Gluten-Free Mac and Cheese with Goat Cheese and Roasted Peppers
Wholesome gluten free mac and cheese made with homemade cheese sauce that includes goat cheese and roasted red peppers.
Keyword easy mac and cheese, gluten free mac and cheese, goat cheese mac and cheese
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Author Plating Pixels
16ouncesgluten-free elbow pasta
3cupsshredded cheddar cheesedivided
½cupdrained roasted red bell pepperschopped
Preheat oven to 425 F. Bring a large pot of lightly salted water to a boil. Add gluten-free pasta. Cook according to package directions, stirring occasionally, until cooked through but slightly firm. Drain and rinse with cool water to stop cooking, set aside.
In a large bowl, whisk together milk, cream, cornstarch, salt and pepper until smooth. Set aside.
Heat butter in a large saucepan over medium heat until melted. Pour in milk and cornstarch mixture, stirring to combine. Continue cooking, stirring constantly, until sauce thickens, 5-8 minutes. Slowly stir in goat cheese and 2 cups shredded cheddar. Continue stirring until melted and smooth. Toss together with cooked pasta and roasted peppers.
Pour into a casserole or 8x8 baking dish. Sprinkle with remaining cheese and bake 10-12 minutes, until cheese is melted. Broil top, watching carefully, to brown if desired.
Elbow pasta is what is traditionally used for mac and cheese but you can use any short gluten-free pasta shape.
Make sure to season the pasta water as it'll make a big difference to the flavor.
Keep the sauce on a medium heat and stir as it thickens. This can take from 5-8 minutes and don't be tempted to turn up the heat.
Leftovers can be eaten hot or cold the next day, this mac and cheese won't freeze well.