GF Macaroni and Cheese with Bacon Breadcrumb Crust

Gluten Free Macaroni and Cheese with Bacon Breadcrumb Crust

Serves 4 – 6

  • 8 oz gluten free pasta (macaroni, rotelle, penne, etc)
  • 1/4 lb bacon
  • 2 tbsp shallots, diced
  • 3/4 cup fresh breadcrumbs from gluten free bread
  • 4 tbsp butter
  • 2 tsp fresh thyme
  • 1/4 cup Parmesan cheese
  • 4 tbsp gluten free flour (I used 2 tbsp sweet rice + 2 tbsp all-purpose GF flour)
  • 2 cups whole milk (you can use 1%, but don’t use nonfat)
  • 3 oz Gruyere cheese, shredded
  • 3 oz sharp cheddar, shredded
  • 1 oz Teleme cheese (or Brie)
  • pinch of nutmeg
  • salt and pepper, to taste

Preheat the oven to 375 degrees. Meanwhile, cook the pasta until al dente – you’ll want to cook it for less time than the box suggests.  Drain, rinse with cool water and set aside.

In a large sauce pan or dutch oven, cook the bacon. When done, drain on paper towels and set aside. Chop or crumble once it is cool enough to handle. Keep the bacon fat in the pan to cook the shallots – if there is a lot of fat, pour some off – you’ll want about 1 tbsp total.

Using the bacon fat in the pan, cook the shallots for about a minute or so over medium-low heat. Add 3 tbsp butter and saute until the shallots are soft and translucent. Add the flour and cook, stirring constantly, for about 3 minutes until it thickens and starts to turn brown. Turn up the heat to medium and slowly add the milk, whisking constantly until the sauce begins to thicken. Add the cheeses  in handfuls and stir to melt. Remove from heat and add in the salt and pepper to taste, along with the nutmeg. Combine the pasta with the sauce, then pour into an 8×8 baking dish.

Cover with foil and bake for 15 minutes. While it is in the oven, melt the remaining 1 tbsp butter. Combine the breadcrumbs, crumbled / chopped bacon, Parmesan and thyme; add the melted butter and stir until breadcrumbs are evenly coated.

After 15 minutes, remove the foil and evenly cover the pasta with the breadcrumb topping. Bake uncovered for another 20 minutes until topping is crispy and the mac and cheese is bubbly. Let cool for a few minutes and serve.

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