If gluten is your kryponite, then dining out is a barren wasteland when you’re craving macaroni and cheese. The only way to satisfy said craving is to make a batch yourself.
All you need is a great recipe.
As Davey and I stood in the kitchen, rifling through cookbooks in search of a good recipe for this soulful classic, I remembered a conversation with my mom about this very subject. Her husband, Kevin, recently whipped up a batch using a new recipe he received from my aunt. She went on and on about how delicious it was. There was a brief pause on the other line when she finally exclaimed…
“It’s even better than the Union’s.”
I nearly dropped the phone, shocked by the words that were coming out of her mouth. The Clarkston Union is renowned for their cheesy mac and I recommend driving there right now and ordering some if you’re not gluten impaired. People flock the world over to try their signature dish which includes penne pasta in a béchamel sauce with sharp cheddar and mild Pinconning cheeses all beneath a delectable crunchy topping.
So Davey decided to give it a try.
Now, I don’t want to oversell this and say it’s better than the Union’s so I’m going to be conservative and simply say…
It is the best macaroni and cheese IN THE WORLD.
The Most Macked Gluten Free Mac
- 2 cups of cauliflower florets
- 1/2 pound Quinoa Rotelle Gluten Free Pasta
- 2 tbsp olive oil
- 2 tbsp of gluten free flour (we used King Arthur)
- 2 cups of 1% milk
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- pinch of cayenne
- 2 1/2 cups of grated cheddar
- 1/2 cup of parmesan cheese
- 1/2 cup of Boursin Light Garlic & Herbs Cheese Spread
- 1/3 cup of Gluten Free bread crumbs (we used Glutino)
Preheat oven to 425 degrees. Toss cauliflower florets in olive oil and spread on a baking sheet. Roast until they begin to brown (about ten minutes). Remove the cauliflower and reduce heat to 375 degrees.
Cook pasta, drain and set aside.
In large saucepan over medium heat, whisk olive oil and flour for five minutes. Then add milk, whisking constantly. Add mustard, salt and cayenne. Stir occasionally until mixture has thickened (about eight minutes). Remove from heat . Add two cups of the cheddar cheese and the Parmesan and Boursin cheeses and stir until melted. Add pasta and cauliflower and toss to coat.
Pour pasta into greased 2-quart baking dish. Sprinkle 1/2 cup of cheddar cheese and the bread crumbs on top. Bake until bread crumbs are golden brown and the cheese bubbles (about 30 minutes). We set the oven to broil for about 2-5 minutes to achieve a deep golden brown.
Now sit back and enjoy macaroni and cheese nirvana.