I went ahead and used that last remaining bit of butter to grease the dish. I let it cool while I continued with the rest of the recipe. I used the microwave to melt the butter, mixed it with the bread crumbs on the baking sheet, and put them in the oven until toasted and golden. I followed the recipe as directed and did not have to change anything. This four cheese macaroni and cheese would be a conversation stopper at any potluck party.
Gluten free macaroni and cheese fontina mac#
And it kept getting better and better! It’s a definite keeper and a great make-ahead meal.Īs the description states, who doesn’t like mac and cheese, right? I have to say, I have made baked mac and cheese before, but never with this combination of cheeses or the use of evaporated milk. I ate it for 2 days then decided to put it in the freezer. I sent a quart container home with my guests, and there was still a lot left over. It wasn’t the only food on the plate, but still, it could easily feed 8 or more people. This four cheese macaroni and cheese serves a lot! Four of us ate and ate as much as we could.
I’ve never seen it used in other mac and cheese recipes, so it must have been the secret to my success! I’m a believer.
I think the star ingredient- besides the cheeses, of course-was the evaporated milk. I was a little concerned about the Gorgonzola being too strong, but it wasn’t at all.
Gluten free macaroni and cheese fontina full#
Dang, it was rich and creamy and gooey and full of down right tasty goodness. It sat out for about an hour before I put it in the 300☏ oven. The pasta absorbed some of the liquid while in the fridge, but it was still loose. It was liquidy, but I added the rest of the pasta water since it was going to be refrigerated for the next 6 hours or so. I didn’t add all the water at once as I wanted to see how soupy it was going to be. It cooled for 30 minutes, and then I added the pasta and half the pasta water and mixed it thoroughly. The combination of cheeses was added off the heat and it became a lovely, silky, smooth sauce. It’s important to add the evaporated milk slowly as it will spit and sputter at you. The butter melted in the warm pasta pot, and I added the flour and cooked the roux for about 4 minutes until it finally browned to a golden color. The pasta cooked until it was just under al dente. After 8 minutes, the crumbs were nice and crisp and beautifully browned. I baked it another 3 minutes, stirred again, and the panko was just beginning to brown. I baked it at 350☏ for about 3 minutes and then stirred it.
I melted the butter in the oven and added the panko crumbs. It either curdles or it’s too soupy or it has no taste or there has always been something…until now! Wow! This is a great recipe! I’ve not had much success making macaroni and cheese and I’ve tried so many times. Finally, a mac and cheese recipe that worked for me.
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