This version of mac and cheese features three cheeses and zesty chorizo sausage. It also uses a reliable technique to keep your gluten-free pasta away from the “mush-zone.”
Ingredients
- Salt
- 2 tablespoons plus a small drizzle of extra-virgin olive oil
- 1 pound gluten-free elbow macaroni or fusili
- 4 cups whole milk
- 8 ounces Spanish cured chorizo, chopped
- 3 shallots, chopped
- 2 garlic cloves, minced
- 4 tablespoons unsalted butter
- 4 tablespoons coconut oil
- ¼ cup arrowroot powder
- 2 cups freshly grated extra-sharp white cheddar
- 2 cups freshly grated extra-sharp yellow cheddar
- 1 cup freshly grated Gruyere
- ¼ teaspoon freshly grated nutmeg
- Black pepper
- ¼ cup chopped chives
Directions
Preheat the oven to 400° F. Grease a 9 x 13-inch glass baking dish. Set aside.
Place a large pot of water over high heat and bring to a boil. Add 2 large pinches of salt and a drizzle of olive oil. Add the pasta and stir. Cook pasta 1-2 minutes less than package directions. You want it to be al dente because it will cook a little more in the oven. Drain well. Then rinse with cold water.
Meanwhile, pour the milk into a medium saucepan and gently bring to a simmer over medium heat. Turn off the heat and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the chorizo and cook until the edges begin to crisp, about 4-5 minutes. Remove chorizo with a slotted spoon and place in a bowl. Add the shallots to the pan and cook until just softened, about 2 minutes, stirring often.
Stir in garlic and cook for 1 minute. Add the butter and coconut oil. Once the butter is melted, turn the heat down to medium-low and slowly whisk in the arrowroot powder. Cook for 1 minute. While whisking, add in the hot milk. Cook until smooth and slightly thickened, about 5 minutes, stirring often.
Remove from the heat and stir in the white cheddar, yellow cheddar, Gruyere and nutmeg; season with salt and pepper to taste. Once the cheese is melted, add the cooked pasta and chorizo. Stir well. Pour into the greased baking dish. Bake for 20 minutes or until hot and the sauce is bubbling. Top with chopped chives.
Make-ahead tip: This recipe can be made up to 2 days ahead of time. Make the entire recipe but don’t bake it. Cover and keep in the refrigerator until ready to bake. Let it sit at room temperature for about 30 minutes before baking. Bake until heated through and the sauce is bubbling, about 25-35 minutes. Top with chives.
Nutrition Analysis: 860 cal, 56 g fat, 120 mg chol, 870 mg sodium, 57 g carbs, 2 g fiber, 7 g sugar, 34 g protein.
Lauren Marie writes the popular gluten-free food blog LaurenMarieGlutenFree.com.
