If you Google ‘Macaroni and Cheese’ you will find thousands of recipes for it. Most of the recipes you find will be very similar… unless, of course, you are looking for a dairy free or vegan version, such as my Free Fettucini Alfredo. 😉 Anyway, I knew I wasn’t going to blow anyone’s socks off with a new and improved mac -n- cheese recipe, but I do want to share with you a gluten free version. Making this gluten free is so simple, you only need to switch out one ingredient… two, if you count the macaroni. I used rice flour in place of wheat while making the roux, but you could use any flour or flour mixture that you wish. After trying many different types of gluten free pasta, my current favorite is any brand that uses a mixture of rice and potato flour. My second favorite would probably be one that uses a combination of corn and quinoa. Use whichever one is your favorite! Another thing you can do, which I decided not to (it’s too hot to turn on the oven), is top this with a little more shredded cheddar and throw in the oven to get a great cheesy, melty top.
Macaroni and Cheese
- 3/4 pound gluten-free or regular pasta
- 2 Tbsp. butter
- 2 Tbsp. rice flour or any gluten free or regular flour
- 2 cups milk
- 1 pound 4 cups shredded cheddar cheese
- 1/4 tsp. dry mustard
- salt and pepper to taste
- Boil pasta according to package directions. Drain pasta when finished. While pasta is cooking...
- In a saucepan, melt butter over medium heat, until just melted. Sprinkle with flour and cook for 2 minutes, while constantly stirring. Slowly whisk in milk and cook, stirring constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper.
- Pour cheese sauce over cooked pasta. Serve.
If you like to bake your macaroni and cheese-
Butter a large oven-proof dish, boil pasta about one minute under recommended cook time. Prepare the rest as mentioned above, but pour all into the oven-proof dish. Top with about 1/2 - 1 cup shredded cheese and bake, uncovered at 350° F for about 15 - 20 minutes.