sister herb
Official TTI Chef
Gluten-Free Mac and Cheese
Ingredients
Preheat oven to 350 degreesF/175C. Butter six 8-ounce ramekins or a 2-quart baking dish. Microwave 1 tablespoon butter until melted, then toss with cereal and Parmesan.
In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and cook until softened, 4 minutes. Sprinkle with potato starch and cook 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15 to 20 minutes.
* Note:
In cooking, al dente describes pasta and (less commonly) rice or beans that have been cooked so as to be firm but not hard. "Al dente" also describes vegetables that are cooked to the "tender crisp" phase - still offering resistance to the bite, but cooked through. Keeping the pasta firm is especially important in baked or "al forno" pasta dishes, where the pasta is cooked twice. The term "al dente" comes from Italian and means "to the tooth" or "to the bite", referring to the need to chew the pasta due to its firmness.
Pasta that is cooked al dente has a lower glycemix index than pasta that is cooked soft.
Ingredients
- 3 tablespoons unsalted butter, plus more for dish
- 1/2 cup gluten-free crisp puffed-rice cereal, slightly crushed
- 1 ounce Parmesan, grated (1/4 cup)
- 1 small yellow onion, diced small
- 2 tablespoons potato starch
- 2 cups whole milk, warmed
- 3/4 pound cheddar, shredded (3 cups)
- 1 teaspoon Dijon mustard
- 3/4 pound gluten-free penne, cooked until al dente* and drained
- unsalted butter
- Coarse salt and ground pepper
Preheat oven to 350 degreesF/175C. Butter six 8-ounce ramekins or a 2-quart baking dish. Microwave 1 tablespoon butter until melted, then toss with cereal and Parmesan.
In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and cook until softened, 4 minutes. Sprinkle with potato starch and cook 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15 to 20 minutes.
* Note:
In cooking, al dente describes pasta and (less commonly) rice or beans that have been cooked so as to be firm but not hard. "Al dente" also describes vegetables that are cooked to the "tender crisp" phase - still offering resistance to the bite, but cooked through. Keeping the pasta firm is especially important in baked or "al forno" pasta dishes, where the pasta is cooked twice. The term "al dente" comes from Italian and means "to the tooth" or "to the bite", referring to the need to chew the pasta due to its firmness.
Pasta that is cooked al dente has a lower glycemix index than pasta that is cooked soft.