Homemade gluten-free macaroni and cheese is one of my favorite family meals. It is filling and versatile. Mac & Cheese is my ultimate comfort food. You can make it plain with just pasta and cheese sauce, or you can add chopped cooked ham or cooked vegetables. I sometimes add fried onions and frozen carrots and peas.

Use your favorite gluten-free pasta. Follow the manufacturer's instructions on how to boil the pasta. I highly recommend using a lot of water to boil the pasta. After it is cooked and drained, I like to briefly rinse gluten-free pasta with hot water to remove excess starch, then add it to my cheese sauce.

While the pasta is cooking, you can make your cheese sauce. Start with making a roux. A roux is made from flour (gluten-free) and butter. The roux is what thickens the sauce. You melt the butter, add the flour, and stir on low for about 1 minute to cook the raw taste out of the flour without browning it. Then slowly add the milk a little at a time, whisking constantly until you've added about half of the milk, then you can add the rest and mix. Bring to a boil and then cook on low for about 4 minutes until the sauce thickens. Now add your flavorings and cheese and stir until melted and smooth. I usually turn the heat off before adding the cheese.

Use your favorite cheese. I like to use cheddar and mozzarella. This time I used white cheddar cheese in the sauce, so that is why the sauce is not orange in color.

I like adding dried mustard powder to my sauce. It provides a slight umami flavor. If you don't like it, feel free to omit it.

Now mix the cheese sauce and pasta together. You can add optional cooked meat and vegetables at this point.

Cooked ham or chicken goes well with mac & cheese. Cooked vegetables such as onions, peas, carrots, peppers, and zucchini go well too.

Grease the casserole dish and pour in the cheese and pasta mixture. Top with extra cheese and sprinkle with optional paprika if you are using it. Bake in a 350 Fahrenheit oven for about 30 minutes.

Here is what it looks like when you take it out of the oven. I like to let it cool for about 5-10 minutes before serving.

Gluten-Free Homemade Macaroni and Cheese

Ingredients

• ~250 grams or 8 ounces or 1 cup dried gluten-free macaroni pasta
• 1/4 cup butter
• 2 1/2 Tablespoon gluten-free flour
• 3 cups milk
• 2 cups shredded cheese (for sauce)
• 1/2 to 1 cup shredded cheese for top of casserole
• 1/4 teaspoon dry mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Paprika (optional)

Directions

1. Preheat oven to 350 Fahrenheit.
2. Cook your favorite gluten-free pasta as per the manufacturer's directions.
3. When the pasta is cooked, drain and set aside.
4. While your pasta is cooking, you can make your cheese sauce. Start by making your roux. In a medium saucepan, melt the butter and add the gluten-free flour and mix. Cook on low, stirring constantly for about a minute, then slowly add the milk a little at a time. Use a whisk to mix constantly. When you have mixed in about half of the milk, you can add the rest. Bring to a light boil and then turn to low heat and simmer for about 4 minutes until thick. Stir constantly so it doesn't burn.
5. Turn off the heat and add the cheese, dry mustard, garlic powder, and salt & pepper. Mix until the cheese is melted.
6. Mix the sauce and pasta.
7. Pour the cheese pasta mixture into a greased casserole dish and top with extra grated cheese. Sprinkle with paprika if you want.
8. Put in the oven and bake for about 30 minutes.

Do you like your macaroni and cheese plain? What additions do you like to add? I usually use a mixture of cheddar and mozzarella cheeses, what do you like to use?

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored, I will always say so at the top of the post.