No holiday party or family get-together is complete without macaroni and cheese. But for people with celiac disease or gluten sensitivities, it’s the dish we get to watch everyone else eat and enjoy while we avoid it like the plague and hope it doesn’t cross-contaminate anything on our plate. No more!
We have discovered a macaroni and cheese recipe that the whole family will love, whether their gluten-free or not!
Michael & Monica’s Gluten-Free Bacon Mac & Cheese Ingredients
Ingredients
- 1 box gluten-free macaroni noodles
- ½ cup plus 2 tablespoon unsalted butter, divided
- 6 tablespoon gluten-free all-purpose flour
- ¼ teaspoon black pepper
- 4 cups milk
- 3 cups shredded applewood smoked gouda
- 3 cups shredded sharp cheddar
- 1/2 cup shredded Parmesan cheese
- 8 slices hickory-smoked bacon, cooked and crumbled up (we use thick-sliced)
Gluten-Free Bacon Mac & Cheese Recipe
- Cook bacon as directed on package. We usually microwave it for 4 minutes until crispy. Remove and crumble up bacon.
- In a large pot, melt butter over medium heat. Once melted, stir in flour and black pepper, cooking until well combined and flour is starting to bubble and brown (should be the color of peanut butter).
- Gradually add milk and cook for about 10 minutes or until them mixture is smooth and bubbly.
- While sauce is cooking, boil macaroni in pot according to package instructions for al dente. We use Barilla GF macaroni and boil 7 minutes for al dente.
- Once sauce is bubbling, remove from heat and stir in the gouda, cheddar, ½ cup Parmesan and bacon bits.
- Add pasta and mix until everything is coated.
- Transfer pasta to a greased 9×13 baking dish and top with additional cheddar and parmesan if desired. Broil until top is browned, about 5 minutes but watch it closely as some ovens take less time.
This should provide 6-8 servings, feeding the whole family! Now are you ready for dessert? Check out Jonathan’s Gluten-Free Thumbprint Preserve Cookies!
Made with love,