Over the past couple of gluten free years it has come to our attention that there just isn’t a good (prepackaged) gluten free Mac and Cheese option out there. By all means, let me know if you have found otherwise. We tried Sam Mills and that was pretty good, but a bit too thick and rich. We’ve tried the quinoa variety and that was ok, but not great. We tried Annie’s and the noodles were a mushy texture (not overcooked, mind you) and the cheese sauce was a little bland.
So once again I’ve resorted to making my own.
If you’re out to make a white sauce, you need GF Jules flour mix. I mainly use her flour for sauces and gravies. I’ve made a mean green bean casserole this way, and it turns out a great cheese sauce for macaroni and cheese. It’s the secret ingredient to a smooth and creamy GF sauce or gravy. If you don’t have any, no worries. You can substitute an equal amount of corn starch. But you’ll get the best results if you happen to have some Jules on hand. It has a 15 month shelf life, so I keep a bag on hand and have plenty of time to use it up. There are also lots of other great recipes on Jules’ website if you need a little inspiration.
I’m all about quick, simple, and delicious, and this recipe has it all.
Home Style Macaroni and Cheese
*gluten-free *soy-free *oat-free *egg free
- For best results, use GF Jules all-purpose flour.
- Freshly grated cheese works better in sauces than does the pre-packaged stuff.
- Barilla and Ronzoni are our favorite GF pasta varieties.
- 2 cups cooked Barilla Gluten Free Elbow Macaroni (or your favorite brand)
- 1 T butter
- 1/2 T GF Jules all-purpose flour mix OR corn starch
- 2/3 cup milk (we used 2%)
- salt and pepper to taste
- 1/2 cup grated cheddar cheese, plus additional for topping.
- Cook macaroni according to package directions. Cook to ‘al dente’ and drain immediately when done. There is little worse than soggy mac and cheese.
- While macaroni is cooking, melt butter in small saucepan over medium-low heat.
- Add GF Jules all purpose flour or corn starch and whisk to combine, cooking until bubbly.
- Whisk in milk, salt and pepper.
- Continue to cook and stir until mixture is thickened, about 5 minutes. It should very lightly boil, or almost boil, but you don’t want it to come to a full boil or the milk will curdle. It will still be fairly liquid but the cheese will thicken it.
- Add cheese gradually, stirring thoroughly until melted after each addition, to prevent clumping.
- Drain pasta well. Be sure all the water has drained off before adding it to the cheese sauce. Serve the macaroni and cheese with a generous helping of extra cheese on top. ENJOY!