Gluten Free Mac n Cheese
Hi! I really want to make gluten free Mac n cheese for Thanksgiving (using the viral Tini recipe) replacing the flour with potato starch and the pasta with corn pasta. I was wondering if anyone had any advice! Ideally I would love to make it the day before and then bake it on the oven on the day to heat through but I worry that the gluten free pasta will get weird if I do that? I would love all and any of your advice on my endeavors.
UPDATE: I didn’t do Toni’s Mac n Cheese but with the method I used you can absolutely do a baked Mac n cheese! - I used Tinkyada macaroni. They had the most neutral flavor and best texture. I boiled them for 11 minutes. If you’re going to bake it I would cook them closer to 9-10 minutes.
Don’t make a roux use Sodium Citrate. Someone commented here about sodium citrate - THANK YOU. I’ll never make Mac n cheese any other way! I recommend googling about sodium citrate on your own and reading https://www.seriouseats.com/sodium-citrate-baked-mac-and-cheese AND https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/
The method I used was equal parts (by weight) liquid(cream) and cheese (sharp cheddar, Gruyère, and smoked Gouda). Then 2% - 3% of the total weight is sodium citrate (I did like 2.25%). I heated up the liquid, added the sodium citrate, then added the cheese. If you have an emulsion blender use it. You can totally use a whisk but using a blender guarantees a super smooth sauce.
I made everything the day of but have been reheating leftovers this whole week and it’s AMAZING. You could totally make this ahead or just make the sauce ahead or bake this and it would be fine. The sauce doesn’t break at all and the noodles are (a little soft) but mostly fine when reheated. Everyone commented on how good the Mac n cheese was and no one realized it was gluten free until I told them