Three Cheese Macaroni (Feat. Bob's Red Mill)
Three Cheese Mac n Cheese
Featuring Bob’s Red Mill
Ingredients:
1 box gluten free elbow macaroni
8oz Extra Sharp Cheddar Cheese
8oz Monterey Jack cheese
10oz Gouda
4 Tbsp butter
4 Tbsp Bob’s Red Mill Gluten Free 1-to1 Baking Flour
4 cups milk
¼ cup gluten free bread crumbs
Salt (to taste)
Preheat your oven to 400 degrees.
Grate all of the cheese and reserve. Grating your own cheese is recommended, as pre-shredded cheeses can have starches and additives we don’t want to include.
Have two saucepans ready, one large and one small. In the small saucepan, preheat your milk until warm; do not boil. In the large saucepan over medium heat, melt the butter and whisk in the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to create a roux, a French thickening agent. Cook for two minutes until golden brown and aromatic. Gradually whisk in the warm milk, and continue stirring until the bechamel thickens. This process will take a few minutes; be patient and keep over medium heat. Once thickened, turn off your heat and fold in the cheese, reserving some for the topping for later. Turning off the heat will prevent the sauce from burning.
Cook your pasta of choice for 2-3 less minutes than the al dente box instructions. Because we’re finishing in the oven, you want your pasta to be underdone so it can finish cooking without becoming mushy.
Strain your pasta and add it back to the pot to evaporate any residual moisture. Combine the cheese sauce and pasta together until beautifully coated. In an oven safe dish, generously grease with butter or cooking spray and pour everything in. Sprinkle the remaining cheese generously over the top, and finish with your choice of gluten free breadcrumbs.
Bake the macaroni for 20 to 25 minutes. For an extra crispy topping, put under the broiler for an additional 2-3 minutes.
Serve hot, and enjoy!
