Creamy, cheesy, and pure comfort food! This gluten-free macaroni and cheese is made with tender gluten-free pasta coated in a rich, velvety cheese sauce. It’s simple enough for a busy weeknight and delicious enough that nobody will miss the gluten.
Ingredients
- 8 oz Gluten-free elbow macaroni (I use Banza Cavatappi)
- 5 oz homemade Velveeta, cut into small cubes (See Recipe)
- 1½ cups shredded sharp cheddar cheese
- 2 oz cream cheese, softened
- 2 tablespoons butter
- ¾ cup milk, whole milk works best
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dry mustard (optional, but adds great flavor)
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1–2 tablespoons reserved pasta water, if needed
Menu info
- Total: 25 mins
- Prep: 10 mins
- Servings: 4-6
Author
Lisa Schuck
A home cook who wants to share her recipes and ideas for living a healthy self-sufficient life
Description
This recipe comes together quickly and easily, making it perfect for busy days. Have all your ingredients measured and ready before you start, then simply follow the steps in order. In no time, you’ll have a warm, creamy, homemade macaroni and cheese ready for the table.
Directions
Step 1
Cook the Pasta:
Cook the gluten-free macaroni according to the package directions until just tender. Don't overcook it. Drain, reserving about ½ cup of the pasta water.
Step 2
Make the cheese sauce:
In a saucepan over low to medium-low heat, melt the butter.
Step 3
Add the milk, cream cheese, and cubed homemade Velveeta. Stir constantly until the cream cheese and Velveeta are melted and the sauce is smooth.
Step 4
Add the shredded sharp cheddar a little at a time, stirring until completely melted before adding more.
Step 5
Stir in the garlic powder, onion powder, dry mustard, salt, and pepper.
Step 6
Combine:
Add the cooked macaroni to the cheese sauce and gently stir until every piece is coated.
Step 7
If the sauce is too thick, add 1 tablespoon of reserved pasta water at a time until you reach the creaminess you want.
Notes
⭐ For Extra-Creamy Mac & Cheese
For the creamiest result, keep the heat low once you start adding the cheddar. High heat can make cheese sauce separate or become grainy.
Optional baked version: Put the finished mac and cheese in a greased baking dish, sprinkle another ½ cup of sharp cheddar over the top, and bake at 375°F for about 15 minutes, until bubbly.
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