I've made many, many mac 'n cheeses. Like, tons. I've been toying with my gluten free recipe for some time now. In my new years resolution inspired attempt at eating healthier, I set out to make a mac 'n cheese that was both delightful and less butter filled. Here's my first attempt, which I have to say, came out quite delicious.
Also, though it often pains me to think of you non-gluten-free-ers, you can very easily adapt this to be gluten-filled. Simply use your favorite pasta instead of the gluten free kind.
You will need:
3 tbsp butter (I can't part with my salted butter, but you can feel free to use unsalted)
2 tsp minced garlic
1/4 tsp thyme
1/2 tsp paprika
1 tbsp corn starch
1 c. reduced fat milk (I used 2%--it's what was in my fridge)
6 oz. plain Greek yogurt
2 c. part skim shredded mozzarella (I find Wal-Mart's is pretty good for being so inexpensive)
1/4 c. freshly grated sharp Cheddar (I use Cabot NY Sharp) + more for adding to top
a little bit of bread crumbs for the top
1 package gluten free pasta (personally, I favor corn pasta, but use what you like)
What to do:
Preheat the oven to 350 and lightly grease a baking dish. In a large sauce pan, melt the butter on med/high heat, and add in the garlic, thyme, and paprika. Stir occasionally until the butter is melted. Be sure not to burn it, or the whole dish will taste like it! Now, you're going to make a rue (don't you feel fancy?). Simply, add the corn starch to the melted butter and slowly stir it in on low heat. Be sure to break up any clumps (corn starch tends to clump) and simmer for about a minute, blending it well. Next, add the milk and Greek yogurt and cook on low/medium until creamy and blended. Add salt and pepper to taste, turn heat down low and add the cheese. Mozzarella will be quite stringy, but not to worry, it will melt more thoroughly in the oven. Heat and stir until creamy and pretty much melted, remove from heat, and add the cooked pasta. Mix well, coating the pasta and pour into the baking dish. Top with some bread crumbs and a little more freshly grated Cheddar. Pop it in the oven for about 25 minutes, or until the top cheese is melted. Enjoy!