Description
This Gluten Free Mac and Cheese is the ultimate stovetop comfort food. Ready in just 20 minutes, it features a homemade creamy cheese sauce that puts the boxed stuff to shame.
Ingredients
12 ounces (3 cups / 340g) gluten-free elbow macaroni
1/4 cup (56g) butter
3 tablespoons (26g) gluten-free baking flour (Bob’s Red Mill 1-to-1 works well)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 cups (473 ml) whole milk (do not use coconut milk)
1 2/3 cups (188g) cheddar cheese, shredded from the block
1/3 cup (33g) Parmesan or Pecorino Romano, shredded
Instructions
1. Cook the gluten-free macaroni according to package directions. Do not overcook! Drain and rinse under cold water for less than 5 seconds. Set aside.
2. Meanwhile, melt the butter in a medium saucepan over medium heat.
3. Stir in the flour, salt, garlic powder, and pepper. Cook for 1 minute while stirring to cook out the raw flour taste.
4. While whisking constantly, gradually pour in the milk.
5. Bring the mixture to a boil, then immediately turn heat to low. Simmer for 1 minute while stirring until slightly thickened.
6. Remove from heat (or keep on very low). Slowly add the shredded cheeses and stir until completely melted and smooth.
7. Add the cooked pasta to the sauce and stir until fully coated.
8. Serve immediately for the best creamy texture.
Notes
**Grate Your Own Cheese:** Pre-shredded cheese contains anti-caking agents that make the sauce grainy. Always grate from a block.
**Don’t Overcook Pasta:** Gluten-free pasta can become mushy very fast. Cook it al dente.
**Make Ahead:** If making ahead, keep the sauce and pasta separate, then combine when reheating to prevent the pasta from absorbing all the liquid.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 356
- Sugar: 3
- Sodium: 386
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0.2
- Carbohydrates: 36
- Fiber: 1
- Protein: 13
- Cholesterol: 49