Gruyere & Gouda Baked Macaroni & Cheese
Mac & Cheese has always been synonymous with comfort to me. And it’s not just comforting to eat, it’s comforting to prepare too! The entire process is soul soothing. If you’re craving some cozy and delicious comfort like I am, grab the recipe below!
Servings : 6-8
Prep Time : 30 minutes
Cook Time: 25-30 minutes
Ingredients
16 oz gluten-free pasta of choice
1/4 cup unsalted butter
2 tablespoons minced garlic
1/4 cup 1:1 gluten-free flour
4 cups half & half, room temperature
1 tablespoon djion mustard
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/4 teaspoon ground nutmeg
8 oz gruyère cheese, freshly shredded
8 oz aged gouda, freshly shredded
4 oz sharp cheddar, freshly shredded
1 cup chopped cooked bacon, optional
1/2 cup gluten-free italian breadcrumbs
1/2 cup freshly grated parmigiano-reggiano
Directions
Preheat the oven to 350°F. In a medium bowl mix together all the shredded cheese, remove one cup to reserve for topping the mac and cheese before baking.
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.
In a large deep skillet or dutch oven over medium heat, melt the 1/4 cup of butter. Once melted add in the minced garlic and let it cook for about 2 minutes, just until it starts to turn golden brown. Whisk in the flour and let that cook for another 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.
Once the sauce is done from the heat and whisk in the spices until fully combined. Reserve about one cup of shredded cheese for topping, then fold in the shredded cheeses 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 mac and cheese into an oven safe baking dish. Top with the chopped bacon (if using), Italian breadcrumbs and the reserved cup of shredded cheese.
Bake in the oven for 25-30 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 before serving topped with freshly grated parmesan.
