Gluten-Free Macaroni and Cheese
Stir up a bowl of creamy comfort! This Gluten-Free Macaroni and Cheese recipe comes together in just 20 minutes for a rich, satisfying weeknight dinner.
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.
Nutrition
Calories: 194kcalCarbohydrates: 23gProtein: 9gFat: 7gSaturated Fat: 4gSodium: 520mgFiber: 1g
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