Ingredients and Weight:
- Gluten-free macaroni pasta (1 pound)
- Unsalted butter (8 tablespoons)
- All-purpose gluten-free flour (4 tablespoons)
- Whole milk (4 cups)
- Cream (1 cup)
- Sharp cheddar cheese, shredded (16 ounces)
- Parmesan cheese, shredded (1/2 cup)
- Salt and black pepper to taste
- Breadcrumbs (optional, for topping)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package directions. Drain and set aside.
- In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk until smooth. Bring to a simmer and cook for 5 minutes, stirring constantly.
- Add cream and salt and pepper to taste. Bring to a simmer again.
- Remove from heat and stir in cheddar cheese until melted.
- Stir in Parmesan cheese and macaroni.
- Pour mixture into a greased 9x13 inch baking dish.
- (Optional) Sprinkle breadcrumbs on top.
- Bake for 20 minutes, or until cheese is melted and bubbly.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 450
- Fat: 25g
- Carbohydrates: 45g
- Protein: 20g
Dish Characteristics:
- Creamy and flavorful
- Gluten-free, making it suitable for those with gluten sensitivities or celiac disease
- Customizable with toppings like breadcrumbs, herbs, or vegetables
- Easy to make and perfect for a comforting meal or side dish
User Comments:
- "This is the best gluten-free mac and cheese I've had! It's so creamy and cheesy."
- "I love that it's easy to make and everyone loves it."
- "It's a great alternative to traditional mac and cheese for those who can't eat gluten."
Special Precautions and Tips:
- Make sure to use gluten-free certified ingredients.
- If you don't have a large saucepan, you can use a Dutch oven or a large skillet.
- To make a vegan version, use plant-based butter, milk, and cream.
- Serve with a side of salad or roasted vegetables for a complete meal.
