Ingredients
- Cooking spray
- 1 lb. uncooked gluten-free elbow macaroni (such as Tinkyada Brown Rice Pasta)
- 4 Tbsp. unsalted butter
- 1/4 cup gluten-free all-purpose flour (such as King Arthur or Cup4Cup)
- 2 1/2 cups whole milk
- 2 tsp. gluten-free stone-ground mustard
- 1 1/2 tsp. kosher salt, plus more for salting water
- 3/4 tsp. black pepper
- 1 lb. fontina cheese, shredded (about 4 cups)
- 8 oz. Colby Jack cheese, shredded (about 2 cups), divided
- 1/4 cup cooked and crumbled gluten-free bacon (from 4 bacon slices)
Directions
- Prepare baking dish and pasta: Coat a 13- x 9-inch broiler-safe baking dish with cooking spray; set aside. Cook pasta in boiling salted water according to package directions until al dente, about 8 minutes; drain, and set aside.
- Make roux: Meanwhile, melt butter in a large saucepan over medium. Add flour; cook, whisking constantly, until mixture turns light golden brown, about 3 minutes. Gradually whisk in milk until smooth. Bring to a simmer over medium; simmer, whisking often, until mixture thickens enough to coat the back of a spoon, about 3 minutes. Stir in mustard, salt, and pepper until well combined.
- Make cheese sauce: Reduce heat to medium-low; gradually stir in fontina until cheese is melted and sauce has thickened. Fold in cooked pasta until fully coated in sauce. Remove from heat.
- Add pasta to baking dish: Pour half of the pasta mixture (about 4 1/2 cups) into prepared baking dish. Sprinkle with 1 cup of the Colby Jack. Top with remaining pasta mixture, and sprinkle evenly with remaining 1 cup Colby Jack.
- Broil dish: Preheat broiler with oven rack positioned 6 inches from heat source. Place baking dish in preheated oven, and broil until cheese is fully melted and browned in spots, about 7 minutes. Remove from oven; let cool 10 minutes. Sprinkle with crumbled bacon, and serve.
