Cheesiest Gluten-Free Jack Mac

Cheesiest Gluten-Free Jack Mac

This cheesy jack mac recipe, featuring Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract is a delicious gluten-free treat.

Ingredients

  • 12 fl. oz. gluten-free uncooked elbow macaroni
  • 8 fl. oz. Monterey Jack cheese, coarsely shredded
  • 8 fl. oz. extra sharp white Cheddar cheese, coarsely shredded
  • 4 fl. oz. American cheese, cut into small pieces
  • 1 1/2 cups whole milk
  • 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
  • 1/4 teaspoon organic garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons butter
  • 2 tablespoons gluten-free all-purpose baking flour
  • 1/2 cup crushed gluten-free pretzels
  • 1/2 tablespoon butter (for pretzels)

Directions

While macaroni is cooking, prepare cheeses; set aside. Cook macaroni al dente according to package directions, rinse well with cold water and drain; set aside.

To a small bowl, add milk, vanilla extract, garlic powder, salt and pepper; stir to combine and set aside.

In a large pot, melt butter over medium heat. Add flour, cook and whisk for about 2-3 minutes. Gradually pour milk mixture into pot while continuously stirring for an additional 2-3 minutes. Reduce heat to medium-low and add cheeses. Cook and stir until cheeses melt. Add drained macaroni, stir to coat and remove from heat.

Preheat oven to 350 degrees F. Coat 8 (6 fl. oz.) ramekins with cooking spray and place on a heavy, rimmed baking sheet. In a small microwave safe dish, melt butter; add crushed pretzels and stir to coat. Evenly fill ramekins with macaroni and top with pretzels. Bake on lower rack until heated through, about 10-15 minutes.

If baking in a casserole dish, coat with cooking spray; add mac and cheese and top with crushed-buttered pretzels, bake until done, about 25-30 minutes.

  • 350 ml gluten-free uncooked elbow macaroni
  • 240 ml Monterey Jack cheese, coarsely shredded
  • 240 ml extra sharp white Cheddar cheese, coarsely shredded
  • 120 ml American cheese, cut into small pieces
  • 350 ml whole milk
  • 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
  • 1/4 teaspoon organic garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons butter
  • 2 tablespoons gluten-free all-purpose baking flour
  • 1/2 cup crushed gluten-free pretzels
  • 1/2 tablespoon butter (for pretzels)

Directions

While macaroni is cooking, prepare cheeses; set aside. Cook macaroni al dente according to package directions, rinse well with cold water and drain; set aside.

To a small bowl, add milk, vanilla extract, garlic powder, salt and pepper; stir to combine and set aside.

In a large pot, melt butter over medium heat. Add flour, cook and whisk for about 2-3 minutes. Gradually pour milk mixture into pot while continuously stirring, about 2-3 minutes. Reduce heat to medium-low and add cheeses. Cook and stir until cheeses melt. Add drained macaroni, stir to coat and remove from heat.

Preheat oven to 180 degrees C. Coat 8 (180 ml) ramekins with cooking spray and place on a heavy, rimmed baking sheet. In a small microwave safe dish, melt butter; add crushed pretzels and stir to coat. Evenly fill ramekins with macaroni and top with pretzels. Bake on lower rack until heated through, about 10-15 minutes.

If baking in a casserole dish, coat with cooking spray; add mac and cheese and top with crushed-buttered pretzels, bake until done, about 25-30 minutes.

  • 5 minprep

  • 30 mincook

  • 8servings

This Recipe Uses

Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 4oz

Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract