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It’s decadent dairy overload time. Be like Alex and throw a comfort party, complete with GF Mac and Cheese and Strawberry Milkshakes for all.
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Gluten-Free Mac and Cheese Party
Mac and Cheese:
1 pound brown rice gluten-free elbows or shells
1 tablespoon olive oil
4 tablespoons unsalted butter, plus more for greasing ramekins
4 tablespoons amaranth flour or rice flour
2 cups 2% milk
2 cups grated Cheddar cheese
1 cup grated Gruyere cheese
1 cup grated Havarti cheese
2 1/2 teaspoons Sriracha sauce or hot sauce
1 teaspoon salt
1/2 teaspoon garlic powder
Toppings Bar:
Peas
Crispy bacon
Steamed broccoli
Roasted cauliflower
Gluten-free Breadcrumbs
Grilled chicken, cut into 1/4-inch cubes
1 bunch kale, stems removed, sautéed in 1 tablespoon olive oil
1 cup grated Cheddar cheese
1/4 cup grated Parmesan
1.Preheat oven to 350F. Grease 6-8 medium ramekins with butter. Bring a large pot of salted water to a boil.
2.To the boiling water add the pasta and stir constantly for 1 minute to prevent the pasta from sticking together. Cook pasta 2 minutes under the package directions; the pasta should be slightly harder than al dente. Drain pasta and run under cold water to remove all the starch. Toss pasta with the olive oil to prevent sticking and set aside.
3.In a medium saucepan melt butter over low heat. Whisk in the amaranth flour and cook 2 minutes, stirring constantly. Slowly add milk into the flour mixture, whisking constantly to avoid lumps, and bring to a simmer. Cook until the mixture thickens and coats the back of a spoon.
4.Remove sauce from heat and add grated Cheddar, Gruyere, Havarti, Sriracha, salt, and garlic powder. Stir until the cheeses melt and mixture is smooth. Adjust seasoning as necessary.
5.Add the cooked pasta to the cheese sauce and mix until the pasta is evenly coated.
6.Each guest mixes mac and cheese with their chosen toppings in a small bowl and fills their ramekin. Top ramekins with Cheddar and Parmesan cheese if desired. Bake 15-20 minutes or until the mac and cheese is bubbling on the edges.
Strawberry and Toasted Marshmallow Milkshake
1 pint strawberry ice cream
2 cups unsweetened almond milk
1 teaspoon ground cinnamon
8 gluten free marshmallows, plus more for garnish
1/4 cup toasted almonds, chopped
1.Over an open flame or under a broiler char marshmallows.
2.Place strawberry ice cream, almond milk, toasted marshmallows and ground cinnamon in a blender and puree until smooth. Garnish shake with toasted marshmallow and chopped almonds.
