Mac ‘n’ Cheese

Aug 25, 2014 | Nut Free, Side Dishes

This version used marble cheddar and no jalapenos. Hate it when you forget ingredients and they’re fresh in your garden!

Obviously one of the toughest classic dishes to make GF – besides bread – would be macaroni and cheese. It’s hugely popular across the top two thirds of North America and has an almost undeniable champion brand – Kraft Dinner or KD as it’s called in the Great White North.

Of course, there are GF varieties that you can purchase – at about four times the price. But either way you go, GF or otherwise, nothing really beats homemade with a thick cheese sauce. My version has lots of additions to add complexity to the flavour.

Mac ‘n’ Cheese

4 cups (900 g) GF macaroni noodles
5 cups (1.15 kg) shredded marble cheddar or Pepper Jack, or a combination thereof
1 red onion
1/4 cup (60 g) bacon pieces
2 tbsp (30 g) minced garlic
1 tbsp (15 g) pepper flakes or two-three diced jalapenos
1 tbsp (15 g) cilantro
1/4 cup (60 g) butter
1/4 cup (60 g) GF flour
4 cups (1 l) milk
GF breadcrumbs

1. Boil you noodles until done.
2. While the noodles are boiling, saute your diced onions with the butter, garlic, pepper flakes, cilantro and bacon.
3. When the onions are translucent, add the flour straight to the mixture creating a roux. Cook the roux for a couple minutes until slightly browned.
4. Preheat your oven to about 350 degrees
5. Add in the milk cold, whisk together and then let cook over a medium heat so that the sauce will thicken. Once it thickens to the desired consistency – within about 10-15 minutes – add in your self-shredded cheese.
6. Once the cheese has melted, pour the mixture over the noodles in a casserole dish and stir. Then evenly distribute some breadcrumbs over the top – just enough to coat it. Put it in the oven and bake for 30 minutes.
7. Let it stand for a few minutes and then put your fresh chopped green onions or scallions on top and serve!