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Simple Gluten Free Mac and Cheese

This gluten free mac and cheese is ultra creamy, cheesy, and made with a simple gluten free roux. Ready in under 30 minutes, it's a family favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound gluten free elbow macaroni
  • 4 tablespoons unsalted butter or dairy free butter
  • 1/4 cup gluten free all-purpose flour blend
  • 3 cups whole milk or unsweetened almond milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika optional
  • 1/4 teaspoon garlic powder optional

Equipment

  • Large pot
  • colander
  • medium saucepan
  • whisk
  • measuring cups and spoons
  • wooden spoon
  • 9x13 baking dish (optional for baking)

Method
 

  1. Cook the gluten free pasta according to package directions in salted boiling water until al dente. Drain and set aside.
  2. In a medium saucepan, melt the butter over medium heat.
  3. Whisk in the gluten free flour and cook for 1-2 minutes until bubbly and golden.
  4. Gradually pour in the milk while whisking constantly to prevent lumps.
  5. Continue whisking until the sauce thickens, about 3-5 minutes.
  6. Reduce heat to low and stir in the cheddar, mozzarella, salt, pepper, paprika, and garlic powder until melted and smooth.
  7. Combine the cooked pasta with the cheese sauce, stirring until fully coated.
  8. Serve immediately for creamy mac and cheese, or transfer to a greased 9x13 dish, top with extra cheese, and bake at 375°F for 15-20 minutes for a bubbly, golden crust.

Notes

For a dairy free version, use dairy free butter, milk, and cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to restore creaminess. This recipe can be frozen before baking; thaw overnight and bake as directed.