For our New Years meal I wanted to make something semi-traditional, and also decadent. We started an eating plan on January 3rd, and I wanted to splurge a little before that began! This gluten free gouda macaroni and cheese certainly hit the spot and fulfilled those requirements. It was creamy and tasty, and I will certainly make it again! Gouda ranks high on my list of cheese favorites, but you could substitute cheddar if you prefer.
I served our macaroni and cheese with ribs, sautéed kale (subbed for collards), and black-eyed peas with tomato and onion. The ribs I made were close to this easy-peasy crock pot recipe – so good! I used Stubb’s BBQ sauce, and I rubbed the ribs with the dry ingredients before pouring the liquid over.
You could easily make the macaroni with actual macaroni noodles, and it does not have to be made gluten free. I listed the how-to in the recipe below. Enjoy!
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- 2 1/2 cups gluten free pasta (I used brown rice and quinoa rotini)
- olive oil
- salt
- 1 1/3 cups whole milk
- 2 Tbsp butter
- 2 Tbsp gluten free all purpose flour
- 1/4 cup pasta water saved from cooking the noodles
- 1/4 tsp nutmeg
- 1/8 tsp cayenne pepper
- 3/4 tsp salt
- 2 cups gouda shredded
Ingredients
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- Boil water, add some salt and a little olive oil, then add the pasta to the boiling water. Cook until al dente. When draining, set some of the pasta water aside.
- Warm the milk for 30 seconds to 1 minute in the microwave.
- In a large pot, melt the butter. Add the flour and whisk constantly over low-medium heat for 2 minutes.
- Gradually add the milk, stirring well after each addition. Whisk until the mixture is smooth. Add the pasta water. The consistency should be so that it stays on the back of a spoon - not too thick or too thin.
- Add the nutmeg, cayenne, and salt. Stir well. Remove from the heat. Add the cheese and stir until melted.
- Gently stir the drained pasta into the cheese sauce. Serve immediately.
How much cheese and when is it added?
So sorry!! I am about to fix the recipe, but it is 2 cups. Add the cheese after the nutmeg, cayenne, and salt. Thank you for making me aware of this mistake!