My daughter has been in love with Mac 'N Cheese since she first started on solid food. This is her comfort food and was one of the first things we went looking for a recipe for when we first went gluten free. There are a few gluten free boxed products but none compare to homemade. Nothing boxed ever compares to homemade! This recipe was adapted from The Everyday Wok Cookbook: Simple and Satisfying Recipes for the Most Versatile Pan in Your Kitchen.
2 TBSP Butter
3/4 Panko (I used gluten free)
Mac 'N Cheese
3 C Elbow Macaroni (I used gluten free Fusilli)
3 TBSP Butter
3 TBSP All Purpose Flour (I used gluten free)
1 1/2 C Milk (When using gluten free flour, add another 1/2 C)
3/4 C Mascarpone Cheese
1/4 TSP Cayenne Pepper
1/2 TSP Ground Mustard
2 1/2 C Sharp Cheddar, Grated
1 C Gruyere, Grated (I used an applewood smoked gruyere that was incredible!)
2/3 C Parmesan, Grated
Prepare pasta according to package directions. Drain and set aside.
For the topping: Melt butter in small saucepan over medium heat. Add the panko and toast until golden brown, about 3 minutes. Set aside.
To make the Mac 'N Cheese, in a wok melt the butter over medium heat. Stir the flour into the butter until it forms a paste. Add the milk and mascarpone and cook stirring until sauce is thickens, 4 to 5 minutes (if using gluten free flour this is when you will add the other 1/2 cup of milk).
Season the sauce with the salt & pepper to taste, add the cayenne and mustard. Add the remaining cheeses and cook stirring until melted. Stir in the macaroni and sprinkle with the bread crumb topping.