Gluten-Free Macaroni and Cheese
When we talk of comfort food, mac and cheese is at the top of the list of favourites. In order to allow everyone to enjoy this classic, we’ve developed a silky, super cheesy, gluten-free béchamel sauce with cornstarch.
Ingredients
- 3/4 lb (340 g) gluten-free macaroni
- 3 tbsp butter
- 1/3 cup (45 g) cornstarch
- 3 cups (750 ml) milk
- 2 1/2 cups (250 g) sharp orange cheddar cheese, grated
- 1 tsp sweet paprika
- 1/2 tsp garlic powder
- 1 pinch ground nutmeg (optional)
Instructions
- In a large pot of salted boiling water, cook the macaroni until very tender (see note). Drain the pasta.
- Meanwhile, in a pot over medium heat, melt the butter. Add the cornstarch and cook for 1 minute while whisking. Pour in the milk while stirring. Bring to a boil over medium heat, stirring constantly. Simmer for 1 minute. Remove from the heat.
- Add the cheese to the pot of sauce and mix until completely melted. Add the spices. Season with salt and pepper. Add the pasta and stir to coat well in the sauce. Reheat over low heat as needed, without letting the sauce boil. Adjust the seasoning.
- Divide the pasta among four shallow bowls. Serve immediately.
When we talk of comfort food, mac and cheese is at the top of the list of favourites. In order to allow everyone to enjoy this classic, we’ve developed a silky, super cheesy, gluten-free béchamel sauce with cornstarch.