Mac & Cheese

Ingredients:

2 boxes Jovial Gluten Free Elbows

4 oz. Cream Cheese

4 cups (1 quart) Heavy Whipping Cream or Half & Half

2 teaspoons Paprika

2 teaspoons Salt

8 Tablespoons Butter

1 Tablespoon Garlic, Minced

1 Shallot, Minced

3 Tablespoons King Arthur 1:1 Gluten Free Flour

8 oz. Sharp Cheddar Cheese, freshly shredded

8 oz. Gruyere Cheese, freshly shredded

8 oz. White Cheddar Cheese, freshly shredded

Directions:

  1. Preheat oven to 350 degrees.

  2. Add heavy cream, cream cheese, and seasonings to a pot and simmer

  3. Bring pot of water to a boil and cook pasta until el dente. Strain pasta using dedicated GF strainer while reserving 1/2 cup of pasta water

  4. In another pot, melt butter and then saute garlic and shallot for 2-4 minutes

  5. Add King Arthur GF flour to pot with garlic and shallots. Stir until golden (looking for a roux)

  6. Stir in the heavy cream mixture simmering from Step #2

  7. Stir in the GF pasta water from Step #3

  8. Add in 3 shredded cheeses (reserving some to sprinkle on top in Step #10) and stir until melted

  9. In a baking dish, combine the cooked GF pasta and the cheese sauce.

  10. Sprinkle reserved shredded cheese on the top and bake for 15 minutes.

Next

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