#Quick stovetop mac and cheese cooking light free#
This quick and easy gluten free mac and cheese is a must-have recipe if you have a gluten dodger in your life. On a positive note, it also means I’ve perfected a recipe for quick and easy gluten free mac and cheese! This is not ideal when his girlfriend is a raging gluten lover, with multiple bread products, biscuits and a variety of pasta always taking pride of place in the cupboards… Living with him has meant that I’ve had to learn the ways of gluten free pasta, tackle some gluten free baking recipes, and remember not to leave flour residue all over the worktop.
The above mentioned boyfriend I speak of is, unfortunately, a coeliac. I like it straight from the stovetop, with nothing more than pasta and strong cheesy sauce involved. Uncharacteristically of me, I like my mac and cheese pretty unadulterated. Let’s not forget that many people also like to stir other ingredients into their macaroni, from my boyfriend’s love of ham to my mum’s fondness for crumbled black pudding. Some like a variety of different cheeses, perhaps sharp parmesan or stringy mozzarella melted in along with the dominant cheese. Many love the crispy top of a baked mac and cheese, that gives way to the creamy mass of pasta below. However, there is something so homely and familiar about this dish that I swear it must be Scottish somehow.Īside from its status as a comforting dinner staple, everyone seems to eat their mac and cheese differently. Who says we shouldn’t play with our food? It’s probably one of the most blasphemous pasta dishes around, combining Italian-made pasta with the king of all British cheeses. She did teach me that trick where you throw the spaghetti against the wall though. He didn’t even really have a specific time to boil or bake the pasta for either, being infamous for always replying, “ it’s ready when it’s ready!” It was often the only meal he ever cooked when I was small, leaving the rest up to my mum who never took much joy from cooking anything other than an oven pizza, which she somehow still manages to burn even now. Bake, uncovered, in a 375-degree Fahrenheit oven until bubbling and browned on top 25 to 30 minutes.He refused to use a whisk to make the sauce, and never measured a thing, throwing the grated cheese into the pan in gloriously generous handfuls. Leave for 5 minutes, stir once more, and then serve.Īfter adding the pasta to the cheese sauce, spoon into a large baking dish, scatter breadcrumbs (optional), and more shredded cheese on top. Turn the heat off, and then cover with a lid. If the sauce looks wet/thin, don’t worry, the pasta absorbs some the extra moisture as it cools. When the sauce is smooth and velvety, stir in the cooked pasta. Turn the heat to low then stir in the cheddar and cream cheeses, salt, and black pepper. (The sauce only thickens after it has reached a simmer.) Continue to cook, constantly whisking until the sauce begins to simmer and thickens. Sprinkle the flour over the melted butter and whisk the butter and flour together and around the pan until they smell toasted and look light brown 2 to 3 minutes. Melt the butter in a large high-sided pot or Dutch oven over medium heat.
Try easy melting Gruyere, Fontina or Monterey Jack. Use a Variety of Cheeses: Cheddar isn’t the only cheese to use.
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