Finding a good gluten free pasta is a personal journey for anyone with gluten sensitivity. There are hundreds of different types of GF pasta out there, and what you choose to cook with is very much a personal preference. At the end of the day, I think most would agree that it’s all about HOW you cook it and what you use it for.
One of my personal favorite dishes pre-GF life was creamy bacon mac & cheese. Made with a delicious bechamel sauce, it was pretty high on the gluten factor, and there’s no real way of replicating it.
Except that there is! And it is utterly delicious. This recipe makes use of my Faux White Sauce recipe and gives you all the comfort of a traditional Mac and Cheese.
1 lb GF macaroni
1/2 lb bacon
8 oz cream cheese
3/4 C milk
2 C italian style shredded cheese (mozzarella, provalone, parmesan)
3 C mexican style shredded cheese (cheddar, jack, etc)
1 tsp salt
1 tsp pepper
1/2 tsp nutmeg
1/2 C corn flake crumbs (make sure your brand is GF)
4 T butter
First cut your bacon into 1 inch chunks and fry them up until they are chewy, but not crispy.
Remove the bacon from the pan, but leave the grease.
Bring the heat down to medium-low and add in the cream cheese, cut into chunks to make it easier to melt. Use a whisk to break it up, and once it has become a thick liquid, add in the milk and whisk until smoothe. Add in salt, pepper and nutmeg and whisk some more. This forms your sort of Bechamel Sauce.
While all this is happening, you’ll want to be cooking your pasta according to the instructions, but make sure not to OVER cook it. You want it still a little undercooked because it will finish in the oven.
Now, add in 2 C of the Italian cheese and 2 C of the other cheese to the white sauce and STIR until it melts. It will get really thick and stringy, which is good!
Next, add your bacon back into the sauce and stir it up.
Now your sauce is totally ready, drain your pasta and add it straight into the sauce pan. Stir everything together so that the pasta is totally coated.
Now, spread everything evenly into a greased casserole dish.
Sprinkle on top the remaining cheese and the corn flake crumbs. Cut up the butter into small chunks and place them across the top of the dish.
Now bake in the oven at 400 degrees for around 20 minutes until the top is golden brown. Remove and let sit for a few minutes before serving.