Carlyle Mac & Cheese Recipe
cavatappi pasta with Vermont white cheddar and béchamel cooked golden brown, GF*
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
In a large pot, bring salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Make the Béchamel Sauce
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the gluten-free flour and cook for 1-2 minutes until a paste forms (roux). Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the mixture thickens, about 5-7 minutes.
- 3
Combine Cheese and Seasoning
Remove the béchamel from heat and stir in the Vermont white cheddar cheese, salt, black pepper, and paprika. Mix until the cheese is fully melted and the sauce is smooth.
- 4
Combine Pasta and Sauce
In a large mixing bowl, combine the cooked cavatappi pasta and cheese sauce. Stir until the pasta is well-coated.
- 5
Prepare for Baking
Preheat your oven to 350°F (175°C). Pour the mac and cheese mixture into a greased baking dish. Sprinkle the gluten-free breadcrumbs evenly over the top.
- 6
Bake
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- 7
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your Carlyle Mac & Cheese!