Gluten-Free Macaroni and Cheese (Baked or Stovetop)
The best gluten-free macaroni and cheese recipe that's incredibly easy to whip up in about 20 minutes. Enjoy it straight from the stovetop or baked with a crispy breadcrumb topping!
Servings: 8 people
Ingredients
- 4 Tablespoon butter
- 4 Tablespoon sweet rice flour
- 1 clove garlic minced (optional), or ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon nutmeg
- 2 cups whole milk 2% is fine
- ½ cup heavy whipping cream
- 8 ounces sharp white cheddar cheese freshly grated
- 4 ounces mozzarella or Monterey Jack cheese freshly grated
- 8 ounces gluten-free elbow pasta
Optional topping
- 2 Tablespoon butter melted
- 1 cup gluten-free breadcrumbs
Instructions
Stove-Top Version:
- Boil the elbow pasta according to package instructions until al dente. Drain and set aside.
- In a large saucepan over medium heat, melt 4 tablespoons of butter.
- Add minced garlic and cook for about a minute until fragrant.
- Stir in 4 tablespoons of sweet rice flour, along with salt, pepper, and nutmeg.
- Cook for about 2 minutes, stirring occasionally.
- Gradually whisk in 2 cups of whole milk and ½ cup of heavy whipping cream.
- Keep whisking until the sauce thickens, about 5-10 minutes.
- Once thickened, remove from heat and gradually stir in the grated cheeses until melted and the sauce is smooth.
- Add the cooked elbow pasta to the cheese sauce, stirring until evenly coated.
- Serve immediately.
Baked Version:
- Preheat your oven to 400°F. Lightly grease a 2-quart baking dish with butter or cooking spray.
- Follow steps 1-9 from the stove-top version to prepare the pasta and cheese sauce.
- Transfer the macaroni and cheese to the prepared baking dish.
- Mix 2 tablespoons of melted butter with 1 cup of gluten-free breadcrumbs and sprinkle evenly over the mac and cheese.
- Bake in the preheated oven for 15-20 minutes, or until the mac and cheese is bubbly and the topping is golden brown. Keep an eye on it to prevent over-browning; if necessary, cover with foil.
- Once done, remove from the oven and let the dish cool for a few minutes before serving.
Notes
- Store leftovers in an airtight container up to 3-5 days.
- If baking, keep an eye on the casserole. Cover with foil if your topping is browning too much before the mac and cheese becomes bubbly.
