Over in the GMS kitchen we recently added the How Can It Be Gluten Free Cookbook from America’s Test Kitchen to our collection. It has proved to be one of the best researched and impressive gluten free cookbooks out there and we are excited to explore the new recipes and good gf information in the opening chapters. Look for the cross sections of bread using different flour mixes – it is super interesting and helpful.
As you may know, long into the fall there has been quite the heat wave in LA, but by the time late fall rolls around we’re craving rich savory foods even if it is still 90 degrees out! And this mac and cheese is perfect for heat waves because you don’t have to use the oven.
We used the new Barilla GF pasta line, which is a pleasing light pasta. We don’t always have dry mustard and evaporated milk on hand, but this recipe is good enough that they could become kitchen staples.
The dish is very rich, so it can be used as both a main course or a side depending on what you pair with it.
12 ounces gf pasta
2 large eggs
1 (12 ounces) can evaporated milk
½ teaspoon dry mustard, dissolved into 1 teaspoon of water
4 tablespoons unsalted butter
12 ounces sharp cheddar cheese (shredded, 3 cups)
pinch cayenne pepper
1. Boil 4 quarts of water for pasta with one tablespoon of salt. Cook pasta until al dente.
2. While pasta is cooking, whisk eggs, mustard mixture, half of the evaporated milk, and ¼ teaspoon of salt together in a bowl.
3. Drain pasta and return to pot, add butter, and cook over low heat constantly stirring until the butter is melted. Add egg mixture, half of the cheese, and the pinch of cayenne.
4. Continue to cook over low heat slowing adding and stirring in the remaining milk and cheese until pasta is creamy, approximately 5 minutes.
5. Allow sauce to thicken, approximately 2 to 5 minutes, adding salt and pepper to taste. Enjoy!
What’s your favorite gf cookbook?