Don’t worry about giving up macaroni and cheese just because you’re gluten-free. This Gluten-Free Mac and Cheese recipe is not only delicious but also incredibly easy to make.
Most people don’t automatically think gluten-free when they hear macaroni and cheese. However, thanks to all the new types of pasta on the market, you don’t have to feel left out and longing for that cheesy, gooey goodness. You need only four ingredients – five if you add the optional cayenne pepper – to create a comforting gluten-free mac and cheese masterpiece.
Mac and cheese became a staple in many homes in 1937 when the first boxed product appeared on store shelves. Since then, the brands and styles of macaroni and cheese have been endless, but many home cooks, including me, still prefer preparing this dish from scratch.
Why You Will Love This Recipe…
Creating gluten-free mac and cheese from scratch allows you to explore a variety of gluten-free pasta options. Whether you choose pasta made from rice or corn, lentils, quinoa, peas, chickpeas, or even shirataki noodles, the choice is yours. Each time you make this recipe, you can try a different type of macaroni to discover your favorite.
I love the personal touch I have over the taste when making homemade GF mac and cheese. The amount and type of cheese can be easily adjusted to suit your preferences. If you’re looking for a healthier option, you can use low-fat or alternative milk. No matter your choices, the result will be a bowl of tasty, cheesy goodness you’ve crafted exactly to your liking.
The Secret Trick to the Creamiest Gluten-Free Mac and Cheese
If you have ever made gluten-free mac and cheese at home, you know that the first step often calls for boiling water to cook the macaroni. Once the pasta is done, you drain it, prepare the sauce, and return the cooked macaroni to the pot.
In this recipe, the pasta is cooked in milk, giving it an unparalleled taste and consistency. Using milk also allows you to control the level of creaminess and thickness of your cheese sauce. Once your macaroni reaches the desired texture, you start stirring in the cheese until completely melted. It doesn’t get much easier than that.
How to Make Ahead and Store
You can prepare this recipe a day or two before you are ready to serve it. Store it in the same covered pot or a sealed container. Heat it on the stove, bake it in the oven, or reheat it in the microwave. You may need to add a little more milk when reheating. GF mac and cheese will stay in the refrigerator for up to 4 or 5 days – if it lasts that long! It disappears long before that time in my house.
Can I Use Other Types of Cheese?
Yes! The options and variations are endless. Along with cheddar, which comes in mild, sharp, extra sharp, and many other styles (including white and yellow), you can try gouda, Monterey Jack, pepper jack (for a spicier kick), Gruyère, baby Swiss, fontina, brie, Parmesan, and mascarpone alone or in combinations. Some great combos include Parmesan and brie, Gruyère and white cheddar, and Monterey Jack and cheddar.
Can I Add Vegetables to My Gluten-Free Mac and Cheese?
Adding vegetables to macaroni and cheese makes it healthier and stretches out the portions. Because you are cooking the pasta in milk, I recommend cooking your vegetables before adding them. When adding the cheese, mix in cooked broccoli, cauliflower, carrots, green beans, corn, or peas. You can also use any other vegetables your family enjoys.
Serving Suggestions
If I am not adding vegetables to my macaroni and cheese, I like to include a vegetable side dish. Roasted Asparagus and Carrots are the perfect choice, as they are loaded with vitamins and antioxidants – and they are fun to eat. Long carrot sticks and asparagus stalks are easy to hold. This is one time to let your children use their fingers to eat their food.
GF cookies make the perfect dessert after a hearty bowl of gluten-free mac and cheese. One of my favorite recipes is for Coconut Flour Cookies. These tasty treats also contain peanut butter and dark chocolate – making them the perfect ending to any meal.
Gluten-Free Macaroni and Cheese
Ingredients
- 6 oz dry gluten-free elbow noodles or other short cut pasta
- 2-1/4 cups milk divided
- 1 teaspoon salt
- Pinch cayenne pepper optional
- 1 cup freshly shredded sharp cheddar cheese
Instructions
- In a medium saucepan, mix together the gluten-free pasta, 2 cups of milk, salt, and a pinch of cayenne pepper if you like a bit of heat. Place the saucepan over medium heat.
- Stir the mixture gently but constantly. Watch for when the milk starts to simmer, which should take about 10-12 minutes. Be careful not to let it boil to avoid curdling.
- Once simmering, reduce the heat to low. Continue stirring until the noodles are tender. If the pasta has soaked up the milk but isn't quite done, add up to an additional 1/4 cup of milk.
- Turn off the heat and sprinkle in half of the shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth. Add the remaining cheese and continue to stir until you have a creamy cheese sauce.
- Once the mac and cheese is creamy and well combined, it's ready to serve. Dish out into bowls and enjoy immediately while it's warm and comforting.
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