The creamy, indulgent cheese sauce is the heart of this gluten-free mac & cheese. By using a blend of sharp cheddar, mozzarella, and Parmesan, you create a perfect balance of flavors—sharpness from the cheddar, creaminess from the mozzarella, and a salty tang from the Parmesan. The gluten-free flour blends seamlessly into the roux, giving the sauce a smooth, velvety texture without any grittiness. Topped with a golden layer of crispy, gluten-free breadcrumbs, this mac & cheese is the ultimate comfort dish for anyone following a gluten-free diet, without compromising on flavor or richness.
Ingredients:
For the pasta:
- 12 oz gluten-free elbow macaroni or any gluten-free pasta of choice
For the cheese sauce:
- 2 cups shredded cheddar cheese (sharp or mild)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups whole milk (or dairy-free alternative like almond milk)
- ¼ cup unsalted butter (or dairy-free margarine)
- ¼ cup gluten-free flour (such as rice flour or a gluten-free all-purpose blend)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp mustard powder (optional)
- Salt and pepper to taste
- A pinch of paprika or cayenne pepper (for added spice, optional)
For the topping (optional):
- ½ cup gluten-free breadcrumbs
- 2 tbsp butter, melted
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your gluten-free macaroni or pasta and cook according to package instructions. Gluten-free pasta can sometimes cook faster than regular pasta, so keep an eye on it to avoid overcooking. Once done, drain the pasta and set it aside.
- Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Once melted, add the gluten-free flour and whisk until smooth, forming a roux (a thick paste). Continue whisking for about 2-3 minutes to cook out the raw flour taste.
- Add the Milk: Slowly pour in the milk, whisking constantly to avoid lumps. Cook for 5-7 minutes, stirring frequently, until the sauce begins to thicken. You’ll know it’s thick enough when it coats the back of a spoon.
- Add the Seasonings: Stir in the garlic powder, onion powder, mustard powder (if using), salt, pepper, and any other desired seasonings. Mix well.
- Add the Cheese: Gradually add the shredded cheddar, mozzarella, and Parmesan cheeses to the sauce. Stir constantly until the cheeses are fully melted and the sauce is smooth. Taste and adjust the seasonings if necessary. If the sauce is too thick, you can add a little more milk to reach your desired consistency.
- Combine Pasta and Cheese Sauce: Add the cooked, drained pasta to the cheese sauce. Stir gently until the pasta is evenly coated with the sauce.
- Optional Topping: If you’d like a crispy topping, preheat your oven to 375°F (190°C). In a small bowl, mix the gluten-free breadcrumbs with the melted butter. Pour the macaroni and cheese into a baking dish, sprinkle the breadcrumbs evenly over the top, and bake for 15-20 minutes, or until the topping is golden and crispy.
- Serve: Remove the gluten-free mac & cheese from the oven and let it cool for a few minutes before serving. Garnish with a sprinkle of paprika or fresh herbs if desired.
