Gluten-free Macaroni and Cheese

If you need to avoid gluten, either because of a gluten sensitivity or because of celiac disease, you probably miss eating mac and cheese. I have good news for you. This simple recipe will let you enjoy this comfort food. You won’t miss the gluten in this perfect cheese sauce made with a hint of rosemary.

Plus making it from scratch allows me to avoid all those other items in that box that I cannot even pronounce.

How to make Gluten-Free Mac and Cheese

Ingredients:

1 box gluten free macaroni
2 Tablespoons coconut oil
2 cups milk
3 Tablespoons butter
2 Tablespoons white rice flour
2 tablespoons very finely minced fresh rosemary
2 ½ cups cheddar cheese
½ cup parmesan cheese
½ tablespoon sea salt

Directions:

Fill a saucepan with water and bring to a boil. Add the macaroni and oil and cook for about 8 minutes, stirring occasionally. You want the pasta soft, but with a little bit of bite to it. The oil helps to keep the gluten free pasta from sticking together.
While the pasta is cooking, melt the butter in the skillet over medium low heat. Once it’s melted, sprinkle the rice flour on top of the butter and whisk vigorously to combine. Cook for 1 minute while whisking.
Add the milk to the butter mixture and whisk well to combine. Continue whisking as it cooks and thickens, about 8 minutes.
Add the salt and rosemary to the sauce and stir well to combine. Add more salt to taste if needed.
Drain the pasta and add it to a large mixing bowl. Pour the sauce over the pasta and add the cheddar cheese. Gently stir everything to combine.
Pour the mac and cheese into a well greased 9 x 13 baking dish. Sprinkle the parmesan cheese on top of the macaroni and bake at 375 for 20 minutes, or until the cheese is melted and bubbly.

Tips

My top tip for the best homemade mac and cheese is to shred your own cheese. Pre-shredded cheese contains anti-clumping preservatives that prevent the cheese from melting smoothly.
I also always rinse my pasta with cold water after draining it to keep it from cooking longer and getting mushy.