Pamela's Ultimate Mac and Cheese
9/14/2011
Everyone will warm up to this classic, creamy, comfort food.
© Pamela's Products, Inc.
8 to 12 oz of dried gluten-free macaroni elbows cooked al dente, corn, rice, or quinoa are suggested
1/4 cup Pamela's Gluten-Free Bread Mix
10 oz. Gouda cheese, grated
7 oz. sharp aged Cheddar cheese, grated
4 oz. Fontina cheese, grated
5 oz. Gruyere cheese, grated and reserved for topping
4 tbsp butter
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1/4 tsp dry mustard
1/8 tsp cayenne
2 or 3 shallots, minced fine
2 bay leaves
3 large sprigs fresh thyme
3 cup milk
1/2 cup
Pamela's Amazing Toasted Bread Crumbs
Toast the Pamela's Gluten-Free Bread Mix in non-stick pan over medium heat, stirring constantly until it turns a soft light golden color. Remove from heat. Add cayenne and dry mustard.
Melt the butter in a large sauce pan, saute the shallots, salt, pepper, paprika, bay leaves, and thyme about 5 minutes, until shallots are transparent and soft. Add the toasted flour and cook until thick, about a minute. Slowly add the milk, stirring constantly. Cook on medium heat until thickened and the mixture coats the back of a spoon.
Remove from heat and slowly stir in the grated cheese except the Gruyere. Stir until smooth. Cook pasta in salted water for 1/2 of normal cooking time and drain well. Immediately toss with sauce and pour into buttered baking dish. Spread the Gruyere on top and sprinkle with toasted bread crumbs.
Bake in 350° oven for 25-30 minutes until bubbling. Let sit for 10 minutes before serving.
Chef's Note: We tried 3 kinds of elbow macaroni; brown rice, a combo of soy, potato and rice, and quinoa and corn. All were very good, but we really liked the corn and quinoa the best.