Macaroni 'n Cheese, GF
With extra crunchy garlic-herb-lemon zest breadcrumb topping
Happy almost-holiday!
I’m sending this recipe out a little early since I’m traveling, but also because maybe you’ll want to make a side of macaroni and cheese on Thursday or as a simple dinner later in the week. I rarely make mac ‘n cheese, so I was really starting from scratch—which was a project I liked! It gave me an opportunity to really deep-dive on the subject, and read and experiment with sauces and pastas.
So far my favorite dried, store-bought pasta is an Italian brand called Rummo. I used their penne since my store didn’t have elbows, but they make those, too, or their fusilli would be perfect for holding onto lots of the cheese sauce.
I had Pierre Herme’s hot chocolate recipe on my mind when I made this dish: he makes it with just chocolate and water, which sounds odd, but when you taste it, it is so purely of chocolate and still thick and not gut-bustingly rich as many are—and it naturally relies on good chocolate, being the sole ingredient. For this mac ‘n cheese sauce I used part pasta-cooking water that gets mixed with milk and heavy cream, the starch in it helping with the overall thickening. You don’t miss the extra dairy at all, and as with his chocolate recipe, use decent cheese in the sauce—whatever cheese you really like, or whatever mixture of cheeses you have in your fridge. This is the perfect opportunity to use up those little bits, even brie or goat cheese.
I looked at the topping in the same way—there’s so much cheese in the dish itself, I didn’t find it necessary to put it into the breadcrumbs, too, but I wanted to make a topping that was crispy and full of flavor and lots of it. Italian pangrattato is the perfect topping, with garlic, herbs, olive oil and not-too-fine breadcrumbs. They turn crisp and golden brown and make a perfect foil for the rich filling and most recipes don’t have nearly enough, in my opinion; I want a little crunch with every bite.
If you’re looking for dessert ideas: this Caramel Pumpkin Tart published a few weeks ago is easy and delicious, the Caramel Apple Bars are like tarte Tatin apples baked in a crumb crust, and if you are looking for a cake to make, this Pumpkin Cake with Cream Cheese Mousse makes a beautiful presentation, is so fast and easy, and super moist. Key Lime Pie with Coconut Crust would be another good choice; I like a citrus dessert after a big, rich meal. Pecan Bourbon PIe is made in my Cream Cheese Pie Dough and would be an obvious choice, and if you are looking for ideas for leftovers, use your turkey meat and other sides in the Chicken Pot Pie recipe.
A note on cheeses for mac ‘n cheese: I used a mixture of Gruyere, Fontina, and sharp cheddar, with a little Parmesan, but I’d also use this dish as an opportunity to clean out your cheese drawer and it will be utterly delicious.
My cheeses were chosen for a reason: Gruyere for its deep, nutty flavor (unless you can’t find good stuff; I once tried a cheaper brand and it was awful), Fontina for its beautiful texture when it melts, and the cheddar and Parmesan for a bit of sharpness and umami.
Other great cheeses to use in lieu of Fontina would be Cantal, Fontal, Tomme, Gouda, Havarti, Muenster. Smoked cheeses and ones with pepper flakes would be great in part, and if you had a little soft goat cheese, I’d add that in too. There are hundreds of cheddars to choose from—use what you love to eat.
Tools and ingredients you may need:
For 9 by 13-inch glass baking dishes, I love the classic Pyrex, and this one comes with a glass lid
Here’s an 8-inch by 8-inch Pyrex if you are making a half recipe
For something more pricey, I love this baking dish by Made In
I use this basic strainer for a lot of things and seems to be the one I most often reach for
Rummo pasta from Italy is one of the better GF options on the market, in either elbows, fusilli, penne, or rigatoni
RECIPE
Macaroni and Cheese, gluten-free
Yields one 9-inch by 13-inch baking dish, serving 4 to 6. You can halve the recipe and bake in an 8-inch by 8-inch dish
Topping
140g / 2 C / breadcrumbs from about 4 slices GF sandwich white or whole grain bread (method below) or 480ml / 2 C GF panko
1 clove garlic, grated on micro plane or finely chopped
5 stems thyme, pulled and coarsely chopped
120ml / 1/2 C finely chopped parsley
1/2 tsp salt
6 grinds black pepper
grated zest of one small lemon
3 Tbs olive oil
Filling
1/2 clove garlic (optional) and 1 Tbs butter for baking dish
340g / 12 oz pasta such as fusilli, penne, or elbows, cooked al dente (about 7-8 minutes for Rummo penne) and drained. Reserve 300ml / 1 1/4 C pasta cooking water and set aside
4 Tbs butter, unsalted
50g / 1/3 C GF flour blend (any)
480ml / 2 C whole milk
120ml / 1/2 C cream
2 tsp dry mustard
1 tsp kosher salt
1 small clove garlic, grated on a micro plane or finely chopped (optional)
300ml / 1 1/4 C reserved pasta cooking water (reserved from above)
85g / 3 oz / about 3/4 C grated cheddar
170g / 6 oz / about 1 1/2 C grated Fontina
115g / 4 oz / about 1 C grated Gruyere
4 Tbs grated Parmesan
Preheat oven to 375. Prepare baking dish: if you like garlic, rub half of a cut clove inside the baking dish, then butter dish.
Make topping: If you’re making your own breadcrumbs, rip bread slices into large pieces and pulse in blender. Take care not to over-process; you don’t want the crumbs too fine. In a small bowl, combine crumbs (or GF Panko if using), garlic, thyme, parsley, salt, pepper, and lemon zest. Mix well. Drizzle in olive oil, mixing well to combine. Set aside.
Make mac ‘n cheese: In a large pot, melt the butter over medium heat. Add GF flour and stir, cooking for a minute and a half; it will bubble around the edges, but don’t let it brown.
Add milk, cream, dry mustard, salt, and garlic (if using) and whisk over medium-high heat. Bring to a boil while whisking, add reserved cooking water and continue to whisk and bring back to a boil. Take off heat once it’s come to a full boil and has thickened.
Add cheeses by the handful, stirring after each addition to combine until it is all incorporated.
Add drained pasta to cheese mixture and stir to combine.
Transfer to prepared baking dish, level top, and finish with an even coating of breadcrumb mixture.
Bake for 25 minutes until top has browned, and the mixture is bubbling around the edges.
Cool for 10 minutes before serving; mixture will be soupy at first but will firm up as it cools off.
Macaroni and cheese will keep covered in the refrigerator for 5 days. Reheat in microwave or cover with foil and reheat in a 325f oven til hot.
This looks so delicious!
Do you have a favorite brand of GF panko?
Oh! some folks here that don't eat turkey would love this with mashed potatoes. White on white.