PCOS 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
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 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
- ½ cup heavy cream
- 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
- 2 oz gruyère cheese, freshly grated (optional)
- 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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