Cheesy Gluten-Free Mac and Cheese
Mac and cheese is comfort food law. This gluten-free version uses carefully cooked GF elbows and a silky cheese sauce that doesn’t need a flour roux.
Shred cheese from a block for the smoothest melt. Serve immediately for the best texture — GF pasta loves to firm up as it sits.
A splash of milk brings leftovers back to life.
Ultra-creamy stovetop gluten-free mac and cheese made with real cheddar — no powdered packet, no wheat flour roux.
Cheesy Gluten-Free Mac and Cheese
Ultra-creamy stovetop gluten-free mac and cheese made with real cheddar — no powdered packet, no wheat flour roux.
Servings: 6 servings
Ingredients
- 12 oz gluten-free elbow pasta
- 2 tbsp butter
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar freshly shredded
- 1/2 cup mozzarella shredded
- 1/2 tsp mustard powder optional
- 1/4 tsp garlic powder
- salt and pepper to taste
Instructions
- Cook GF pasta 1 minute less than package directions; drain (do not rinse).
- In the pot, melt butter; warm milk, cream, mustard, and garlic powder.
- On low heat, melt in cheeses a handful at a time until smooth.
- Fold in pasta, loosen with milk if needed, season, and serve right away.
Notes
Bagged shredded cheese can make sauce grainy — shred your own.
Optional: broil in a dish 2–3 minutes for a golden top.
Optional: broil in a dish 2–3 minutes for a golden top.
