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.
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.
