Seed Oil Free Cheddar Smoked Gouda Mac and Cheese
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free elbow pasta
- 1 tsp salt
For the cheese sauce
- 3 tbsp unsalted butter
- 3 tbsp gluten free flour
- 2.500 cup milk
- ½ tsp dry mustard
- ¼ tsp smoked paprika
- ¼ tsp white pepper
- ¼ tsp salt
- 8 oz smoked gouda, shredded (about 2 cups)
- 2 oz sharp cheddar cheese, shredded (about ½ cup)
For serving
- 2 scallions, green tops only, thinly sliced (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the gluten free elbow pasta according to package directions until just tender with a slight resistance at the center, about 7–9 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta through a colander and set aside.
- 2
While the pasta cooks, melt the butter in a medium saucepan over medium heat. Add the gluten free flour and whisk constantly for 1–2 minutes, until the mixture turns a pale golden color and smells faintly nutty.
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