Homemade Gluten-Free Mac and Cheese

Old school comfort. Melty, creamy, golden baked mac and cheese, Baby. Gluten-free and delicious. The trick with cooking gluten-free pasta is to not over-boil it- keep it a touch al dente, as it continues to cook as the casserole bakes in the oven.

Homemade Gluten-Free Mac and Cheese


12 oz. dry gluten-free elbow macaroni, penne, or spirals
1 1/2 tablespoons butter or olive oil
2 tablespoons sweet rice flour
2 1/2 cups whole milk
1 cup shredded extra sharp cheddar cheese
3/4 cup shredded medium sharp cheddar cheese
1/2 - 1 teaspoon gluten-free dijon mustard, to taste
1/2 teaspoon sea salt
1/2 teaspoon ground white pepper
1/4 teaspoon nutmeg
Smoked Paprika for sprinkling on top


1. Bring a large pot of salted water to a rolling boil and cook the gluten-free pasta just until it is tender to the bite, but undercooked slightly. Drain the pasta in a colander and rinse it quickly under cold water. Set aside.

2. In a medium saucepan, heat the butter over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the milk, whisking to blend the flour paste and milk (called a roux).

3. Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the shredded cheddar cheese, dijon mustard, salt and pepper, and nutmeg and stir well.

4. Continue stirring the sauce slowly until the cheddar melts, about 3 to 4 minutes. Remove from heat and set aside.

5. Preheat the oven to 350ºF. In a 6-cup baking dish, combine the cooked penne with the cheese sauce. Sprinkle the top with smoked paprika. Bake at 350º F for 20-25 minutes, until heated through, and bubbling around the edges.

Additional Info:

Serves 4

If you'd like to make this a one-dish supper, add 3/4 cup of frozen petite peas to the pasta water when you add the penne, and cook the peas along with the pasta.

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