Capsaicin Free Gluten Free Creamy Mac and Cheese
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Learn more →Ingredients
4 servings
- 12 oz gluten free elbow pasta
- 1 tsp salt, plus more for pasta water
For the cheese sauce
- 2 tbsp unsalted butter
- 1 tbsp cornstarch
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ tsp dry mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
- 8 oz sharp cheddar cheese, freshly grated
- 2 oz gruyère cheese, freshly grated
- 1 tsp hot sauce (optional)
Can be omittedhot sauce
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the gluten free elbow pasta and cook according to the package directions until just tender with a slight resistance at the center, typically 7–9 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta through a colander and set aside.
- 2
In a medium saucepan, melt the butter over medium heat. Whisk in the cornstarch and cook, whisking constantly, for 1 minute, until the mixture is pale and slightly foamy.
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