Homemade Gluten Free Creamy Mac and Cheese
Materials
- 12 oz gluten free pasta I use the Jovial gluten free elbow pasta
- 3 TBSP butter
- 3 TBSP gluten free all purpose flour I use Cup 4 Cup
- 2 TBSP Cream Cheese
- 1.5 cup milk
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 cups shredded cheddar cheese I use white cheddar but you can also use sharp or any kind.
- 1/2 cup grated parmesan cheese
Instructions
- Add butter and cream cheese to a medium pot. The cream cheese is the secret ingredient for a creamy sauce. For best results make sure your stove is turned onto medium low heat. I have an electric stove and turn my heat to 4.
- Whisk together until completely melted. Your cream cheese won't be completely smooth yet but will be melted and not in large clumps.
- Add in gluten-free flour and whisk together to make a roux. Pour in milk and seasonings. Whisk together frequently until it starts to thicken. Do not raise your heat. In order for your cheese sauce to not be grainy it is best if you thicken your cheese sauce low and slow.
- Once it has thickened, add in both cheeses. Whisk until melted and smooth.
- In a large pot, boil the gluten free pasta until al dente according to the package. Once you have cooked pasta, pour cheese sauce over them and stir to combine. Serve warm.
- Store leftovers in an airtight container in the fridge. Will last for about a week.