Gluten Free Homestyle Mushroom Bacon Swiss Mac and Cheese

Cook Time

8-10 Mins



Prep Time

25 Mins




2 Tablespoon All Purpose Gluten Free Flour

4 Tablespoon Butter, Unsalted

Cayenne Pepper

4 oz Grated Fontina Cheese

1 Finely Grated Garlic, Cloves

4 oz Grated Gruyere Cheese

2.5 Cups Whole Milk Milk, Whole

1/2 Teaspoon English Mustard Powder

1 Cup Gluten Free Panko Japanese Bread Crumbs

1/4 oz Grated Parmesan Cheese

Red Pepper Flakes

3/4 Teaspoon (divided) Salt

4 oz Grated Sharp White Cheddar Cheese

1/2 Small Sweet Onion

2 Teaspoon Thyme Leaves

Cooking Instructions

    2 qt baking dish
    Pit Boss Grills Mushroom Swiss &Bacon Seasoning
    Measuring Cup

  1. Preheat your grill to 350° F.

  2. Cook pasta in a large pot of boiling salted water (open flame broiler).Cook to al dente (6-8 mins). Strain and rinse with cool water, set aside.

  3. Melt 2 tbsp butter in skillet and add panko. Stir until bread crumbs have browned, transfer to a small bowl and add the parmesan, thyme leaves, and ¼ tsp salt.

  4. Bring milk to a bare simmer in small sauce pan – keep warm.

  5. Melt 2 tbsp butter in medium sauce pan. Add onion and garlic. Stir until onions begin to soften and are fragrant. Sprinkle flour over them and continue cooking, stirring constantly.

  6. Once the mixture begins to stick to the bottom of the sauce pan (about 1 min), start slowly adding in the warmed milk. Whisk to combine after each addition.

  7. Bring sauce to a boil once combined, then reduce the heat to a simmer. Stir until the sauce has thickened and doesn’t feel/look grainy (6-8 minutes).

  8. Remove from heat and mix in pasta.

  9. Transfer mixture to a 2-quart baking dish.

  10. Top with panko, parmesan mixture.

  11. Bake 8-10 minutes – until sauce is bubbling around the edges. Let cool in pan for 15 minutes before serving.

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