Cheesy Gluten Free Mac n Cheese

So the kids are off from school, Christmas was yesterday, don't want to eat leftovers? Whip up this awesome and easy gluten free mac and cheese from Nielsen-Massey.

• 12 fl. oz. gluten-free uncooked elbow macaroni
• 8 fl. oz. Monterey Jack cheese, coarsely shredded
• 8 fl. oz. extra sharp white Cheddar cheese, coarsely shredded
• 4 fl. oz. American cheese, cut into small pieces
• 1 1/2 cups whole milk
• 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
• 1/4 teaspoon organic garlic powder
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 tablespoons butter
• 2 tablespoons gluten-free all-purpose baking flour
• 1/2 cup crushed gluten-free pretzels
• 1/2 tablespoon butter (for pretzels)

Directions

1. While macaroni is cooking, prepare cheeses; set aside. Cook macaroni al dente according to package directions, rinse well with cold water and drain; set aside.
2. To a small bowl, add milk, vanilla extract, garlic powder, salt and pepper; stir to combine and set aside.
3. In a large pot, melt butter over medium heat. Add flour, cook and whisk for about 2-3 minutes. 
4. Gradually pour milk mixture into pot while continuously stirring for an additional 2-3 minutes. 
5. Reduce heat to medium-low and add cheeses. Cook and stir until cheeses melt. Add drained macaroni, stir to coat and remove from heat.
6. Preheat oven to 350 degrees F. Coat 8 (6 fl. oz.) ramekins with cooking spray and place on a heavy, rimmed baking sheet. 
7. In a small microwave safe dish, melt butter; add crushed pretzels and stir to coat. Evenly fill ramekins with macaroni and top with pretzels. 
8. Bake on lower rack until heated through, about 10-15 minutes.
9. If baking in a casserole dish, coat with cooking spray; add mac and cheese and top with crushed-buttered pretzels, bake until done, about 25-30 minutes.

More great Nielsen-Massey recipes here!