Macaroni and cheese makes a quick, nutritious lunch or supper dish and just because we are on a gluten free diet doesn't mean we can't enjoy it too!
There are a wide variety of gluten free pastas out there to choose from, you don't have to use macaroni. Gluten free pasta spirals are great in this recipe. I have given ingredient quantities for one serving, but it is simple enough to scale them up if you are cooking for more people.
To keep the fat content down this recipe for macaroni and cheese does not use a roux sauce, which also makes it quick and easy to cook, with no risk of lumps.
Bring a pan of water to the boil, then tip in the gluten free pasta.
Check the packet for cooking times but generally it will take about 8-10 minutes.
Meanwhile, pop the grated cheese, cornflour and paprika into a ziplock plastic bag or flour shaker and shake it to coat the cheese.
Pour the milk into a separate saucepan and warm gently, do not bring to the boil!
Once the milk is warmed and just beginning to make bubbles around the edge of the pan, take it off the heat and pour in the cheese mixture. Stir thoroughly and then return to the heat. Continue stirring until the sauce thickens, it won't take long. Remove from the heat while you strain the pasta.
Tip the cooked pasta into the saucepan containing the sauce, stir then return to the heat for about 1 minute, stirring continuously.
Serve and enjoy.
If you enjoy pasta you may also like my other gluten free pasta recipe.