PCOS Friendly Gluten Free Bacon Mac and Cheese
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Learn more →Ingredients
4 servings
For the bacon
- 6 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
For the pasta
- 12 oz gluten free pasta (elbow or cavatappi shape)
- 1 tsp salt
For the cheese sauce
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp cornstarch
Chef's tipFor thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens. - 2 cups whole milk
- 1 cup heavy cream
- 1 tsp dry mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup gruyère cheese, freshly grated
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning occasionally, until the fat has rendered and the strips are crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into bite-sized pieces. Discard or reserve the drippings for another use.
- 2
Bring a large pot of water to a boil and add 1 tsp salt. Cook the gluten free pasta according to the package directions until just tender — gluten free pasta can go from al dente to mushy quickly, so begin checking 1–2 minutes before the package time. Drain in a colander and set aside.
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