Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Ingredients:
- 12 oz (340g) gluten-free elbow macaroni (or your favorite GF pasta shape)
- 1/4 cup (56g) unsalted butter
- 3 tablespoons (25g) gluten-free all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3 cups milk (whole milk is best for creaminess, but 2% or plant-based alternatives work too)
- 2 cups (200g) shredded cheddar cheese
- 1/2 cup (50g) shredded Monterey Jack cheese
- Optional: 1/4 cup (25g) grated Parmesan cheese
Instructions:
Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package instructions, aiming for al dente (slightly firm).
- Drain well and set aside.
Make the cheese sauce:
- Melt the butter in a large saucepan over medium heat.
- Whisk in the gluten-free flour, salt, pepper, and garlic powder. Cook for about a minute, stirring constantly, until smooth and bubbly.
- Gradually whisk in the milk. Bring the mixture to a simmer over medium heat, stirring constantly to prevent scorching. Continue simmering until the sauce thickens slightly, about 5 minutes.
Add the cheese:
- Remove the saucepan from the heat.
- Stir in the cheddar and Monterey Jack cheeses until melted and the sauce is smooth.
- Add the Parmesan, if using.
Combine and bake:
- Preheat your oven to 375°F (190°C).
- Add the cooked pasta to the cheese sauce, stirring gently until well combined.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 15-20 minutes, or until bubbly and lightly browned on top.
Let it rest, then enjoy! Allow the mac and cheese to rest for about 5 minutes before serving. This helps the sauce thicken further.
Tips:
- Don’t overcook the pasta. Al dente holds up better in the sauce.
- High-quality cheese matters. Freshly grated cheese melts better than pre-shredded.
- Play with flavors. Add a pinch of cayenne pepper for a kick, mix in cooked bacon crumbles, or top with breadcrumbs for a bit of crunch.
- Experiment with dairy alternatives. Use a plant-based milk (oat milk works well) and a vegan cheese alternative for a fully plant-based option.
