2 cups (measure uncooked) of your favorite gluten-free pasta, cooked and strained. I used Ronzoni penne
4 Tablespoons butter
3 Tablespoons bacon fat
Pinch each of Salt and pepper
3 Tablespoons gluten free all-purpose flour, I used King Arthur
1.5 cups of low fat milk
Dash each of paprika and nutmeg
2/3 cup of shredded smoked Gouda cheese
1/3 cup shredded cheddar
3 oz. Velveeta
1/2 cup favorite gluten free crunchy topping, I used crushed Crispy Hex. (Market Basket’s Crispix)
Butter a 9″ square baking dish, cook your pasta, and preheat your oven to 350 degrees.
In a large saucepan on medium heat, melt 3T of butter with the bacon fat. Sprinkle salt and pepper and add the flour. Whisk until smooth and slowly add in the milk. Stir until smooth. As soon as the mixture starts to bubble, stir nonstop for two minutes until thickened. (Depending on your flour, this may happen more quickly.)
Lower heat and add paprika, nutmeg, and cheeses. Stir until smooth and pour over pasta in baking dish.
Melt remaining tablespoon of butter in a bowl and add the crunchy topping. Mix and spoon over the top of the Mac and cheese. Bake uncovered for 30 minutes and enjoy!
*Use regular pasta, regular flour, and Ritz cracker crumbs for an amazing full-gluten creation.
*Special thanks to my dear friend Acksone, whose Mac and cheese inspired me to create my own gluten-free version!