I was watching Diners Drive-Ins and Dives the other day, and found what looked to be the most delicious macaroni and cheese I've ever seen - and the entire recipe was void of flour. Score!
I'm not gluten-free 100% of the time, but I try to be as gluten-free as possible. My mom is gluten intolerant and my sister is severely Celiac, so the last thing I want to do is make a big pot of mac 'n cheese that only I'm going to eat.
So after watching that episode of Triple D, I took the ingredients and ran with them.
gluten-free elbow pasta
half & half (cream would work too)
cream cheese (1/3 of a package)
extra sharp cheddar cheese
salt & pepper
I left the measurement empty, because honestly I never measure shit. I used 1/3 of a package of cream cheese, a whole can of evaporated milk, and about a cup of the half & half. But when it comes to the cheeses - add it in until it tastes good.
While boiling the noodles, throw several pieces of bacon in the microwave between two paper towels until they're your desired crispiness. I always microwave my bacon because it's so much cleaner. No splatter screen, no excess fat lying around, and it's just as fast (if not faster).
Grate your cheeses while the noodles are boiling, and chop up the bacon. Heat your milk mixture and whisk in chunks of the cream cheese as it simmers.
Add in the chopped bacon once the cheeses are full incorporated.
Strain the noodles when they reach al dente, which takes longer with gluten-free noodles, so be patient.
Let the cheese sauce thicken, low and slow, until it's at your desired texture. Add in the noodles and let it thicken a bit more.
You can add some more grated cheese on top if you want extra gooeyness! Who says you need a roux to make good macaroni and cheese? Definitely not this girl.
Now hence forth, make this!