I love food and especially pasta, bread and cheese. So, when I had to stop eating gluten, a protein found in wheat, barley, rye and other carbohydrates, it was a huge bummer. But today there are tons of gluten free products including pasta out there for people like me with gluten allergies and people don’t even know the difference. I recently made this for my boyfriend and he didn’t even know the difference.
I did use some low fat substitutions but obviously you can choose heavy crème instead of milk.
Ingredients
3 Tbsp. unsalted butter
3 Tbsp. Rice Flour
2 ½ cups 2% milk
2 tsp. mustard
2 tsp. hot sauce (your preference)
8 oz. Cheddar (grated)
½ c Parmigianino Reggiano
½ lb. gluten free macaroni
Equipment
2 qt. shallow baking disk
Directions for Sauce:
- Melt butter in a medium saucepan over low-medium heat. Whisk in rice flour. Cook roux whisking (approx. 2-3 minutes), whisk in milk. Bring sauce to a boil, whisking constantly, simmer, mixing occasionally, (2-3 minutes).
- Add milk, cheeses, salt & pepper to taste, mix until smooth & remove from heat. Cover sauce.
D Directions for Macaroni & Dish Assembly
- Butter baking disk.
- Cook macaroni in a pot. Salt boiling water & cook pasta until al dente. Drain & transfer to a bowl & combine with sauce. Spread macaroni mixture in a baking dish.
- Sprinkler about 1/3 c Parmigianino Reggiano evenly over macaroni, bake until bubbly & gewy. (15-20 minutes).
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