Creamiest Gluten-Free Mac and Cheese (Not Mushy!)

Name: Creamiest Gluten-Free Mac and Cheese (Not Mushy!)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 12 ounce gluten-free elbow pasta; 3 tablespoons gluten-free all purpose flour; 1 teaspoon salt; ½ teaspoon onion powder; ½ teaspoon garlic powder; 1 teaspoon dry mustard (or 1 tablespoon of dijon mustard); 2 tablespoons butter; 12 ounces canned evaporated milk; ¾ cup milk (whole or 2%); 2 ounces cream cheese (softened and cubed); 6 ounces American cheese (8 slices, ripped into pieces); 2 cups freshly grated extra sharp cheddar cheese (divided)

6 steps

Prep:20minCook:30min

What's the secret to making the creamiest gluten-free mac and cheese with perfectly tender pasta in a smooth, velvety sauce that isn't clumpy or grainy? Oh gosh, do I have the magic recipe for you! This homemade baked macaroni and cheese recipe uses cream cheese and evaporated milk for a next-level smooth sauce, a combo of cheese for a rich cheddar taste, and simple tips so the gluten-free pasta doesn't break down or become mushy. Let's make the most epic comfort food even better.

Updated at: Mon, 09 Dec 2024 07:05:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories657.1 kcal (33%)

Total Fat37.9 g (54%)

Carbs55.6 g (21%)

Sugars4.7 g (5%)

Protein25.9 g (52%)

Sodium1245.7 mg (62%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

12 ouncegluten-free elbow pasta

3 tablespoonsgluten-free all purpose flour

1 teaspoonsalt

½ teaspoononion powder

½ teaspoongarlic powder

1 teaspoondry mustard

1 tablespoon of jon mustard

2 tablespoonsbutter

12 ouncesevaporated milk

canned

¾ cupmilk

whole or 2%)

2 ouncescream cheese

softened and cubed

6 ouncesAmerican cheese

ripped into pieces

2 cupsextra sharp cheddar cheese

freshly grated, divided

Instructions

Step 1

Preheat the oven to 350ºF. Grease a 2 quart baking dish and set aside.

Step 2

Bring a large pot of unsalted water to a boil. Boil the pasta for 1-2 minutes less than al dente. Drain and rinse with cold water.

Step 3

While the pasta is boiling, prep the other ingredients because the recipe comes together fast. In a small bowl combine flour, salt, dry mustard, onion powder, and garlic powder. (If using dijon mustard, add this with the cheeses.) Grate the cheese, cube the cream cheese, measure milk, and prep American cheese.

Step 4

In a larger sauce pan, so you can stir cooked pasta in, melt the butter over medium heat. Add the flour / seasoning mixture, whisking to combine. Whisk constantly for about 30 seconds. Slowly pour in the evaporated milk and milk, whisking constantly. Continue to whisk until it comes to a simmer and thickens slightly.

Step 5

Lower the heat and whisk in the cream cheese. Once that is combined, add handfuls of cheese at a time, reserving 1/2 cup grated cheese for the topping. Once the cheese is fully melted, remove from the heat.

Step 6

Stir the cooked pasta into cheese sauce. Pour into the prepped baking dish and top with remaining cheese. Bake for 25-30 minutes, uncovered, or until bubbly.

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