GF Mac & Cheese with Candied Jalapeños
I made this scrumptious gf Mac & cheese last year for thanksgiving and it disappeared almost immediately. we are talking about a thanksgiving full of burly men who love to tease me about cooking healthy- they all loved it. it’s gluten-free, made with the yummiest cheeses and has a perfect sweet & spicy addition to set it over the top. I knocked off some jalapeños for my toddler and he loved it too!
the inspiration:
not much inspiration to this recipe except my missing of cozy casseroles like Mac & cheese- so, I made my own. the candied jalapeños were a last minute addition to add color and a flavor hit atop the bubbling crust and I was so happy I added them. gluten free pasta can dry out quickly so make sure to only bake this off right before serving and serve right away. it’s so cozy and comforting.
Mac & cheese ingredients:
- gluten-free elbow macaroni or penne: my favorite penne is here and my favorite macaroni is here.
- 3 cheeses: freshly-grated is key to this casserole. I use a combination of fontina, pecorino and sharp cheddar.
- whole milk: forms the cheese sauce.
- Gluten-Free AP flour: forms the roux alongside butter.
- gf breadcrumbs: forms the crumble atop the Mac. I like this brand.
- fresh garlic: adds depth to the cheese sauce.
- candied jalapeños: adds a festive flair and nice kick. this is the brand I used.
- seasonings: plenty of salt and pepper flavor the casserole along with fresh nutmeg.
how to make:
this Mac & cheese follows a standard method by first creating a béchamel sauce and then turning it into a cheese sauce. it sounds fancy, but it’s simple. make sure to have your casserole dish prepped, your cheeses shredded and all of your ingredients measured before you begin.
you will boil your pasta to al dente- making sure not to overcook as the pasta will continue to cook in the casserole. the cheese sauce begins by sautéing the spices and garlic, then added butter, and gf flour to form your roux. next, carefully whisk in milk and bring to a simmer, whisking constantly until thickened. this is your béchamel.
finally, slowly whisk in grated cheeses over low heat, whisking constantly, to make your cheese sauce. the elbows go right in to the cheese sauce and you will mix them thoroughly. this recipe makes a lot of cheese sauce, but don’t worry, the gluten-free pasta needs extra sauce. next, you’ll prepare the simple breadcrumb topping with breadcrumbs and melted butter, spreading it all atop the casserole. finish with candied jalapeños scattered atop and then bake until golden and bubbling. Serve immediately and enjoy!
menu planning ideas:
below are a few menu planning ideas for your gf Mac & cheese. I used a large 14-inch Le creuset baking dish, (3 3/5 qt), or you could also use a classic 9×13 inch-dish along with a smaller 11 cup or 6 cup dish. This yields many portions and is perfect for larger family events.
- christmas dinner: serve Mac & cheese with beef tenderloin, roasted broccolini and my fancy wedge salads.
- casual christmas lunch: serve Mac & cheese with honey-baked ham, slider rolls and my easy relish tray.
- New Year’s Day brunch: serve Mac & cheese with an avocado grapefruit salad, my grain-free migas breakfast bake, breakfast sausage and pastries.
GF Mac & Cheese with Candied Jalapeños
Ingredients
- 6 Tablespoons butter
- 1.5 teaspoon mineral salt
- 20 grinds fresh-cracked black pepper
- 1/2 teaspoon nutmeg
- 4 cloves garlic grated on a microplane
- ¼ cup gluten-free AP flour
- 6 cups whole milk
- 2 cups sharp cheddar grated on the box grater
- 2 cups fontina grated on the box grater
- 2 cups pecorino grated on the box grater
- 2 boxes of Jovial GF Elbow Macaroni or normal elbows (12 oz. box)
- 1 cup GF or normal italian breadcrumbs
- ¼ cup melted butter
- Jarred candied jalapeños for garnishing
Instructions
- Bring pasta water to boil and grease a 9x13 casserole dish. Preheat oven to 400 degrees.
- In a large dutch oven, melt butter over medium high heat. Add garlic and spices, sautéing for 1-2 minutes, careful not to burn garlic. Add flour to the butter, whisking contstantly, to form your roux. Whisk for 2-3 minutes until a paste forms.
- Slowly pour in the milk, whisking constantly. Bring mixture to a simmer, and let thicken while bubbling and whisking constantly, over medium heat, about 5-7 minutes until thickened. Add grated cheeses slowly, whisking until cheese sauce is smooth, thickened and homogenous. Set aside off the heat.
- Meanwhile, boil pasta according to directions of reaching al dente. Add pasta to the cheese sauce, mixing well, and transfer to prepared casserole dish, smoothing the top.
- In a small bowl, combine breadcrumbs with melted butter. Distribute evenly atop Mac & Cheese then top with sliced candied jalapeños. Bake for 15-18 minutes until golden and bubbling. Serve immediately.
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