Super Creamy Gluten Free Mac and Cheese

a white baking dish of gluten free mac and cheese with a spoon taking out a scoop

Super Creamy Gluten Free Mac and Cheese

Don't skip the creamy just because you're gluten free. Make this ultra-indulgent delcious mac and cheese no matter what diet you're on.

Course Side Dish

Cuisine American

Prep Time 25

Servings people

Calories 489kcal

Author Rachel Ballard

Ingredients

1 1/2 cups gluten free elbow macaroni dry (measure first then boil it)
4 tablespoons butter
4 tablespoons gluten free flour blend *see note 1
2 cups whole milk *see note 2
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dry mustard powder
2 cups shredded cheddar and swiss cheese 1 cup of each; measure after grating

Instructions

Bring a 3.5 quart pot of water to a boil. Add a teaspoon of salt and the pasta. Cook according to the package directions for al dente. Do not over cook. Drain, and rinse with cool water. Set aside.
In an oven-safe 10" or larger skillet, melt the butter over medium high heat. Add the flour and stir until no pockets of flour remain and the flour taste cooks out--one minute.
Add the milk and stir to combine. Reduce heat to medium-low and add the salt, pepper and mustard powder. Stir continuously and slowly until the mixture thickens--6 to 8 minutes. Be patient.
Once thickened enough to coat the back of your spatula, turn off the heat, add the cheeses and stir until melted. Taste for seasoning and add more salt if needed.
Add pasta and stir to coat. You can serve from here or transfer to the broiler for 4 to 5 minutes until the top just starts to get brown and bubbly.

Notes

Note 1: I like King Arthur gluten free flour blend with xanthan gum but you can also find instructions in the post for using cornstarch if you choose.

Note 2: I recommend whole milk but you can also use half heavy cream and half milk, 2% milk or dairy free milk of your choice as well. Just be aware that the type of milk you use will affect the creaminess of the final dish.

Nutrition