Gluten Free Mac and Cheese

Gluten Free Mac and Cheese is as creamy and decadent as it comes! This one pot recipe is made from fridge and pantry staples in minutes.

Prep Time 5

Cook Time 25

Total Time 30

Course Pasta

Cuisine American

Keyword gluten free, vegetarian

Method Stovetop

Servings

Calories 474kcal

6 oz dry gluten free elbow noodles or other short cut pasta, rice/corn blend recommended
2-1/4 cups milk any kind, divided
1 teaspoon salt
pinch cayenne pepper
1 cup freshly shredded sharp cheddar cheese

Add the pasta, milk, salt, and cayenne pepper (if using) to a medium-size saucepan. Turn the heat to medium then stir slowly and constantly until milk comes to a simmer — NOT a boil — 10-12 minutes. Turn the heat down to low then stir slowly and constantly until the noodles are tender, adding up to an additional 1/4 cup milk if the noodles have absorbed all the liquid but aren't tender yet. There should be a bit of milk left in the saucepan to create the cheese sauce.
Turn off the heat then add half the shredded cheese and stir until smooth. Add the remaining shredded cheese then stir until smooth. Scoop the mac and cheese into bowls then serve.