Description
This stovetop gluten free mac and cheese is perfect for an easy weeknight meal or a holiday side dish! It’s an absolute crowd pleaser, whether you are gluten free or not!
Ingredients
- 12 oz package of gluten free pasta, penne or macaroni)
- 1 pound cheese (we used a combination of cheddar and muenster)
- 2 teaspoons extra-virgin olive oil
- ½ pound thick slice of honey baked ham, cut in ½-inch cubes
- 4 ounces goat cheese
- ½ cup milk, divided
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter
- Tabasco, to your liking
Instructions
- Bring 4 to 6 quarts of water to boil in a large Dutch oven and cook pasta al dente according to package directions.
- While the pasta is boiling, shred the cheeses in a food processor or with a cheese grater and set aside.
- Heat a medium pan over medium with the olive oil. Add the ham to the pan, and cook until browned, flipping occasionally, about 10 minutes. Set aside.
- When the pasta is al dente, reserve 1/2 cup of pasta water, drain the pasta, and immediately return to the Dutch oven over low heat.
- Add the shredded cheeses and goat cheese, ¼ cup milk, butter, paprika, garlic powder, black pepper, salt and stir it all in. Add remaining milk, cubed ham, and tabasco to your liking, if desired, and continue stirring. At this point, if needed, add a small amount of reserved pasta water to achieve your desired texture.
- Serve and enjoy immediately.