Photo Credit: Chef Dawn Viola
Mac and cheese continues to be one of our favorite classic dishes. For readers who have opted for a gluten-free lifestyle, this recipe is for you. My friend Chef Dawn Viola spends countless hours in her test kitchen developing and perfecting recipes. All of her dishes are remarkable and delicious especially considering she specializes in creating and modifying dishes for people with food allergies, desire gluten-free or just want to limit processed foods in their diets.
If you read Dawn’s original post on her website, you’ll see how she developed this into a very creamy and flavorful recipe through a series of experiments with both ingredients and techniques to thicken the recipe. I think you’ll find this recipe to be a perfectly creamy and delicious comfort food when you’re craving classic mac and cheese.
Gluten-Free Classic Macaroni and Cheese
Prep time: 10 minutes
Cook time: 30 minutes
Allergy info: soy-free, gluten-free, wheat-free; contains dairy
For the mac and cheese:
1 lb. GF elbow macaroni
1 teaspoon olive oil
1 small onion, minced
5 garlic cloves, minced
1 tablespoon fresh thyme
2 tablespoons butter
2 tablespoons King Arthur Multi-Purpose GF Flour
1/2 cup GF pale ale
1/2 cup chicken broth or stock
1 cup whole milk
1 1/2 cups grated sharp Cheddar
1/4 grated Parmesan
1/2 cup heavy cream
1/4 teaspoon grated nutmeg
Salt and pepper to taste
For the topping:
3 tablespoons olive oil or butter
1 garlic clove, smashed
GF bread crumbs (we use yucca cheese bread – recipe coming soon!)
Salt and pepper to taste
In a medium saucepan heat olive oil to over medium heat until shimmering. Add the onion; cook, stirring until translucent, about 4 minutes. Reduce heat. Stir in garlic, thyme and butter. When butter has melted, stir in flour – this will create a paste (a roux) that will thicken the cheese sauce. Cook 1 minute, stirring constantly.
Whisk in ale and stock – this will loosen the roux. Add milk, bring to boiling. Remove from heat; add cheeses, stir until smooth. Stir in cream and nutmeg, and season with salt and pepper to taste. Set aside, covered. Keep warm.
Preheat broiler. Cook macaroni according to package directions. Drain well; add to cheese sauce and stir until well mixed. Transfer macaroni to a baking dish; set aside.
For the topping, in a large skillet heat oil over medium heat. Add garlic; cook, stirring occasionally until caramelized, about 4 minutes. Remove garlic clove. Add bread crumbs. Cook, stirring until toasted, about 5 minutes. Season with salt and pepper to taste. Sprinkle seasoned bread crumbs evenly over macaroni and cheese.
Place baking dish under the broiler 3 minutes or until the macaroni and cheese is golden brown. Remove dish from oven, let stand 5 minutes before serving.