Gluten-Free Mac and Cheese
3 cups (12 oz) Tillamook Shredded Sharp Cheddar Cheese
1 cup gruyère, shredded
7 tbsp Tillamook Salted Butter
6 tbsp gluten-free flour (such as Bob’s Red Mill Gluten Free Flour)
4 cups milk
¼ tsp cayenne pepper
1½ tsp dry mustard powder
1 tsp salt
1 tbsp ground black pepper
1 lb gluten-free pasta of your choice (elbow shape is traditional), cooked to al dente or according to the directions on the package
1 cup fresh gluten free bread crumbs (optional)
3 qt Casserole Dish
Preheat oven to 350°F.
Mix Tillamook Shredded Sharp Cheddar and gruyere cheese together in a bowl, set aside.
Melt 6 tablespoons butter in a medium heavy bottom saucepan over medium-low heat. When butter is melted, whisk in gluten free flour; keep whisking until roux thickens and lets off a nutty aroma, 2-3 minutes.
Add milk in a thin stream to roux, whisking as you go. Add cayenne, mustard, salt and pepper. Allow mixture to come to a low boil, continuing to whisk.
Simmer sauce until thickened, about 2 minutes, then turn off heat and stir in all but ½ cup of shredded cheese.
Stir in cooked, drained gluten free macaroni into cheese sauce. Pour entire contents into buttered casserole dish (a 3 qt dish is the right size).
In a small bowl, stir together bread crumbs (if using) and remaining ½ cup cheese. Sprinkle over macaroni. Bake in middle of oven 25-30 minutes, until golden and bubbling.