Since gluten free pasta isn’t exactly prevalent in Mandalay, I stocked up in Bangkok over the Summer. I try to save it for a time that’s special. I decided to do an experiment, where I cooked 2 batches of mac and cheese simultaneously—one with gluten and one without so I could conserve my gluten free supply but still share. I had to borrow my neighbor’s oven!
I used my great grandmother’s recipe. First, you boil the pasta to a nice al dente. Then add a handful flour, a little pepper and salt, and a spoonful of mustard. Then mix in grated cheese and any cooked veggies or meat you might like. Mix it all up and put it into a baking pan. Pour milk into the pan until you can just see it between the pasta pieces. Cook for 90 minutes on 375 F. During the last 5 or 10 minutes, you can sprinkle extra cheese on top and cover it with foil. (My grandma- who passed the recipe on to me- hardly ever has exact measurements for her classic recipes. She measures in the palm of her hand, not a labeled measuring cup).
From what I hear, both batches were delicious. I know the gluten free one was! The glutenous pasta seemed crisper. The gluten free pasta was softer, but not mushy. This may be related to the way the ovens cooked too. The glutenous pasta oven was hotter so it came out a little earlier. Both batches were cheesy and flavorful and delicious according to my boyfriend. I loved my gluten free version! I had it for dinner and for lunch the next day. Apples went well with it to add a little fresh crispness alongside the savory rich macaroni and cheese. Yum!