Baked Mac and Cheese: Erewhon Inspired

GF Baked Mac

For this week's Erewhon-inspired lunch, we are making their baked mac and cheese- but better and more flavorful. I paired it with Erewhon’s inspired buffalo cauliflower and any leftover Korean short rib (you can find the buffalo cauliflower here). This gluten-free baked mac and cheese version blends jack cheese, cheddar, and gouda cheese melted over gluten-free noodles. It’s made extra creamy with a combination of heavy cream, butter, and a gluten-free roux made from sweet rice (mochi) flour. 

The dish is seasoned with smoked paprika, garlic powder, sea salt, and black pepper to give it a smokey, savory kick while the Dijon mustard adds a little tang to balance the richness. This is a nostalgic dish that’s so creamy and cheesy, that you won’t even realize it’s gluten-free.

Notes: 

Cook flour off: When making the roux with sweet rice flour, it’s essential to cook off the flour until it forms a fragrant paste. This removes the raw flour taste and helps thicken the sauce properly, resulting in a silky-smooth texture. 

Gradually add cheese: To avoid a clumpy cheese sauce, add the shredded cheese in small batches. Stir constantly, allowing each batch to melt completely before adding the next. This ensures a creamy, lump-free sauce. 

Why add mustard: The Dijon mustard cuts through the richness of the cheese, giving the dish a slight tang and balancing the flavor. It won’t make your mac & cheese taste like mustard- it’s just a subtle way to add acidity. 

Gluten-Free Noodles: I love the Jovial brand because the noodles aren’t hard or have a weird texture like other gluten-free brands.

Golden top: To get that golden brown crust on top, don’t skip the broiling step! Broil for just 2-3 minutes at the end of the bake, but keep an eye on it so it doesn’t burn. 

Recipe:

Ingredients:

• 1 pound Jovial elbow noodles

• 16 oz jack cheese, shredded

• 16 oz gouda cheese, shredded

• 8 oz cheddar cheese, shredded

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp salt

• ½ tsp black pepper

• 4 Tbsp butter

• 4 Tbsp sweet rice flour (mochi flour)

• 12 oz evaporated milk

• 2 cups heavy cream

• 1 Tbsp Dijon mustard

Preheat the oven to 350°F (175°C).

Cook the pasta according to the package instructions. Drain, rinse with cold water to stop the cooking process, and set aside.

Prepare the cheese and seasoning:

• In a large bowl, combine the jack cheese, gouda, and cheddar. Divide the cheese mixture in half.

• In a small bowl, combine the garlic powder, smoked paprika, salt, and black pepper. Set half of the seasoning aside for later.

Make the roux:

• In a large pan, melt the butter over medium heat. Once melted, add half of the seasoning and stir until combined.

• Add the sweet rice (mochi) flour to the butter mixture. Stir constantly for 3-5 minutes until it forms a paste (cooking off the flour taste).

Add the cream and seasoning:

• Gradually whisk in the heavy cream and evaporated milk, stirring constantly to avoid lumps.

• Add the remaining seasoning mix and stir to combine.

Incorporate the mustard and cheese:

• Whisk in the Dijon mustard to balance the richness of the cheese sauce.

• Slowly add half of the shredded cheese mixture, stirring until fully melted and smooth before adding more. Continue until the cheese is melted and the sauce is thick and creamy.

Combine with pasta:

• Stir the cooked pasta into the cheese sauce until the pasta is well coated.

Assemble the dish:

• In a 9x13-inch baking dish, add a layer of the cheesy macaroni.

• Sprinkle a layer of the remaining shredded cheese on top.

• Repeat the layers until all the macaroni and cheese have been used.

Bake:

• Place the dish in the preheated oven and bake for 25-30 minutes or until the cheese is melted and bubbly.

• For a golden brown top, switch to broil and cook for an additional 2-3 minutes. Keep a close eye to prevent burning.

Serve:

• Once the top is golden and crisp, remove the dish from the oven. Let it cool for about 5 minutes before serving.

Troubleshooting Tips:

If your cheese sauce breaks: 

A broken cheese sauce can happen if the heat is too high or if you add the cheese too quickly. To fix it, lower the heat and whisk in a tablespoon of room-temperature heavy cream to bring the sauce together. 

Sauce too thick or too thin? 

If your cheese sauce turns out too thick, simply whisk in more heavy cream or half & half to loosen it up. If it’s too thin, let it simmer for a few more minutes to reduce and thicken, or whisk in a bit more cheese to get the right constituency. 

This is a classic baked mac and cheese, but it uses mochi flour and rice noodles to make it gluten-free. This is a recipe I don’t even notice that it is gluten-free.