Gluten-Free Macaroni and Cheese

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 3/4 cups

Gluten-Free Elbow Macaroni

3/4 tsp

Salt

8 cups

Water

3 Tbsp

Salted Butter

1 1/4 cups

Milk

1/2 tsp

Dry Mustard

1 cup

Heavy Cream

2 1/2 cups

Shredded Extra Sharp Cheddar Cheese

1/4 cup

Shallots , diced

1/4 cup

Ricotta Cheese

2 Tbsp

Corn Starch

5 slices

Tomatoes

1/4 cup

Grated Parmesan Cheese

to taste

Dried Parsley

2 Tbsp

Salt

Cooking Instructions

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Step 1

Bring a pot of Water (8 cups) with Salt (2 Tbsp) to a boil. Cook Gluten-Free Elbow Macaroni (1 3/4 cups) for 9 minutes. Drain and set aside.

Step 2

Preheat oven to 425 degrees F (218 degrees C).

Step 3

Into an oven-safe pan, add Salted Butter (3 Tbsp) and Shallots (1/4 cup) . Once butter is melted and bubbling, add 1 cup of Milk (1 cup) and Heavy Cream (1 cup) . Bring to a boil.

Step 4

In a bowl, whisk together Milk (1/4 cup) and Corn Starch (2 Tbsp) . Add to the pan and whisk to combine. Turn off heat.

Step 5

Add 2 cups of the Shredded Extra Sharp Cheddar Cheese (2 cups) , Salt (3/4 tsp) , and Dry Mustard (1/2 tsp) . Stir to combine.

Step 6

Add Ricotta Cheese (1/4 cup) and the pasta. Stir well to coat.

Step 7

Sprinkle the top of the dish with remaining Shredded Extra Sharp Cheddar Cheese (1/2 cup) . Add Tomatoes (5 slices) . Sprinkle with Grated Parmesan Cheese (1/4 cup) and Dried Parsley (to taste) .

Step 8

Bake for 30-45 minutes, or until top is brown and bubbly.

Step 9

Serve warm right out of the skillet.