Yayay's Mac and Cheese

My sister makes this amazing mac and cheese recipe that is to die for! If you’re looking for a mac and cheese that packs a spicy punch - this is for you!

• 12oz dry gluten free elbow macaroni (Jovial Brand is our favorite)

• 1/4 cup of butter or ghee

• 1/4 cup gluten free flour (King Arthur brand is our favorite)

• 1 1/2 cup milk (or dairy free alternative like plain soy or oat milk)

• 1 cup heavy whipping cream (or 1 cup coconut cream if dairy free)

• 1/2 teaspoon dry mustard powder

• 1 teaspoon onion powder

• salt and pepper to taste

• 3 cups sharp cheddar, shredded

• 1 cup pepper jack, shredded

• 1 finely chopped jalapeño (optional)

• Gluten free Panko - just enough to sprinkle over the top!

1. Preheat oven to 400 degrees.

2. Cook pasta according to the package, drain and rinse under cool water, put in a large mixing bowl

3. In a large saucepan, melt butter or ghee, then whisk in gluten free flour. Stir until combined and a roux is created. Whisk in cream, milk, mustard powder, onion powder, salt and pepper.

4. Continue cooking over medium heat, stirring until it is thickened.

5. Remove from heat. Stir in cheddar cheese and jalapeño until melted.

6. Pour cheese sauce over pasta and mix until noodles are covered in the sauce. Pour mac and cheese mixture into a greased baking dish (9x13 pan).

7. Top with gluten free panko and pepper jack cheese.

8. Bake 19-25 minutes, or until it is golden and bubbly.