Alpha Gal Friendly Gluten Free Creamy Stovetop Mac and Cheese
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Learn more →Ingredients
4 servings
- 8 oz gluten free elbow pasta
- 1 tbsp cornstarch
- 2 tbsp cold water
- 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. - 1 ½ cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ tsp dry mustard
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp fine salt, plus more for pasta water
- ⅛ tsp black pepper
- 8 oz sharp cheddar cheese, freshly grated
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - 2 oz gruyère cheese, freshly grated (optional)
Can be omittedgruyère cheese
- 1–2 pinches cayenne pepper (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the gluten free elbow pasta according to the package directions until just tender — gluten free pasta can go from al dente to mushy quickly, so start checking 1–2 minutes before the package time. Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander and set aside.
- 2
In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. Set the slurry aside.
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