Classic Baked Mac & Cheese
Servings : about 4-6
Prep Time : 30 minutes
Cook Time: 25 minutes
Ingredients
12 oz gluten-free pasta of choice
1/4 cup unsalted butter
1/4 cup 1:1 gluten-free flour
3 cups half and half, room temperature
2 egg yolks, room temperature
1 teaspoon garlic powder
3/4 teaspoon salt or to taste
3/4 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cajun seasoning
a dash of hot sauce
3 cups medium or sharp cheddar cheese
2 cups Gruyere cheese or your favorite cheese of choice
Directions
Preheat the oven to 350°F. Prepare your pasta according to package instructions, removing from heat and draining slightly before it reaches al dente. Set the pasta aside while you prepare the roux for the cheese sauce.
In a large deep skillet or dutch oven over medium heat, melt the 1/4 cup of butter. Once melted whisk in the flour and let that cook for 2-3 minutes. The mixture should look like wet sand.
Gradually begin pouring in the half and half a little at a time, whisking constantly to smooth out any lumps of flour. Once all the half and half has been added, continue to whisk until it begins to thicken slightly. It should be thick enough to coat the back of a spoon but not so thick that it becomes heavy and gloopy.
In a small bowl or ramekin, whisk together the egg yolks. Temper the eggs into the roux by adding a small spoonful of the warm roux into the bowl with the egg yolks. Stir together until combined then pour the egg mixture into the pot with rest of the roux. Whisk continuously for a couple minutes so the eggs do not scramble.
Remove the sauce from the heat and whisk in the spices and hot sauce until fully combined. Reserve about 2 cups of combined shredded cheese for topping, then fold in the rest of the shredded cheese one handful at a time until all the cheese has melted into the sauce and the sauce has a smooth consistency.
Add in your pasta and gently mix to combine until all the pasta is fully mixed into the cheese sauce. Transfer the half the mac and cheese into an oven safe baking dish. Top the first layer of mac and cheese with 1 cup of the reserved shredded cheese, then add the remaining mac and cheese followed by the final cup of reserved cheese.
Transfer the mac and cheese into the oven and bake for 20-25 minutes until the cheese is golden and bubbling. For an extra crispy top, broil for a few minutes at the end of the bake time. Remove the mac and cheese from the oven and allow it cool slightly to set before serving.
