Gluten-Free Gourmet Mac and Cheese

5 from 1 vote

Gluten-Free Gourmet Mac and Cheese

These are the most delicious mac and cheese you can dream of. They have bacon bits and they are prepared with a bèchamel sauce that transforms into a Morney with the addition of abundant Gruyère and Parmesan cheeses. To top it off, the mac and cheese are sprinkled with toasted panko. They are a temptation difficult to resist. And they are also gluten-free!

Prep Time10

Cook Time50

Total Time1

Course: Pastas, Side Dish

Cuisine: American

Diet: Gluten Free

Keyword: Balthazar's mac and cheese recipe, Balthazar's macaroni gratin recipe, gluten free mac and cheese, gluten-free mac and cheese recipe, gourmet mac and cheese, gourmet mac and cheese recipe, how to make gourmet gluten-free mac and cheese, how to make gourmet mac and cheese, mac n cheese casserole recipe

Servings:

Calories: 891kcal

Author: Enri

Ingredients

1 package gluten-free elbow pasta noodles
2 tablespoons extra virgin olive oil
6 bacon slices cut into bits
4 tablespoons butter
½ cup cornstarch
5 cups whole milk lukewarm
1/4 teaspoon freshly ground white pepper
Coarse sea salt
3 cups Gruyère cheese grated
2 cups Parmesan cheese grated (I used Parmigiano Reggiano)
2 tablespoons olive oil
3/4 cup gluten-free panko
2 tablespoons fresh parsley

Instructions

Preheat oven to 400° F.
Cook the pasta al dente, strain and put in a bowl with the extra virgin olive oil.
Meanwhile, in a skillet over medium heat, cook the bacon until golden but not crispy, 8 to 10 minutes.
Remove the bacon from the heat and place it on paper towels.
Add the bacon to the pasta.
In another pot over medium heat, melt the butter over medium heat, add the cornstarch and mix to make a roux. Cook for 1-2 minutes.
Add the milk stirring constantly until there are no lumps.
Season with salt and pepper.
Cook for 5 minutes, stirring constantly until the béchamel begins to thicken.
Remove from the heat and add the 3 cups of gruyère and stir until the cheese has melted.
Add the Parmesan cheese, stir and reserve.
In a skillet over medium heat add 2 tablespoons of olive oil, add the panko and cook, stirring constantly, until it begins to brown. Remove from heat and reserve.
Pour the cheese sauce over the pasta and combine well.
Pour the pasta into a lightly buttered iron skillet.
Sprinkle with the panko.
Bake for 15 minutes.
Serve hot, and sprinkle with fresh parsley.

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