Recipe Vortex

10-12 ounces gluten-free pasta

4 tbsp butter of your choice (~2.1 oz in weight)

2.1 ounces gluten-free all-purpose flour (~1/2 cup flour)

2 cups milk of your choice

2 cups grated extra-sharp cheddar cheese

3/4 cup grated parmesan cheese

1/8 tsp nutmeg

salt, to taste

pepper, to taste

Bring a pot of water to a boil. Cook pasta until al dente, according to directions on the package. Drain pasta when finished cooking.

While the water is boiling, melt butter in another pot over medium heat. Once the butter is melted, add the flour. Mix with a wooden spoon to form a roux. While constantly stirring, cook the roux for 3 minutes (this will eliminate the flour taste in the final dish).

Add ~1/3 of the almond milk to the roux and mix until combined. Pour in another ~1/3 of the almond milk, mix until combined again. Then pour in the remaining almond milk and mix until everything is combined. You should end up with a thick soupy sauce.

Add both cheeses to the sauce. Continue stirring over medium heat until cheese is melted. You should end up with a thick sauce.

Add ground mustard and nutmeg to the sauce, stir until combined. If desired, add freshly ground Himalayan pink salt and freshly ground black pepper to taste.

Add the drained pasta to the pot with the cheese sauce and mix to coat the pasta. You can either serve the dish immediately as is, or…

Pour macaroni and cheese into a 9″ x 13″ pan and bake at 350F for ~30 minutes to infuse some crispness. You can also top with some panko bread crumbs or bacon prior to baking.