Sunday, July 22, 2012

Gluten Free AWESOME Mac & Cheese

Here is my recipe for AMAZING gluten free mac & cheese. I used to use this recipe when I was not gluten free. When I began this change, I HAD to have my mac & cheese. So, I adapted it my way :)    Enjoy! Comment and tell me what you think!

Prep Time: 10 min
Cook Time: 50 min
Ready In: About 1 hr
Prep gets faster once you make it over and over and over like me :)


  • 1 (8 ounce) package elbow macaroni -- I used DeBoles Corn Elbow Macaroni
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour -- I used Bob's Red Mill All Purpose Flour
  • 1 quart warm milk (110 degrees F/45 degrees C)
  • salt and pepper to taste
  • 1/4 pound cubed ham (optional)
  • 5 ounces cubed Cheddar cheese
  • 5 ounces mozzarella cheese, cubed
  • 5 ounces Monterey Jack cheese, cubed
  • paprika to taste


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt and pepper, and stir frequently until sauce thickens.
  3. Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.

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