Carrageenan Free Stovetop Mac and Cheese
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Learn more →Ingredients
4 servings
- 8 oz gluten free elbow pasta
- 2 tbsp unsalted butter
- 2 tbsp gluten free flour
- 2 cups milk
- 1 tsp dry mustard
- ¼ tsp smoked paprika
- ¼ tsp fine salt, plus more for the pasta water
- ⅛ tsp black pepper
- 2 cups sharp cheddar cheese, freshly grated
- ½ cup parmesan cheese, freshly grated
For serving
- 2 tbsp scallion green tops, thinly sliced (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the gluten free elbow pasta according to package directions until just al dente — tender but with a slight resistance at the center. Reserve 1/4 cup of the pasta cooking water, then drain the pasta through a colander and set aside.
- 2
Melt the butter in a medium saucepan over medium heat. Once the butter is foamy and fully melted, add the gluten free flour and whisk constantly for 1 minute, until the mixture is pale golden and smells slightly nutty.
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