The holidays are here and what better time to try my hand in the kitchen (slowly but surely). An advocate for gluten-free and trying to eliminate as much processed food as possible, I am a subscriber to Delight Gluten Free magazine (@delightgfmag is their Twitter and Pinterest handle). I was able to stumble upon this great magazine when the Gluten Free Expo was held in Vancouver at the beginning of 2013. Here is the recipe and my twist on it.
This decadent mac and cheese comes together quickly with no need for a thickener. Mascarpone cheese is creamy, sweet and melts well. Manchego is nutty and salty. Use as a side or eat as the main attraction with a salad for a complete meal.
Total Time: 40 mins
Prep Time: 30 mins
- 1 (8 ounce) box of gluten-free elbow macaroni
- 1 teaspoon olive oil
- ½ teaspoon salt
- 1 (8 ounce) container mascarpone cheese
- ¾ cup whole milk
- 6 ounces Manchego cheese, rind peeled, grated, ½ cup reserved
- ¼ teaspoon black pepper
- ⅛ teaspoon nutmeg
- Salt, to taste
- 4 (8 ounce) ovenproof containers (wide-mouth mason jars used for this recipe)
- Preheat oven to 425 degrees F.
- Cook macaroni noodles according to package directions, adding 1 teaspoon of olive oil and ½ teaspoon of salt to the water. When cooked, rinse well with cool water and set aside.
- Use the pot the noodles were cooked in to melt the mascarpone cheese over medium-low heat. Whisk in the milk and continue whisking until mixture is smooth. Be careful not to scald milk.
- Stir in grated Manchego cheese, all but ½ cup, until blended. Whisk vigorously until the cheese is fully melted. Add pepper, nutmeg and salt to taste. If the mixture is too runny, whisk in 1 teaspoon of cornstarch.
- Add macaroni noodles to the pot and toss gently with the cheese sauce until the pasta is evenly covered.
- Divide the mac and cheese among four containers and top each with ⅛ cup reserved Manchego cheese.
- Place in oven for 5 to 7 minutes or until bubbling and cheese on top has turned golden brown. Remove from oven and serve.
I ended up going to the local grocery store and picking up the only gluten-free product available, which is Catelli’s Gluten-free Fusilli. This type of pasta works well for casserole dishes, as I found out. Manchego cheese is a little harder to locate and so the internet told me that Pecorino Romano works as a substitute. The mascarpone was a nice addition and worked well to thicken the sauce. All in all, the meal costed me $20 to make and the serving was pretty large. If I were to make this again, I would cook the pasta for a lesser amount of time as it continues to cook in the oven. And of course, the more cheese, the better. So here it is, Aly’s version of the Pecorino Romano Gluten-free Fusilli and Cheese Pasta. Additionally, Mia Stansby has written a great piece for the Vancouver Sun and it is worth the read http://www.vancouversun.com/entertainment/Vancouver+Glutenfree+capital/9183288/story.html. Please enjoy.