French Macaroni and Cheese—Gluten Free
|16 oz dry Tinkyada or Ancient Harvest macaroni|
|1 clove garlic, cut in half lengthwise|
|2 Tbsp butter melted butter|
|1¼ cups crème fraîche|
|2 cups Comté Mélodie Gruyère cheese, shredded and divided|
|1/2 tsp salt|
|1/4 tsp ground black pepper|
|1/3 cup dry Schär or Sinfully Gluten Free breadcrumbs|
Preheat oven to 350°F. Prepare the macaroni a little less than al dente (do not overcook) and drain. While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a 3-quart baking dish. Brush the same surface with the melted butter.
Pour the drained macaroni into the prepared baking dish. Stir the crème fraîche, 1½ cups of the shredded cheese, salt, and pepper into the pasta. Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.
Bake the casserole, uncovered, 20 to 25 minutes, until it is hot and bubbly throughout and it turns light-golden brown on top. Serve immediately.