Ingredients:

  • 1 lb (450g) Gluten-free elbow macaroni
  • 1 tbsp (15g) Salt
  • 4 tbsp (57g) Unsalted butter
  • 3 tbsp (25g) Gluten-free all-purpose flour blend
  • 3 cups (710ml) Whole milk
  • 4 cups (450g) Extra sharp cheddar cheese, freshly grated
  • 1 cup (115g) Gruyère cheese, freshly grated
  • 1/2 tsp (3g) Garlic powder
  • 1/4 tsp (1g) Smoked paprika
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the gluten-free macaroni and cook for 2 minutes less than the package directions. Drain immediately and set aside.
  2. In a saucepan, melt the butter over medium heat. Whisk in the gluten-free flour and cook for 1–2 minutes until the mixture smells nutty and looks like a pale paste.
  3. Gradually whisk in the warmed milk, stirring constantly until the sauce thickens and becomes smooth.
  4. Reduce heat to low. Stir in the garlic powder and smoked paprika.
  5. Fold in the grated cheddar and Gruyère one handful at a time, stirring until the sauce is velvety and glossy. Taste and add salt and pepper.
  6. Toss the under-boiled macaroni into the cheese sauce. Stir gently for 1–2 minutes over low heat until the pasta is finished cooking.