This gluten-free stove-top Gruyère macaroni and cheese for grown-ups is so quick and easy to pull together, you might find yourself looking around for that familiar blue box. But once you take your first bite of rich, tangy Gruyère wrapped around gluten-free pasta shells, you’ll know you’ve strayed into grown-up comfort food territory.
From start to finish, you’ll barely have time to finish a glass of wine. Start by boiling your pasta with a healthy dash of salt. Meanwhile, all you really have to do is shred some cheese and blend some milk, egg yolks and melted butter together with some salt and pepper. Gruyère is an excellent melting cheese, but you could make this kid-friendly by using cheddar. The secret here is to let the mac and cheese sit after you’ve combined the pasta, sauce and cheese. Stir a bit here and there, and you’re done. Grown-up comfort food that’s gluten-free to boot. Let’s eat!
- 8-ounces gluten-free pasta shells or elbows
- 3 egg yolks
- ½ cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 2 tablespoons melted butter
- 8-ounces Gruyère, shredded
- Prepare the pasta according to package directions.
- Meanwhile, add the egg yolks, milk, salt and pepper to a blender and pulse together on medium speed until combined.
- Remove the lid, turn the blender to a low speed, and slowly add the melted butter into the blender until combined.
- Once the pasta is cooked, drain and return to the stove. Over low heat, add the sauce and stir to combine before adding the cheese.
- Continue stirring, over low heat, until the cheese has melted into a creamy rich sauce.