This recipe is easy to make using your favorite cheese and gluten-free pasta, but it’s important to closely follow the steps to achieve the best results.
- 3 tablespoons salted butter
- 2 tablespoons all-purpose gluten-free flour
- 1½ cups milk
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 cup shredded cheese, works well with cheddar or American
- 1 pound cooked gluten-free pasta
Melt the butter in a saucepan over medium heat. When the butter is melted, add the flour and stir with a whisk until combined. Cook for about 30 seconds, until the mix turns light brown. Add the milk and whisk until smooth and the mixture begins to bubble and thicken.
Add the salt, sugar, pepper and paprika. Mix together well. Slowly add the cheese, continuing to whisk. After a few minutes, the cheese will melt and start to mix with milk.
Lower the heat and cook until well combined and the sauce starts to thicken. This will not take long but continue to whisk to prevent the cheese from burning on the bottom.
When you are ready to serve, pour the cheese mix over hot pasta and mix gently.
Nutrition Analysis: 300 cal, 13 g fat, 40 mg chol, 390 mg sodium, 37 g carbs, 1 g fiber, 4 g sugar, 10 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.