Gluten Free Mac and Cheese
This ultra-creamy gluten-free macaroni and cheese is pure comfort food, made with a rich blend of white cheddar, mozzarella, and parmesan. Every bite is cheesy and satisfying, without the gluten!
Equipment
- large pot
- large saute pan
- sieve or strainer
Ingredients
- 8 ounces gluten-free pasta I used shells
- 3 tablespoons unsalted butter
- 3 tablespoons gluten-free all-purpose flour I used Bob's Red Mill's 1 to 1 Gluten Free Baking Flour
- 1½ cups whole milk
- ½ cup heavy cream
- ¾ teaspoon kosher salt
- 4 ounce block of white cheddar shredded
- ¾ cup shredded mozzarella
- ¼ cup shredded parmesan
Instructions
- Bring a large pot of water to a boil. Boil the pasta according to the package directions. It’s important to check the pasta for doneness. Overcooked gluten-free pasta gets mushy and undercooked tastes chewy/hard.
- Meanwhile, melt the butter in a large oven-safe saute pan over medium heat. Once it’s melted, add the flour and stir until the mixture is smooth.
- Add the milk and heavy cream to the pot. Reduce the heat to medium-low and stir until thickened slightly.
- Remove the pan from the heat and gradually add the cheese. Add a handful of cheddar cheese and stir until melted. Repeat the process until all the cheese is melted.
- Stir in the drained pasta. You can serve immediately or top with more shredded cheese and bake for 10 minutes in a 350 degree oven.
Video
Nutrition
Calories: 524kcalCarbohydrates: 45gProtein: 17gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 93mgSodium: 718mgPotassium: 169mgFiber: 1gSugar: 5gVitamin A: 1058IUVitamin C: 0.1mgCalcium: 415mgIron: 0.3mg
Tried this recipe?Let us know how it was!