Macaroni and Cheese (Gluten-Free and Grain-Free)
A decadent grain free and gluten free version of the ultimate comfort food. Made in a skillet and can be baked to bring it to the next level of goodness.
Equipment
- 2 Stovetop, oven
Ingredients
- 16 oz Jovial Foods Cassava Rotini
- 6 tablespoons butter
- 3 tablespoons cassava flour or gluten-free flour mix
- 1 can evaporated milk
- 1 box Kettle Fire Chicken Bone Broth
- 1 teaspoon dijon mustard
- ¼ teaspoon white pepper
- 4 cups shredded cheese I used a combination of sharp cheddar and queso chihuahua
- ½ tablespoon olive oil
- ¼ cup shredded parmesan cheese
Optional:
- ¼ cup gluten-free breadcrumbs skip if needing dish to be grain-free
- 2 tablespoon extra virgin olive oil
Instructions
- In a large pot of salted boiling water, add your pasta slowly so that the water stays at a steady boil. Cook for 8 minutes. Strain pasta and set aside.
- In a skillet, add the butter and melt over low heat. Add the flour and whisk until combined, slowly cooking the flour on low heat for 5 minutes. While the flour and butter cook, add the evaporated milk and bone broth to a microwave-safe bowl. Heat for 3 minutes.
- Once flour and butter has cooked on low for 5 minutes, slowly whisk in your milk/bone broth mixture. Add the dijon and white pepper. Remove from heat. Add the shredded cheese and whisk until melted and combined into the liquid. Add the pasta and mix well.
- Prepare your baking dish with olive oil and pour cheesy noodles into the dish. For grain free: Top with shredded cheese and optional sweet paprika. For gluten free: add the gluten free bread crumbs to a small bowl and mix the EVOO into the bread crumbs. Add the parmesan. Spinkle mixture over mac and cheese.
- Bake at 350˚ for 20 minutes. Broil on high for 4 minutes to get a crispy top. Let cool for 5 to 10 minutes before serving.
Tried this recipe?Let us know how it was!