We’re throwing a housewarming party next month and several guests don’t eat gluten. We’re going to have two buffet tables (gluten and non-gluten) and there will be plenty of salad and sides and meats that are naturally gluten free, but I was already planning on making two pans of my baked mac and cheese, one the spicy jalapeño bacon that is my husband’s favorite, and a mild pepper and onion one that’s vegetarian and a big hit with friends, and I wondered if I could also use gluten free pasta and then rice flour/cornflour for the roux to thicken and have another hot side as an option. Is there a best brand or some sort of preparation trick to make sure the pasta comes out nice and soft but not mush?
My recipe is simple: Ingredients - 1 lb dry pasta - 1 onion - 1 bell pepper - 3 cups milk - 3 tbsp butter - Butter or olive oil for veggies - 3 tbsp flour (going to be rice/corn flour blend) - 1 lb white cheddar (pre shredded or grated fresh) - 1 block Neufchâtel
Method: 1. Cook pasta, drain and set aside 2. Cook down sliced onions and peppers in butter or olive oil with garlic, salt and black pepper. 3. When veggies are done, add to cooked pasta. 4. Using same pan from veggie step, melt butter then whisk in flour until it becomes golden and aromatic. 5. Add milk, one half cup at a time, whisking constantly. 6. Add softened Neufchâtel, in chunks, whisk until smooth. 7. Pour cheese sauce and shredded cheese over veggies and pasta and mix well. Pour into a greased Pyrex, sprinkle with Parmesan, and bake at 350F for 20-30 minutes, or until top is golden.
I’ll answer any other questions too - thanks!
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