I am not gluten free but I took this to a party recently for my friend who is and we were all quite shocked that you couldn't tell the difference! I'd heard awful things about gluten free pasta but the recipe tip to almost undercook it a little was a good one.
I would say the breadcrumbs are vital on this one.
Ingredients
250g gluten free macaroni pasta
500ml milk
50g butter
50g gluten free flour
1/2 tsp mustard powder
1 tsp smoked paprika
200g cheese grated (I used cheddar and red leicester)
salt and pepper
For the breadcrumbs
50g gluten free breadcrumbs (couldn't get GF bread so bought gf pittas and made breadcrumbs from them)
1/2tsp smoked paprika
30g butter
Instructions
Preheat your oven to 180C Fan.
Boil the pasta in well salted water until almost cooked (leave it a little undercooked as gluten free pasta has a tendency to break up – it will finish cooking in the oven). Drain and put to one side.
Melt your butter in a saucepan and add in the gf flour, mustard powder and smoked paprika. Stir in for a couple of minutes to keep it smooth.
Gradually pour in the milk whilst whisking, until it's all added and you have a lump free sauce.
Keep stirring and simmer until the sauce has thickened (4-5 mins).
Remove from the heat and stir in the cheese so that it melts through.
Season with salt and pepper to taste.
Combine the sauce and pasta and mix together carefully so as not to break the pasta.
Add the butter to a small frying pan and allow it to melt.
Add the gluten free breadcrumbs and smoked paprika and stir together until the breadcrumbs turn golden and cook for a minute longer.
Spoon in your cheesy sauce-coated pasta into an oven dish and sprinkle over the toasted breadcrumbs.
Place in the oven for about 20-25 minutes until crisp, golden and bubbling.
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