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Gluten-Free Mac ’n’ Cheese

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.

Serves 4 to 6

3 tablespoons butter

1 small onion, finely diced

1 clove garlic, minced

1 teaspoon chopped thyme leaves (optional)

2 cups whole, 2 percent, or skim milk

2 tablespoons arrowroot powder dissolved in 2 tablespoons water

1½ cups grated sharp white Cheddar

½ cup grated Parmesan

¼ teaspoon salt

¼ ground black pepper

12 ounces gluten-free rigatoni or penne (we like brown rice pasta)

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.

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