Mac and cheese was one of my favorite things to eat when I was growing up. I have to admit, I was a mac and cheese snob. That powdered cheese didn’t do it for me and I would ONLY eat the ones that came with the premade “gooey” cheese. Yeah- I know. Processed food is horrible, but at that time, I didn’t know any better. That being said- I’m still a sucker for mac and cheese. Here is the recipe for my favorite homemade version. I refer to it as my “grown up mac and cheese” because of the various types of cheese added to it. I usually make a little extra cheese when I’m making it and leave it in the refrigerator for a day or so- it’s great on nachos!
- 10 tablespoons unsalted butter
- 1/2 cup gluten free panko OR gluten free breadcrumbs
- 3 cups milk
- 2 cups heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 1/2 teaspoons sea salt
- 1/4 teaspoon freshly grated nutmeg
- 4 cups grated sharp cheddar cheese
- 2 cups grated Gruyere
- 1 cup grated parmesan cheese
- 1 pound gluten free elbow macaroni
- 1/2 cup all-purpose flour
- Preheat overn to 350 degrees
- In a small sauce pan, melt 2 tablespoons of butter.
- Add gluten free panko (or gluten free breadcrumbs) and coat it butter, cook until slightly browning, then set aside.
- Heat milk in a medium saucepan.
- In a large skillet, melt 8 tablespoons of butter and, once hot, add flower, stirring until well incorporated (about 1 minute)
- Add hot milk into flour-butter mixture. Whisk consistently until the mixture thickens.
- Remove from heat and add sea salt, pepper, cayenne pepper, and nutmeg
- Add cheddar, gruyere, and parmesan cheese to mixture. Add cheese slowly to allow it to incorporate into sauce.
- Boil macaroni according to directions on box. Make sure you stop cooking a few minutes before the recommended time as you want your noodles to be undercooked.
- Drain in colander and rinse with cool water.
- Add pasta to cheese mixture and place in a casserole dish
- Top with buttered panko/breadcrumbs
- Bake for 30 minutes at 350 degrees or until slightly browned on top.
- Allow to cool slightly before serving.