This gluten-free version of the beloved Erewhon Mac and Cheese features creamy cheese topped with crispy Monterey Jack. A delightful meal that can be made with traditional wheat noodles if preferred.
1: Preheat oven to 350°F.
2: Cook noodles to al dente according to packaging instructions, strain and set aside.
3: Melt butter in a large pot over medium heat. Add flour and whisk for 2-3 minutes until light golden brown.
4: Add salt and white pepper to your milk then slowly add milk to the pan with your roux while whisking.
5: Allow milk to cook, stirring constantly to prevent scorching, until liquid has thickened, about 12 minutes.
6: Gradually add gouda, cheddar, and montrey jack cheese, one handful at a time while stirring constantly.
7: Combine cheese sauce and elbow noodles in a large bowl and mix well to fully incorporate.
8: Transfer to a greased baking dish and top with the remaining monterey jack cheese.
9: Bake uncovered for 15-20 minutes until cheese topping is bubbly and lightly golden brown.
10: Optional: Stick it under the broiler for the last two minutes until it’s golden and bubbly.
11: Remove from oven and sprinkle with fresh parsley before serving.
