I have to admit, I am not allergic to gluten but I am intrigued by the idea of a gluten-free diet. Everyone says they feel healthier after they’ve eliminated wheat from their diet and I have to wonder if that is true. As part of my gluten-free experiment I decided to try this recipe I found in Everyday Food last month. It contained all the hallmarks of a great Mac-n-Cheese, just without the wheat.
It turned out to be a delicious dish. We didn’t end up finding it so much more amazing than our own, but it was definitely easy to digest and was nice and cheesy just like we like!
Gluten-Free Mac & Cheese
adapted from Everyday Food
3 tablespoons unsalted butter
1/2 cup crushed corn flakes or puffed rice krispies
1 ounce grated Parmesan
1 small yellow onion, diced
2 tablespoons potato starch
2 cups whole milk, slightly warmed
3 cups shredded sharp cheddar
1 teaspoon Dijon mustard
3/4 pound gluten-free elbows
1. Preheat the oven to 350F. Butter a 2-quart baking dish and set aside.
2. Melt 2 tablespoons of the butter in a large saucepan over medium heat and add the onion. Cook until softened. Sprinkle in the potato starch and cook for one minute, then whisk in the milk until thickened. Remove the mixture from the heat and stir in the cheddar and mustard until smooth. Add a pinch of kosher salt and cracked pepper. Stir in the pasta.
3. Mix the crushed cereal with 1 tablespoon of melted butter and Parmesan. Spread on top of the pasta and cheese mixture and bake for about 20 minutes, or until the top is toasted and bubbling.