Gluten-Free Smoked Gouda Mac & Cheese
- 8 oz. gluten-free corn/rice blend elbow pasta
- 1-1/2 cups 2% milk
- 1 cup water
- 5 oz. smoked Gouda cheese (shredded)
- 3 oz. sharp cheddar cheese (shredded)
- 1/4 tsp. ground mustard seed
- 1/4 tsp. paprika
- 3/4 tsp. salt
- Fresh-ground pepper (to taste, if desired)
- In medium-large pot over medium-high heat, combine pasta, milk, water, ground mustard seed, paprika and salt. Stir often while it comes to boil.
- When mixture begins to boil, turn heat down to maintain slow boil and stir very frequently, every 20-30 seconds or so. Cook until pasta is al-dente, about 5-1/2 minutes, and most liquid is absorbed. (Note: Cooking time will vary based on size of pasta you use, keep a close eye on it so you don’t overcook.)
- Remove from heat and fold in shredded gouda and cheddar cheese until melted and thoroughly incorporated.
- Serve immediately. Grind on fresh black pepper, if desired.
Chef's tip: This recipe works best with a gluten-free pasta that is a blend of corn and
rice. Different brands of pasta may absorb the cooking liquid differently. If your pasta
absorbed most of the liquid, you may need to add 1-2 Tbsp. of additional milk when
folding in the cheese.
Grab these ingredients at Vitacost.
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