I don’t share a lot of recipes here on the blog and I am not sure why as I find myself cooking 5+ nights a week for a family of 5, always gluten free!
About 11 years ago after a lifetime of suffering with digestive issues I decided to eliminate gluten and see what would happen. That experiment was life-changing for me and also gave me a newfound love of cooking and creating my all-time favorites that everyone could enjoy.
And the best part, you can’t tell that you just ate something gluten free. You don’t miss it with the wonderful pasta blends we can buy ready made today, and my secret weapon, a good old fashioned roux.
I originally posted this recipe in 2012 but over the years have made some tweaks to the recipe and am loving today’s version 🙂
So, onto the cooking!
My family LOVES cheese and pasta so on nights that our gluten free mac n cheese is on the table there are never leftovers. And you can get creative with the type of cheese you use! As long as it melts well, such as gouda, cheddars, Mexican blends you are good to go.
Here is how I make my gluten free mac n cheese:
- 3 cups uncooked gluten free elbow macaroni (I love to use Rigatoni too!)
- 1/2 cup (1 stick) of butter (you can also use a plant based butter)
- 1/4 cup and 2 tablespoons of gluten free flour blend (Bob’s Red Mill and Namaste are both excellent)
- 1 teaspoon salt (I use no sodium salt substitute)
- 1/2 teaspoon pepper
- 3 cups milk (I like to use plant based milk like unsweetened/unflavored almond or rice milk)
- 2 cups shredded cheddar cheese or cheddar blend
- 2 cups Gouda cut into small pieces so it melts well. (I have not used plant based cheese in this recipe but if it melts well- then you should try it to keep it vegan!)
Pre-heat over to 375*Cook elbow pasta according to package directions, drain and pour into a greased baking dish (I use a ceramic 13″x 9″ dish). In a large non-stick saucepan, melt butter, and quickly stir in flour to make a roux, adding salt and pepper and stirring until thickened. Slowly add milk and bring to a slow boil over medium heat, lowering heat a bit when it bubbles, stir until thickened. Add cheeses, stir until melted and pour over, stir into cooked elbows in greased baking dish. Stir well and bake for about 20 to 30 minutes or until golden on top.
I hope you enjoy this gluten free recipe as much as we do, it’s a family favorite here at casa twelveOeight and I hope your family enjoys it to 🙂
Have a wonderful week, until next time! xoxo