Little Veggies Gruyere Mac n' Cheese
 
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Gluten free mac n' cheese tossed in a saucy blend of gruyere and white cheddar cheeses. Add baby peas and diced carrots for some added veggies to the meal and top with breadcrumbs before baking.
Author:
Recipe type: Pasta
Serves: 6-8
Ingredients
  • 8 ounces gluten free Barilla elbow macaroni noodles, uncooked
  • 2 carrots, peeled and chopped into pea sized pieces
  • 2 cups heavy cream
  • ½ cup skim milk
  • 1-2 cloves garlic, minced
  • ½ medium onion, chopped
  • ¼ teaspoon cayenne pepper
  • ¾ teaspoon ground mustard
  • 1½ tablespoons chopped fresh basil (or 1½ teaspoons dried)
  • ½ teaspoon salt
  • Dash-1/4 teaspoon pepper, depending on taste
  • 1¼ cup shredded gruyere cheese
  • ½ cup shredded white sharp cheddar cheese
  • 1 cup frozen peas
  • ½ cup gluten free breadcrumbs
  • 1 tablespoon melted butter
Directions
  1. Heat 2 quarts of salted water to boiling in a pot. Add macaroni and carrots and cook pasta according to package directions. Once cooked, drain macaroni and carrots and return to pot with lid, away from heat.
  2. While pasta is cooking, in a large saucepan add heavy cream, milk, garlic, onion, cayenne, ground mustard, basil, salt, and pepper. Bring to a boil, then reduce heat to maintain a low boil. Cook, stirring occasionally*, until mixture reduces by about half. This will take about 6-8 minutes.
  3. Once reduced, add both cheeses and stir until cheese is completely melted and mixture is smooth. Pour sauce over noodles and carrots. Stir to coat all pasta. Stir in frozen peas. Serve as is, making sure the peas are heated through**, or go on to baking instructions.
  4. To bake, preheat oven to 350 degrees. Transfer macaroni mixture to ramekins or a casserole dish. Melt 1 tablespoon of butter and stir into ½ cup gluten free breadcrumbs. Distribute evenly over ramekins or casserole dish. Bake at 350 degrees for 15 minutes until breadcrumbs are crisp and macaroni is bubbly. Allow to cool for 5-10 minutes and serve.
Notes
*If not watched, mixture may boil over. As is starts to creep up the sides of the pan when boiling, stir mixture and it will settle back down. Continue to do this until mixture is reduced.
**If you are skipping baking and your pasta is not warm enough after pouring sauce over and adding peas, heat macaroni mixture over medium heat and stir until heated through.
Recipe by Breezy Bakes at https://www.breezybakes.com/little-veggies-gruyere-mac-n-cheese/