Homemade Mac & Cheese (GF)
2 tbsp. Unsalted Butter
2 tbsp. Potato Flour/Starch
2 cups Milk (see note)
½ lb. Velveeta Cheese, cut up
1 cup Shredded Sharp Cheddar Cheese
1 cup Shredded Colby & Monterey Jack Cheese
4 oz. Havarti Cheese, cut up
½ tsp. White Pepper
½ tsp. Nutmeg, fresh grated (ground if fresh is not available)
½ lb. Bacon, cooked & chopped
½ cup Roasted Red Peppers, chopped (fresh or from a jar)
1 pkg. (12 oz.) Corn Pasta, cooked 1 minute short of box directions (see note)
½ cup GF Bread Crumbs mixed with 2 tbsp. melted butter (optional)
First confirm that all ingredients are gluten-free. In a 3 qt. saucepan, melt butter over medium heat. Add potato flour and whisk cooking another 2 minutes. Slowly add milk as you continue to whisk. Heat mixture until it starts to thicken. Add cheeses one at a time continuing to whisk until each melted and sauce is smooth. Next add seasonings, bacon and peppers to combine. Stir in the pasta and pour mixture into a greased 1½-2 qt. baking dish. Top with bread crumbs if using. Place in a pre-heated 350 degree oven for 30 to 45 minutes or until hot, bubbly and slightly browned.
Note: Whole or 2% milk works here. If I
use skim milk, reduce to 1½ cups
and add ½ cup heavy whipping cream.
Note: I suggest you use “BiAglut” brand Gluten-Free Pasta in this recipe. In fact, it is the only GF pasta I like to use. If you can’t find a store close by, go to their website and purchase online. You can also use any shape that you like in this recipe.
Ideas for Future Efforts____________________________________________