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gluten free mac and cheese

gluten free mac and cheese

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A rich and velvety gluten-free mac and cheese featuring a smooth roux-based sauce, sharp cheddar, and Monterey Jack cheese. This recipe ensures a perfect al dente texture without the graininess often associated with gluten-free dishes.

Ingredients

Scale

16 oz Gluten-Free Elbow Pasta
4 tbsp Unsalted Butter
1/4 cup Gluten-Free 1-to-1 Flour
3 cups Whole Milk
3 cups Sharp Cheddar Cheese
1 cup Monterey Jack Cheese
1 tsp Garlic Powder
1/2 tsp Dry Mustard
To taste Salt and Pepper

Instructions

  1. Bring a large pot of salted water to a rolling boil
  2. Add the gluten-free pasta and cook for two minutes less than the package directions suggest to maintain an al dente bite
  3. Drain the pasta and set it aside
  4. In a large saucepan, melt the butter over medium heat until it bubbles
  5. Whisk in the gluten-free flour to create a paste and cook for approximately one minute to remove the raw flour taste
  6. Slowly pour in the milk while whisking constantly to ensure there are no lumps
  7. Continue stirring until the mixture thickens enough to coat the back of a spoo
  8. Lower the heat and add the freshly grated cheese one handful at a time, stirring until completely melted and silky
  9. Stir in the garlic powder, dry mustard, salt, and pepper
  10. Fold the cooked pasta into the cheese sauce carefully to avoid breaking the noodles
  11. Let the mac and cheese rest for three minutes to allow the sauce to thicken and the pasta to absorb the flavors
  12. Serve immediately while hot

Notes

Always grate your own cheese from a block; pre-shredded cheese contains anti-clumping agents that cause graininess.

Salt your pasta water heavily as gluten-free pasta can be bland on its own.

Use room temperature milk to prevent the roux from seizing and creating a gritty texture.

Leftovers can be stored for up to 3 days; reheat with a splash of milk to restore creaminess.

For a crispy finish, top with gluten-free breadcrumbs and broil for 3 minutes.

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