Gluten Free Macaroni and Cheese

It's easy to make gluten free mac and cheese at home!

Course Main Course, Side Dish

Cuisine American, Western

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 667kcal

Cook the macaroni until al dente in a large pot of boiling salted water. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Then whisk in the flour until the mixture turns slightly golden.
Add the milk slowly, whisking constantly to prevent lumps. Season with the salt, black pepper, and nutmeg, and continue to cook, occasionally stirring, until the mixture thickens, about 8-10 minutes.
Add the cheese to the saucepan, and stir until melted. A smooth, creamy sauce will form.
Stir the cooked noodles into the cheese sauce using a spoon or silicone spatula.

Don't overcook the pasta. Gluten-free pasta can become mushy quickly, so make sure to cook it al dente and drain it immediately to prevent it from becoming too soft.
Let the flour and butter mixture cook until it begins to brown. This takes away the raw flavor.
Slowly add the milk and constantly stir so you don’t have any lumps.
If the sauce is too thick, you can add a little more milk to thin it out.
Grate the cheese yourself. It will melt much better than pre-shredded cheese.
Use a box grater or the grater attachment on a food processor to quickly grate the cheese.
Whole milk will have the best flavor and creaminess but use your favorite milk.
Mix in your favorite protein, vegetables, or seasonings to customize this recipe.
Don’t skip the nutmeg. It enhances the flavor of the milk and cheese.
Storage - keep in an airtight container inside the fridge for 4 days.