Gluten free macaroni and cheese
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
A blend of aged Beecher's flagship cheese and creamy Neufchatel cheese makes this gluten free macaroni and cheese rich and delicious.
Course: Main Dish, Side
Cuisine: American, Comfort
Servings: 6 people
Author: Michelle Barsness
Ingredients
  • 1 8 oz package quinoa elbow pasta like Ancient Grains pasta
  • 3 tbsp butter
  • 2-3 tbsp onion diced
  • 1 tsp salt
  • 1/4 tsp dry mustard optional
  • 2 cups whole milk
  • 1 tbsp cornstarch
  • 1 cup Beecher's flagship cheese shredded
  • 1/2 cup Neufchatel cheese
  • 2 tbsp Parmesan cheese finely shredded (for topping)
Instructions
  1. Preheat the oven to 400 F. Grease a casserole dish and set aside.
  2. Cook the macaroni per the package instructions, strain and place into a bowl.
  3. In a large skillet, on medium-high heat, melt the butter and cook the onion until translucent and soft (a few minutes). Add the salt and mustard and stir.
  4. In a small bowl, combine the cornstarch with about 2 - 3 tablespoons of milk and stir until the lumps of the cornstarch are gone. Next add this cornstarch/milk mixture to the skillet and add in the rest of the remaining milk.
  5. Next add the cheese (except Parmesan cheese) gradually and stir until it is all melted and begins to thicken. Add the cooked macaroni to the skillet and stir to coat it thoroughly.
  6. Pour the macaroni and cheese sauce into the prepared casserole dish. Top with the shredded Parmesan cheese and bake in the oven for about 20 - 25 minutes.
Recipe Notes

Remember - don't over cook the pasta. It's best to remove it from the water a little under done or el dente.

Ancient Grains Quinoa Pasta

Ancient Grains Quinoa Pasta