Summer Kickoff Mac and Cheese

The last day of school deserves something that gets everyone around the table, and this baked mac and cheese is exactly that kind of dish. It's golden on top, creamy all the way through, and the kind of meal kids actually cheer for when they see it coming out of the oven. Better yet, it's made gluten-free and lactose-friendly so the whole family can dig in without any worry.

Ingredients:

(Makes 8 servings )

Pasta

• 450 g (1 lb) gluten-free elbow macaroni (certified gluten-free; found in the pasta or health food aisle)

• 1 tbsp olive oil (to toss with cooked pasta to prevent sticking)

• Water and salt for boiling

Cheese Sauce

• 4 tbsp unsalted butter (naturally very low in lactose; fine for most)

• 4 tbsp gluten-free all-purpose flour (with xanthan gum included)

• 2 cups lactose-free whole milk, at room temperature

• 1 cup lactose-free half-and-half or lactose-free heavy cream, at room temperature

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp smoked paprika

• ½ tsp dry mustard powder (gluten-free certified; enhances the cheese flavor)

• ¼ tsp garlic powder (low FODMAP at this amount per serving)

Cheese

• 3 cups sharp cheddar cheese, freshly shredded (about 340 g block)

• 1 cup Gruyere cheese, freshly shredded (about 115 g block; naturally very low in lactose)

Note: Always shred your own cheese from a block. Pre-shredded bags contain anti-caking agents that prevent smooth melting. Divide the total cheese into three portions: 2 cups for the sauce, 1 cup for the inner layer, and 1 cup for the top.

Note: Keep individual servings to a moderate portion to stay comfortable. One serving is approximately 1 cup.

Materials needed:

• Large stockpot (for pasta)

• Large saucepan (for cheese sauce)

• 9x13 inch (3 qt) baking dish

• Whisk

• Box grater or food processor

• Colander

• Wooden spoon or spatula

How to Make It:

1. Preheat the oven and prep the dish
   Preheat your oven to 325°F (163°C). Lightly grease your 9x13-inch baking dish with a little olive oil or non-stick spray and set it aside. Getting this ready first means one less thing to juggle later.

2. Shred the cheese
   Before anything else, shred all your cheese from the block and set it out at room temperature. Divide it into three portions: 2 cups for the sauce, 1 cup for the inner layer, and 1 cup for the topping. Room-temperature cheese melts into the sauce far more smoothly than cold cheese.

3. Cook the pasta
   Bring a large pot of generously salted water to a boil. Add the gluten-free elbow macaroni and cook for 1 minute less than the package directions indicate for al dente. The pasta will continue cooking in the oven, and you do not want mushy noodles at the end. Drain well, toss with the olive oil to prevent sticking, and set aside.

4. Make the roux
   In a large saucepan, melt the butter over medium heat. Sprinkle in the gluten-free flour and whisk immediately to combine. It will look like thick, wet sand. Keep whisking and cook for about 1 minute to get rid of the raw flour taste. Do not rush this step or skip it.

5. Build the cheese sauce
   Slowly pour in about half the lactose-free milk while whisking constantly to keep the mixture smooth. Once it is fully incorporated, pour in the remaining milk and the lactose-free cream, still whisking. Continue cooking over medium heat, whisking often, for about 5 to 8 minutes until the sauce thickens enough to coat the back of a spoon. You should be able to run your finger down the back of a spoon and leave a clean trail.

6. Season and add the cheese
   Remove the saucepan from heat. Add the salt, pepper, smoked paprika, dry mustard, and garlic powder and stir well. Add the 2 cups of cheese reserved for the sauce, one handful at a time, stirring after each addition until fully melted and smooth before adding the next. The sauce should look glossy and thick at this point.

7. Combine with the pasta
   Add the cooked pasta to the cheese sauce and stir until every piece is well coated. The mixture may look very saucy, and that is exactly what you want. It will thicken as it bakes.

8. Layer and top
   Pour half of the mac and cheese mixture into the prepared baking dish and spread it into an even layer. Scatter the 1 cup of cheese reserved for the inner layer over the top. Add the remaining mac and cheese on top and spread evenly. Finish with the final 1 cup of shredded cheese scattered across the surface.

9. Bake
   Place the dish in the preheated oven and bake for 15 minutes, until the cheese on top is melted, bubbly, and lightly golden. If you prefer a slightly crispier top, switch the oven to broil for the last 2 to 3 minutes and watch it closely. It goes from golden to burned faster than you'd expect.

10. Rest and serve
    Remove from the oven and let the dish rest for 5 minutes before serving. This gives the sauce a moment to settle and makes scooping much cleaner. Serve warm and enjoy the moment, because there will not be leftovers.

The Cheesiest Way to Celebrate

This baked mac and cheese is gooey, golden, and guaranteed to get more attention than any end-of-year award. Make it tonight and tag @getregulargirl on Instagram so we can see your pan.