topping:

• ¼ cup Pork Panko
• 2 tablespoons Parmesan cheese, grated
• 1 teaspoon fresh chives, finely chopped

mac n’ cheese:

• 2 cups gluten free pasta shells
• 2 tablespoons butter
• 2 tablespoons Otto’s Cassava Flour
• 1 ¼ cup raw milk
• 1 egg, whisked (opt, makes it very rich)
• ¼ cup raw sharp cheddar cheese, grated
• ¼ cup gruyere cheese, grated

• ½ teaspoon Redmond Real Salt
• ¼ teaspoon ground black pepper
• pinch of nutmeg (opt)

Directions: Heat 3 cups milk in a 3 quart sauce pan over medium heat until it simmers. Dissolve the cornstarch in the remaining cup of milk. Whisk in the cold milk and cornstarch into the hot milk. Stirring constantly, cook milk over medium heat until it thickens. (This can take a few minutes) Remove from heat and whisk in Parmesan cheese.

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• 3 strips cooked bacon, crumbled
• 1 tablespoon fresh chives, finely diced

Recipe courtesy of our friend: @backporchpaleo

• Transfer the macaroni and cheese to a 9×13-inch pan, sprinkle breadcrumbs over the top, and bake until bubbly. Gluten-Free Macaroni and Cheese: Variations Sauce: Replace the chicken broth with gluten-free vegetable broth for a vegetarian macaroni and cheese.
• 16 ounces (2 boxes) dried gluten-free elbow macaroni. 4 ounces soft goat cheese (chevre), crumbled. 4 ounces aged white Cheddar, grated. 1 large bunch lacinato kale, stems removed, leaves cut into.
• Reduce heat and cook, whisking constantly, for 3 minutes. Remove from heat. In a large bowl toss together cheeses. Whisk half of the cheese into the milk mixture in skillet until smooth.

Step 1

In a small bowl, combine topping ingredients, fluff with a fork to combine, then set aside. Preheat oven to 350° and butter a baking dish.

Step 2

In a large stock pot, fill with water and bring to a boil, following manufacturer directions, cook pasta until just barely firm. They will finish cooking with the cheese sauce in the oven.

Step 3

In a 5 quart dutch oven or stock pot, melt butter and sprinkle in flour, whisk constantly over medium heat for a couple minutes. Pour in milk and whisk until smooth and begins to thicken.

Step 4

If not using the egg, skip to step #4. If using the egg, spoon about 3 tablespoons of the warm milk into the eggs and whisk to combine. This tempers the eggs so they don’t scramble when you pour them into the warm milk. Once eggs are tempered, pour into the milk and whisk to combine.

Step 5

Add cheeses, salt, pepper and nutmeg (if using) stirring to melt. Taste and adjust salt if needed.

Step 6

Drain pasta and pour into cheese, stir to coat. Add bacon and chives, stirring again to combine. 7. Spoon into baking dish and sprinkle with topping. Bake for 20-25 minutes or until bubbly. Let cool slightly before serving.

Easy Gluten Free Macaroni And Cheese