Gluten Free Mac and Cheese
This gluten free Mac and Cheese recipe is the ultimate comfort food.
I spent years buying a readymade gluten free mac and cheese that did not agree with my sensitive tummy. Whilst it was gluten free, it was also full of ingredients that were heavily processed.
This recipe uses simple, minimally processed ingredients that still provide maximum taste.
Once you’ve mastered this simple, gluten free cheese sauce you can use it in other recipes such as cauliflower cheese, lasagne or any other dish that calls for a cheese sauce.
Why You’ll Love This Recipe
- Ultimate comfort food, cheesy, creamy and satisfying.
- Quick and easy to make, ready in under 30 minutes.
- Simple ingredients that you may already have on hand.
Ingredients
- 250g (9oz / 2 cups) gluten free macaroni pasta
- 2 tablespoons salted butter
- 3 tablespoons gluten free flour (plain / all-purpose)
- 500ml (2 cups) whole milk
- 1 teaspoon Dijon mustard
- 150g (5oz) cheddar cheese
- ¼ teaspoon Nutmeg (freshly grated or ground)
- Salt and pepper to season
Pasta – Most supermarkets / grocery stores now sell gluten free pasta in many different forms. Some are better than others, so it’s worth trying out a few different brands to find your favourite.
Flour – I have used Doves Farm gluten free plain flour in this recipe. If you are in the US then Bob’s Red Mill or King Arthur all-purpose flour are great alternatives.
Cheese – I use a medium strength cheddar cheese, but if you prefer a stronger cheese taste you can use either mature (sharp) cheddar. Or use a combination of cheddar and Parmesan. I would suggest 100g (3.5oz) cheddar and 50g (1.75oz) Parmesan.
Nutmeg – This adds a very subtle pop of taste and helps cut through the really cheesy, creamy sauce.
Dijon Mustard – We’re only using a small amount here, but it does really add to the taste of the cheese sauce.
Milk – I use organic whole milk (full fat milk) in this recipe, but you can also use semi skimmed milk (2% milk) instead if that’s what you have on hand.
Butter – I use salted butter, but you can use whatever you buy normally. Yeo Valley or Kerrygold are normally good brands of butter.
Equipment
- Saucepan
- Colander (or sieve)
- Frying pan
- Cheese grater (shredder)
- Silicone spatula (or whisk)
- Teaspoon
- Tablespoon
- Pyrex dish (I use a 9×9″)
How to Make Gluten Free Mac and Cheese
Step 1
Preheat your oven to 180°C / 350°F.
Step 2
Boil your gluten free macaroni according to the packet instructions. Mine takes about 10 minutes to cook.
Step 3
Whilst the pasta is boiling, add the butter to a frying pan and set to a medium high heat.
Grate your cheese whilst the butter is melting.
Step 4
Once the butter has melted, add the gluten free flour and stir well to form a paste.
Step 5
Start adding the milk to the butter and flour. I add the milk in three stages, making sure it’s well combined with the butter and flour mixture before adding more. Keep stirring!
Step 6
Once you have added all of the milk, add a teaspoon of Dijon mustard to the sauce and stir well.
Step 7
Then add the grated cheese to the mixture. I add the cheese in two stages. Keep stirring until the cheese has melted into the sauce.
Step 8
Take the sauce off of the heat and add a large pinch of salt and pepper.
Grate about a quarter teaspoon of freshly grated nutmeg into the sauce, or use ground nutmeg. Stir well.
Step 9
Once your macaroni is cooked, drain off the water and add it to an oven proof dish. I use a 9×9” Pyrex dish.
Add the sauce to the macaroni and combine well.
Add another sprinkle of nutmeg to the top and place in the oven for about 15 minutes.
Step 10
Remove from the oven just as the macaroni cheese is starting to brown off on top. Best served immediately.
Rachel’s Notes
Serving Suggestions
Enjoy this macaroni cheese on its own, or with some gluten free garlic bread and a side salad.
To make this into a more substantial meal you can serve alongside some chicken, pulled pork or chilli.
Or add some vegetables such as butternut squash, broccoli or cauliflower to the dish.
Best eaten the same day, but you can refrigerate overnight and have it the next day as well. I wouldn’t recommend keeping it any longer than that though, as gluten free pasta doesn’t tend to reheat that well.
Tips for Cooking Pasta
I add a large pinch of salt and a splash of olive oil to the water to try and prevent the pasta from sticking together.
Stirring the pasta with a fork at regular intervals also helps to stop it sticking together in clumps.
Gluten Free Mac and Cheese
Equipment
- Colander or sieve
- Silicone spatula or whisk
- Teaspoon
- Tablespoon
- Pyrex dish I use 9×9"
Ingredients
- 250 g gluten free macaroni pasta
- 2 tablespoons salted butter
- 3 tablespoons gluten free flour (plain or all purpose)
- 500 ml whole milk (full fat milk)
- 1 teaspoon Dijon mustard
- 150 g cheddar cheese
- ¼ teaspoon Nutmeg (freshly grated or ground)
- Salt and pepper
Instructions
- Preheat your oven to 180°C / 350°F.
- Boil your gluten free macaroni according to the packet instructions. Mine takes about 10 minutes to cook.
- Whilst the pasta is boiling, add the butter to a frying pan and set to a medium high heat.Grate your cheese whilst the butter is melting.
- Once the butter has melted, add the gluten free flour and stir well to form a paste.
- Start adding the milk to the butter and flour. I add the milk in three stages, making sure it’s well combined with the butter and flour mixture before adding more. Keep stirring.
- Once you have added all of the milk, add a teaspoon of Dijon mustard to the sauce and stir well.
- Then add the grated cheese to the mixture. I add the cheese in two stages. Keep stirring until the cheese has melted into the sauce.
- Take the sauce off of the heat and add a large pinch of salt and pepper.Grate about a quarter teaspoon of freshly grated nutmeg into the sauce, or use ground nutmeg. Stir well.
- Once your macaroni is cooked, drain off the water and add it to an oven proof dish. I use a 9×9” Pyrex dish.Add the sauce to the macaroni and combine well.
- Add another sprinkle of nutmeg to the top and place in the oven for about 15 minutes.Remove from the oven just as the macaroni cheese is starting to brown off on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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