat.
5. Combine the grated Cheddar and Parmesan and set aside ⅓ cup to top the mac ’n’ cheese. Add the remaining 1⅔ cups grated cheese to the sauce and season with salt and pepper to taste.
6. Add the pasta to the boiling water and cook for 6 minutes. Drain and rinse with cold water to stop the cooking.
7. Add the parcooked pasta to the cheese sauce and mix to combine.
8. Transfer the mixture to a greased 3-quart baking dish (or individual gratin dishes), top with the reserved ⅓ cup grated cheese, and bake for 20 to 25 minutes.