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–+ servings
bowl of gluten-free mac and cheese

Gluten-free Mac and Cheese (ultra rich, creamy!)

Author Erin Dooner
Course Side Dish
Cuisine American
Servings 8
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
This Gluten-free Mac and Cheese is super cheesy and creamy. It’s quick, it’s easy and it makes a great side dish. It’s made with gluten-free macaroni and flour.

Ingredients

  • 12 ounces (3 cups or 340 grams) gluten-free elbow macaroni
  • 1/4 cup (56 grams) butter
  • 3 tablespoons (26 grams) gluten-free baking flour I used Bob's Red Mill 1-to-1 Gluten-free Baking Flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 2 cups (473 ml) whole milk or another milk of choice, except for coconut milk
  • 1 2/3 cups (188 grams) cheddar cheese shredded
  • 1/3 cup (33 grams) Parmesan or Pecorino Romano shredded

Instructions

  • Cook the pasta according to the package directions. It’s important to not overcook it. Gluten-free pasta can get really soggy if overcooked. I rinse it less than 5 seconds under cold water.
    12 ounces (3 cups or 340 grams) gluten-free elbow macaroni
  • Meanwhile, in a medium saucepan over medium heat, melt the butter.
    1/4 cup (56 grams) butter
  • Stir in the flour, salt, pepper and garlic until combined.
    3 tablespoons (26 grams) gluten-free baking flour, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/8 teaspoon black pepper
  • While stirring constantly, gradually add the milk.
    2 cups (473 ml) whole milk
  • Once the mixture starts boiling, turn down the heat to low and let simmer for 1 minute, while continuing to stir constantly.
  • Slowly add the cheese and stir until totally combined.
    1 2/3 cups (188 grams) cheddar cheese, 1/3 cup (33 grams) Parmesan
  • Add the pasta and stir until totally coated.
  • Serve immediately.
  • If you plan to make it in advance, it’s best to keep the macaroni and the cheese sauce separate if you know you’ll be reheating it later.

Notes

  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 6-8 servings. The nutritional info was calculated based on 8 servings.

Nutrition

Calories: 356kcalCarbohydrates: 36gProtein: 13gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 49mgSodium: 386mgPotassium: 117mgFiber: 1gSugar: 3gVitamin A: 545IUVitamin C: 0.001mgCalcium: 295mgIron: 1mgNet Carbs: 35
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤