EASY HOMEMADE GLUTEN FREE MACARONI & CHEESE RECIPE

This is a delicious and easy homemade gluten free macaroni & cheese recipe that does not take but a few minutes longer than a store-bought box. A satisfying dish that anyone, gluten-free or not, will love.

Awareness of gluten sensitivities and allergies has increased and so has the demand for gluten-free options. Just because you have to avoid gluten doesn’t mean you have to give up the ultimate comfort food – homemade macaroni and cheese.

Get ready to learn about the ingredients, techniques, and tips to create the perfect gluten-free mac n cheese that will have everyone asking for seconds.

P.S. This easy recipe is made in one pot keeping clean up a breeze! Anytime I can make a meal with fewer dishes, I’m game!

BEST GLUTEN-FREE PASTA FOR YOUR EASY HOMEMADE MACARONI & CHEESE RECIPE

Gluten-free pasta has come a long way. Even though no one in our home is gluten-free anymore, we still primarily buy gluten-free noodles. I will make and deliver homemade chicken noodle soup for relatives that are not feeling well, and no one knows the difference.

For this recipe, I prefer a spiral gf pasta. My favorites would be Jovial brown rice pasta or Tinkyada brown rice pasta, however, a gf elbow pasta in either of those brands would work good too.

WHAT EQUIPMENT IS NEEDED?

• 5 qt. Dutch oven or stock pot
• strainer
• wooden spoon
• measuring cups & spoons
• cheese grater (if not using store bought grated cheese)

SIMPLE INGREDIENTS NEEDED TO MAKE THIS MACARONI & CHEESE RECIPE

• water for boiling noodles
• 12 oz. of your favorite gluten-free pasta (see pasta section above)
• 6 tbsp. butter
• 3/4 c. whole milk (substitute skim milk if you’d like to reduce the fat content)
• 8 oz. block of colby cheese, grated (can use sharp cheddar cheese if you prefer – or a combination of cheddar & colby)
• 1 tsp. salt
• 1/8 tsp. mustard powder
• pepper to taste

*Tip – make sure you have more than enough water to cook your gluten free noodles in. They cook best submerged in plenty of water.

HOW TO PREPARE

To start the cooking process, in your Dutch oven or stock pot, bring your water to a boil over medium heat. Once the water is boiling, cook your noodles to al dente according to the package instructions. Cook time will vary with brand.

As noodles cook, grate cheese and measure out butter, milk, salt, ground mustard, and pepper. Set aside.

Once noodles are done, drain them.

Put butter and milk in bottom of Dutch oven or stock pot.

Next, dump noodles back in, followed by remaining ingredients.

Cook on low heat, stirring constantly until the shredded cheese mixture has melted and your cooked macaroni is covered in a yummy, creamy sauce.

Cool slightly and enjoy!

WHY DO YOU USE BLOCK CHEESE?

Most store-bought shredded cheese has an antibiotic in it called Natamycin. It is used to prevent mold from growing in it and extend the shelf life.

My youngest son has had gut issues since he was a newborn and throughout our health journey, we try to stay away from antibiotics as much as possible. Even though he cannot tolerate dairy and wouldn’t eat it anyways, I still do not like to add any unnecessary antibiotics to the rest of our family’s diet.

DOES THIS REHEAT WELL FOR LEFTOVERS?

It sure does. Cool your homemade gluten-free macaroni & cheese to room temperature. We usually store ours in an oven-safe, glass, airtight container and then just reheat it in the oven at 350 degrees for 15-20 minutes until heated through. For best results, about 10 minutes into the bake time, add a splash of milk and mix it in to keep the macaroni and cheese from drying out and aid in bringing back the creaminess of the sauce.

If taken to work, we will just reheat it in the microwave – stirring it a little bit part way through.

PIN IT!

And even though we usually use this as a quick go-to meal (with a veggie on the side), this also makes a great side dish.

So, next time you’re thinking about buying a store-bought box of gf mac and cheese, opt for this healthier, homemade version instead.