About this recipe:Mascarpone makes this cheesy pasta extra creamy, and the addition of potato starch means the sauce thickens without using wheat flour.
350g gluten free macaroni or penne pasta
1/2 onion, chopped
35g potato starch
340ml evaporated milk or whole milk
225g grated Cheddar cheese
75g mascarpone cheese
3 dashes hot sauce (such as Tabasco®)
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 7 minutes. Drain and reserve a little of the cooking liquid. Transfer pasta to a serving bowl.
Melt butter in a saucepan over medium heat; add onion and cook until softened, about 3 minutes. Stir potato flour into onion mixture until dissolved, about 1 minute. Slowly pour milk into onion mixture and stir constantly. Bring sauce to simmering point, then remove from heat.
Stir Cheddar cheese, mascarpone cheese and hot sauce into sauce until smooth, adding the reserved pasta cooking liquid if needed to thin the sauce. The cheese sauce should be the consistency of gravy.
Mix cheese sauce into pasta and serve while warm and gooey, or place the finished mac-n-cheese in a casserole dish and sprinkle with additional Cheddar cheese. Place under the grill until golden, about 5 minutes.
Potato starch vs flour
Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.