Mac and Cheese is a favorite, however, the amount of wheat that goes into making this classic American dish can be daunting for the gluten intolerant. Probably the thought of making this dish is overwhelming, but rest assured, it is as easy as the real deal.
First, set out to buy your alternative ingredients. Since the roux is usually made with wheat flour, you will need to look at other options. Pamela's Pancake mix is a fantastic alternative; fine with a slightly nutty taste.
Next, the one thing that makes most of us swoon is the pasta. Brown Rice is an option to consider however with its mushy consistency can turn many away and with a heavy cheese sauce, this isn't a match for a true alternative.
A great option is quinoa pasta, which is a combination of quinoa and corn and can be found in many grocery stores. This is a great alternative and can be successfully cooked firm but soft; al dente.
To complete the list, your ingredients should include a 16 oz package of pasta, 1/4 cup pancake mix, 1/2 teaspoon Worcestershire, 3 dashes of Tabasco, 1 1/2 teaspoon Dijon Mustard, 1 cup cheddar cheese 1/2 cup cheddar set aside , 1/2 cup Monterrey cheese, 1/2 cup Swiss cheese and 1/2 cup butter, 2 cups whole milk (if its a party, why not break out the good stuff). Skim is okay too!
At home, boil the pasta for 10 minutes, strain. Next make the roux. When added to a sauce pan of melted butter, the pancake mix, gives the same consistency as wheat flour. At this stage make sure the heat is at a medium temperature and when the flour is evenly mixed with butter, mustard, Tabasco, Worcestershire, and pepper, it is time to add room temperature milk.
When mixed and no clumps are visible, add the cheese. Stir until cheese is melted and the sauce is a thick and creamy. Stir in pasta. Add to greased baking dish, top with rest of grated cheddar and then dust with pancake mix. Put in a 400 degree oven for 12-15 minutes. Remove and serve immediately. Enjoy!