The Rummo gluten-free pasta took approximately 30 minutes instead of the 12 minutes that the package stated, as it cooked on medium heat. Cook until the pasta is cooked to your liking.Once you have stirred the mixture, place the lid back on until you stir again.Tip: When stirring, make sure to scrape the bottom of the pot. Every few minutes stir so that the pasta does not stick to the bottom of the pot.Place milk, cheddar cheese, cornstarch, pasta, salt, water, and gluten-free mustard in the pot with the onion.Add onion, and sauté until soft, but not browned.In a large pot, with a lid, melt butter.Tip: The sauteed onion adds flavour, but you can easily skip it if you like. Tip: You can spray your cheese grater with cooking spray, so the cheese does not get stuck in the grater. Grate the cheese, I like to use the small grate as it melts faster.Remove from pan and put in a bowl, and allow to cool.
Stir often until crunchy, but not hard.Tip: You can blitz it in the food processor for smaller crumbs if you like. Tip: This is also a great way to use up a gluten-free hamburger or hot dog bun you may have in the freezer. Toast bread to dry it out a little in a toaster, or under the broiler.
Tip: If you don't want to use bread you can use 1 cup of unseasoned gluten-free bread crumbs or gluten-free panko. *Overall this recipe used 400g of cheese For the Topping
This gluten-free macaroni and cheese recipe will feed four-to-six, if served with a vegetable side, and/ or a salad. You can mix old and mild cheddar, use a Pepper Jack, Havarti, etc… mix your favourite melting cheeses. You can even change up the topping to use gluten-free panko, gluten-free unseasoned breadcrumbs, or even crushed gluten-free potato chips.Īnother way to change up this recipe is by mixing cheeses.
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