Gluten Free Macaroni and Cheese

🧂 Ingredients

• 12 oz. box Ronzoni GF rotini noodles
• 1/3 cup onion

  chopped
• 1/2 red bell pepper

  diced
• 1/2 orange bell pepper

  diced
• 2 cloves garlic

  minced
• 3/4 cup gluten free flour
• 1 pint half-and-half
• 1 pint heavy whipping cream
• 1 tsp. dried parsley
• 1 tsp. pink Himalayan sea salt
• 1/2 tsp. ground black pepper
• 3 dashes red pepper flakes

  or more, if desired
• 3 dashes cayenne pepper

  or more, if desired
• 1 cup unsalted butter

  divided use
• 1 cup sharp cheddar cheese

  shredded
• 1 cup monterey jack cheese

  shredded
• 1 cup 4C Gluten Free Italian Style Bread Crumbs
• 1/2 cup parmesan cheese

  shredded
• 1/8 tsp. cayenne pepper

  as desired (or slightly less)

Instructions

• 1 Preheat oven to 350.°
• 2 Prepare GF noodles according to package directions.
• 3 Cook a little longer than al dente, but less than “tender.”
• 4 Drain in colander.
• 5 Meanwhile, prepare cheese sauce.
• 6 Melt 1 stick butter in a Dutch oven.
• 7 Add onion, bell peppers and garlic and sauté about 5-8 minutes or until veggies
  are tender.
• 8 Whisk in flour.
• 9 Slowly add whipping cream and whisk until incorporated.
• 10 Add half-and-half and do the same.
• 11 Add parsley, salt, pepper, red pepper flakes and a pinch of cayenne pepper.
• 12 Cook over low to medium heat until sauce is thick.
• 13 Add cheddar and Monterey Jack cheeses and stir to combine.
• 14 Heat slightly until cheese melts.
• 15 Remove from heat and set aside.
• 16 Combine 1 stick melted butter, GF bread crumbs and parmesan cheese.
• 17 Stir with a fork until well combined.
• 18 Drain noodles and add to Dutch oven with cheese sauce.
• 19 Stir to combine well.
• 20 Grease an 8x12” glass baking dish.
• 21 Add macaroni mixture.
• 22 Sprinkle evenly and lightly with a dash or two of cayenne pepper.
• 23 Sprinkle bread crumb mixture over top.
• 24 Bake, uncovered, at 350° for about 15-20 minutes or until crumbs are golden
  brown and mixture is heated through.

Nutrition Info