Gluten-Free Stovetop Macaroni and Cheese
In honor of Rustichella d'Abruzzo's NEW Organic Gluten-Free Corn Macaroni, we created the creamiest, dreamiest Gluten-Free Stovetop Macaroni and Cheese ever. When developing this recipe, we tested through all different kinds of starches and gluten-free flours, from potato and tapioca starch to rice flour. Our goal: create a silky, luscious cheese sauce that doesn't rely on an all-purpose flour-based roux.
What did we discover? The best gluten-free cheese sauce is one without any starches or alternative flours at all! We took a page out of our Bakery Director, Linda Jones', book and used cream cheese to stabilize the sauce (this is her trick for a quick, cheesy dip to pair with vegetables). A combination of cheddar and gruyère cheeses lend sharpness and nuttiness, creating a sumptuous sauce that coats each and every noodle for maximum stovetop macaroni and cheese enjoyment.
Recipe, food styling and photography by Asha Loupy
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- One 8.8-ounce package Organic Gluten-Free Corn Macaroni from Rustichella d'Abruzzo
- 2 tablespoons unsalted butter, divided
- One small garlic clove, minced
- 1/2 teaspoon ground mustard powder
- 1 1/4 cups whole milk
- 4 ounces cream cheese
- 6 ounces sharp cheddar cheese, grated
- 2 ounces Antique Gruyère cheese, grated
- Pinch of Piment d'Espelette, plus more for finishing (optional)
- Sea salt and freshly ground Black Tellicherry Peppercorns, to taste
Bring a large pot of abundabtly salted water to a boil over high heat. Add the corn macaroni and cook until al dente, according to the directions on the box.
While the pasta is cooking, melt one tablespoon of the butter in a large skillet (big enough to hold the cooked pasta) over medium heat. Add the minced garlic and ground mustard powder and sauté for 30 seconds. Add the milk and bring to a gentle simmer. Reduce the heat to low and add the cream cheese, whisking until smooth. Add the cheddar and gruyère and continue whisking until the sauce is silky and smooth. Add the Piment d'Espelette, if using, and season with salt and pepper to taste. Keep the sauce warm on low heat.
Drain the corn macaroni and transfer the cooked pasta to the skillet with the cheese sauce. Stir to coat the pasta in the sauce. Don't worry if it looks like there is a little too much sauce, the pasta will absorb some of the sauce as it sits. Spoon into individual bowls and top with an extra sprinkle of Piment d'Espelette, if desired.