Gluten-Free Mac & Cheese
***This recipe is adapted from the Martha Stewart Cooking School
3 tbsp. unsalted organic butter, plus more for dish
1/2 cup gluten-free crisp puffed-rice cereal
1 small yellow onion, diced small
2 tbsp. Arrowroot Starch (I used Bob’s Red Mill Brand)
2 cups goats milk
3 cups grated goat cheddar cheese
1 teaspoon Dijon mustard
1 lb. gluten-free penne, cooked until al dente and drained
unsalted organic butter
Sea salt and ground pepper
- Preheat oven to 350 degrees. Butter six 8-ounce ramekins or a 2-quart baking dish.
- Melt 1 tablespoon of butter, then toss with rice cereal.
- In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and cook until softened, 4 minutes. Sprinkle with arrowroot starch and cook 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15 to 20 minutes.