This is a sort of “grown up” version of mac and cheese, but I think kids would like it too! I found it on MyRecipes.com and barely had to change a thing (just made two things gluten free)!
- 2 teaspoons of salt
- 12 oz of your favorite gluten-free pasta
- 2 tablespoons of gluten-free all-purpose flour
- 2 cups of 2% milk
- 1 tablespoon of butter
- 1 1/4 cups of finely shredded Gruyere cheese
- 3 ounces of Brie cheese with the rind removed
- 1/2 teaspoon of black pepper
- Fresh parsley (optional)
Cook your pasta according to the instructions on the package.
Meanwhile, mix flour and 1/2 cup of the milk in a large saucepan over medium heat, stirring until smooth.
Gradually add the rest of the milk while stirring. Bring to a boil for two minutes while stirring constantly. Stir in the butter.
Remove from heat and let stand for 4 minutes.
Add the cheeses and stir until smooth. (At this point I put the pan back on the burner at low heat to help it melt.)
Stir in the salt and pepper. If there are lumps of flour still in there, strain into a glass bowl using a mesh strainer. Put the pasta back in the pot it was cooked in and pour the cheese sauce over the top and mix together.
Serve with parsley if desired.
Elimination Diet safe: Yes!