Once pasta is done, drain and add back to pan. Once white sauce (that’s your milk sauce) has thickened slightly, turn off heat. Cook 1 minute less than the recommended time and then start testing for doneness.ĥ. Be careful because the water might spit a bit and burn you when you add the salt. Once it is boiling, add at least 1 tsp of salt. You might need to raise the temperature slightly.Ĥ. Continue to cook until slightly thickened. When milk is hot, add cornstarch slurry and whisk. Add milk and cook until it is hot but not boiling.ģ. While you are waiting for the water to come to a boil, place a small sauce pan on medium heat. If you have plenty of water, you do not have to add any oil to the water it won’t stick.Ģ. Make sure there is at least twice the amount of water as pasta. Make sure to use a cover so that the water boils quickly. 3/4 cup of shredded cheese (I used a combination of cheddar, parmesan and a shredded Italian blend that you might use for pizza)ġ.Sprinkle of dry mustard and garlic powder.1 Tbl cornstarch mixed with 1 Tbl cold water (cornstarch slurry).1 cup of milk (you can also use plain soy or rice milk).1 1/2 – 2 cups of gluten free pasta, like Bionaturae elbows.Try this cheese sauce with vegetables or rice. You can also use other starches like potato or tapioca if you can’t tolerate corn. If your sauce or soup feels starchy on the tongue, cook longer. The slurry is added to hot liquid and cooked for a few minutes. The texture of a sauce or soup made with cornstarch is slightly different but compared with the option of never having sauces again, it’s a good alternative. Slurries, a 1:1 ratio of cold water to cornstarch, can really thicken any sauce or soup. A cornstarch slurry is a popular substitution but is cooked differently. Most cheese sauces are thickened with a roux, which is a mixture of butter and flour. By making a few adjustments from a traditional recipe, you’ll soon be in business. The key to a satisfying macaroni and cheese is learning to make a good cheese sauce. Don’t over mix or over cook gluten free pasta it will fall apart.If it’s not done, test in 1 minute intervals. Start testing the pasta 1 minute before the recommended time.

Make sure there is plenty of water when boiling.Here are important tips to cooking good gluten free pasta: Bionaturae has many options for pasta like elbows, spaghetti and penne rigate. There has been an explosion of gluten free products over the past few years so become familiar with the brands that work for you. If you think being on a gluten free diet means never eating some of your favorite foods, think again.

Gluten free roux for mac and cheese