Mac & Cheese
Ingredients:
2 boxes Jovial Gluten Free Elbows
4 oz. Cream Cheese
4 cups (1 quart) Heavy Whipping Cream or Half & Half
2 teaspoons Paprika
2 teaspoons Salt
8 Tablespoons Butter
1 Tablespoon Garlic, Minced
1 Shallot, Minced
3 Tablespoons King Arthur 1:1 Gluten Free Flour
8 oz. Sharp Cheddar Cheese, freshly shredded
8 oz. Gruyere Cheese, freshly shredded
8 oz. White Cheddar Cheese, freshly shredded
Directions:
Preheat oven to 350 degrees.
Add heavy cream, cream cheese, and seasonings to a pot and simmer
Bring pot of water to a boil and cook pasta until el dente. Strain pasta using dedicated GF strainer while reserving 1/2 cup of pasta water
In another pot, melt butter and then saute garlic and shallot for 2-4 minutes
Add King Arthur GF flour to pot with garlic and shallots. Stir until golden (looking for a roux)
Stir in the heavy cream mixture simmering from Step #2
Stir in the GF pasta water from Step #3
Add in 3 shredded cheeses (reserving some to sprinkle on top in Step #10) and stir until melted
In a baking dish, combine the cooked GF pasta and the cheese sauce.
Sprinkle reserved shredded cheese on the top and bake for 15 minutes.