This gluten-free mac and cheese features the unusual combination of raisins and radicchio, creating the perfect combination of creaminess and crunch. Slideshow: More Macaroni and Cheese Recipes 

Phoebe Lapine
March 2015

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Photo © Phoebe Lapine

Recipe Summary

total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Butter a large cast-iron skillet or casserole dish and set it aside.

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  • Bring a large pot of salted water to a boil. Add the pasta and cook, following the package directions, until 3 minutes shy of al dente. The pasta should still have a bite to it. Drain and shake out all the water.

  • Meanwhile, in a large pot or Dutch oven, heat the oil. Sautée the shallot and radicchio over medium-high heat until wilted, 3 minutes. Remove to a bowl.

  • In the same pot, melt the butter. Whisk in the flour and cook until it is fully incorporated, 1 minute. Add the warm milk and whisk gently over medium-high heat until the mixture has bubbled and thickened enough to coat the back of a spoon, about 10 to 15 minutes. Off the heat, stir in the salt, raisins and cheese; stir until melted. Add the pasta and radicchio and toss to combine.

  • Distribute the mixture evenly in the prepared skillet or baking dish. Bake for 20 to 25 minutes, until bubbling and browned. Serve piping hot.

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