Who doesn’t like mac and cheese, especially home made with that delicious crunchy topping? Mac and cheese is always great comfort food on a cold day and you can’t go wrong making it as a side dish that is sure to be a crowd pleaser.
When I found out I had a gluten allergy I cried to think of all the delicious pasta and sandwiches I would never again be able to eat. But I was wrong, I found so many great substitutes that are gluten free (GF) that I hardly miss it (well as long as I am eating at home, eating out is another story). So here is my Gluten Free Home Made Mac and Cheese recipe. I will note the GF brands I used in case you are new to GF cooking and need some suggestions like I did (I am not sponsored by these brands in anyway).
If you don’t have a gluten allergy feel free to use glutenfull pasta, flour and breadcrumbs ☺.
Start with cooking Fusilli gluten free brown rice pasta till al dente, about 9 minutes. Do not overcook as it is going to be cooking for an additional 25 minutes in the oven. I used Jovial brand of gluten free brown rice pasta, I really like the taste and texture of this gluten free pasta. Also, elbow macaroni or shell pasta would work great as well.
While the pasta is cooking grate cheese and melt butter in a saucepan. Make sure the saucepan is large enough to hold about 7 cups or 2 quarts. Stir in flour, enough to make a roux. I used Pamela’s all-purpose flour artisan blend. Add milk and chicken stock to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
Sprinkle with garlic salt then pour in cheese sauce and stir well.
Generously spread your gluten free breadcrumbs over the top. Don’t skimp here are this makes the delicious crunchy top. I used 4C Crumbs Gluten Free Seasoned.
Bake uncovered at 400 degrees F (200 degrees C) for 20 minutes and broil for an additional 5 minutes till breadcrumbs are lightly browned. Then serve and enjoy the satisfying and cheese gluten free mac and cheese!
Full Recipe and Directions
Prep 20 m
Cook 25 m
Ready In 45 m
Ingredients:
• 12 oz. Fusilli gluten free brown rice pasta
• 6 Tbl butter
• 3 Tbl gluten free all-purpose flour
• 2 cups whole milk
• ¾ cup chicken stock
• 2 ½ cups grated Cheddar cheese
• ¾ cup grated Parmesan cheese
• 2 tsp garlic salt
• ¾ cup gluten free bread crumbs
Directions:
- Cook pasta al dente according to the package directions. Drain.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux. Add milk and chicken stock to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
- Put pasta in large casserole dish and sprinkle with garlic salt. Pour sauce over pasta. Stir well.
- Spread breadcrumbs over the pasta and cheese to cover.
- Bake uncovered at 400 degrees F (200 degrees C) for 20 minutes and broil for an additional 5 minutes till breadcrumbs are lightly browned. Serve and enjoy.