Gluten Free Mac and Cheese
This gluten free Mac and Cheese recipe is the ultimate comfort food. Easy to make and ready in 30 minutes, making it the perfect weeknight meal.
Equipment
- Colander or sieve
- Silicone spatula or whisk
- Teaspoon
- Tablespoon
- Pyrex dish I use 9x9"
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 9x9” 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
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.
Nutrition
Calories: 515kcal | Carbohydrates: 56g | Protein: 19g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 387mg | Potassium: 226mg | Fiber: 2g | Sugar: 7g | Vitamin A: 761IU | Vitamin C: 0.01mg | Calcium: 430mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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