Be still my beating (now probably more clogged up) heart!
Just when I thought my gluten free-ish, anti-inflammatory diet was going to be super limiting, I found THIS recipe for gluten free mac and cheese and now my life is complete again.
IT IS AMAZING.
Pure cheesy goodness. Nomnomnomnomnom.
Sure, it's a little more diary than my anti-inflammatory dieting mouth should take in, but it's one of those "I'm kinda cheating while still staying within the guidelines" meals. We all need to have our comfort foods every once in a while, right? And honestly, you don't have to feel too bad, since it's still gluten free AND I'm sneaking some vegetables in there.
|Them noodles are swimming in the good stuff. This is what it looks like before it goes for a bake in the oven.|
Here's my take on this classic comfort food...
Gluten Free Mac and Cheese with Broccoli
8 oz gluten-free pasta (shape of your choice)
1 tsp salt
3 tbsp butter
1 clove garlic, minced
1 tsp dijon mustard
3 tbsp rice flour
1 1/4 cups chicken broth
1 cup whole milk
4 oz cheddar cheese, grated
8 oz colby cheese, grated
1-2 cups optional mix-ins, such as broccoli, peas, pre-cooked ham or chicken, jalapenos, etc.
Adjust oven rack to middle and preheat oven to 375.
Fill a medium pot 3/4 full with water and bring to a boil. Once water reaches a boil, add salt and pasta. Stir frequentl with a wooden spoon during the first few minutes of cooking. Follow boil time directions on the pasta box and drain when almost tender.
|If you'd like to include brocc, add it to the boiling pasta 2 min before the pasta's done to cook that brocc up a little.|
In a large pot, melt butter over medium heat. Add garlic and mustard. Cook, stiring constantly, until garlic is translucent, about one minute.
Whisk in rice flour with a wire whisk. Cook, whisking constantly, until thick and light bown, about three minutes.
In a slow and steady stream, add chicken broth and milk. Whisk until mixture thickens. Cook until mixture is thick and begins to bubble. Turn heat to low.
Add cheese, one handful at a time, until incorporated. Stir gently using a wooden spoon until cheese melts. Sauce should be smooth.
Add pasta and any mix-ins to sauce. Stir to combine. Pour into an 8x8-inch baking pan.
Bake until sauce is bubbling and edges are starting to turn golden brown, about 25-30 minutes. Remove pan from oven and allow to cool for ten minutes before serving.
Adapted from Elizabeth Barbone's recipe at Serious Eats.