Gluten Free Macaroni & Cheese

What is there to say about homemade mac and cheese that hasn’t already been said?  It’s the ultimate family-friendly comfort food!

Many versions include flour in the cheese mix – you could always substitute gluten free flour.  But not everyone has gluten free flour in their pantry, and it is expensive.  But eggs – everyone has those.  Here I make a classic recipe gluten free by using eggs instead of flour (and gluten free pasta, of course).

The result is creamy and cheesy, and you won’t even be able to tell it is gluten free!  It isn’t my healthiest recipe, but indulging every once in a while makes me really happy.

I use a blend of 4 cheeses: Cheddar, Mozzarella, Parmesan and Velveeta.

Ok, ok, so that’s really like…3 1/2 cheeses.  But the Velveeta adds a delicious creaminess.  Don’t leave it out!


So delicious!!!  Make this now!

Macaroni & Cheese

Makes 2 1/2 quarts.

  • 1/2 pound (8 ounces) gluten free elbow macaroni
  •      (I like brown rice pasta)
  • 2 cups whole milk (or one cup whole milk
  •      and one cup lowfat milk)
  • 4 ounces Velveeta, cubed
  • 1 cup (8 ounces) medium Cheddar cheese, grated
  •      (plus more for topping)
  • 1/2 cup (4 ounces) Mozzarella cheese, grated
  • 1/4 cup (2 ounces) Parmesan cheese, grated
  • 1 egg
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Cook pasta to al dente according to package directions.  In a large pan, heat 1 1/2 cups milk over medium heat until just bubbling; remove from heat and allow to cool 5 minutes.

Beat an egg in a small bowl; add cooled milk 1/4 cup at a time, whisking to prevent egg from scrambling.  Add another 1/4 cup milk to egg; add egg mixture back to pan and return pan to medium heat.

Add in cheeses, and stir.  Add dry mustard, garlic powder, onion powder, salt and pepper.  Stir constantly until cheese is mostly melted (this can take 10 minutes; be patient and don’t let the mixture boil).

When cheese is melted, add in drained pasta and stir to combine.  Transfer mixture to a 2 1/2 quart casserole dish.  Bake at 350 degrees for 20-30 minutes, until edges bubble.

Top with more Cheddar cheese, and broil on high 5 minutes or until top begins to brown.

Let dish rest 10-15 minutes before serving.  Enjoy!


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