Brazil Nut Free Gluten Free 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 cups milk
- ½ tsp dry mustard
- ¼ tsp smoked paprika
- ¼ tsp black pepper
- ½ tsp salt
- 2 cups sharp cheddar cheese, freshly grated
- ½ cup gruyère cheese, freshly grated
For serving
- 2 tbsp scallion tops, thinly sliced (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tsp salt, then cook the gluten free elbow pasta according to the package directions until just al dente — tender but with a slight resistance at the center. 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. Once the butter is fully melted and foamy, add the gluten free flour all at once and whisk constantly for 1 to 2 minutes, until the mixture smells lightly nutty and turns a pale golden color.
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