Ingredients
Scale
- 12 ounces (340 g) gluten-free elbow or small-rigatoni pasta
- 2 tablespoons butter
- 2 tablespoons gluten-free all-purpose flour or cornstarch
- 2 1/2 cups whole milk or 1 cup milk + 1 cup half-and-half
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- A pinch of nutmeg
- 1/2 cup panko-style gluten-free breadcrumbs
- 1 tablespoon melted butter
Instructions
- Boil the gluten-free pasta in salted water until just al dente.
- In a saucepan, melt butter and whisk in gluten-free flour, cooking for 1 minute.
- Gradually whisk in milk and simmer for 3–5 minutes until thickened.
- Remove from heat and stir in cheddar, Gruyère, Dijon, salt, and nutmeg until smooth.
- Combine the cheese sauce with the drained pasta.
- Transfer to a buttered 9×13-inch dish, top with breadcrumbs mixed with melted butter.
- Optionally bake at 350°F (175°C) for 20–25 minutes until golden on top.
Notes
Use room-temperature cheese for a smoother sauce. For best results, avoid pre-shredded cheese.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Gluten-Free