Gluten Free Mac and Cheese
This creamy, cheesy gluten-free mac and cheese is perfect for cozy meals or camping trips. Made with Catelli, Rummo, or Barilla gluten-free pasta for the best texture and flavour.
Ingredients
- 250 Grams Gluten Free Pasta
- 42 Grams Butter
- 40 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 3 Grams Salt
- 3 Grams Pepper
- 3-4 Cloves Garlic, minced
- 365 Grams Milk
- 180 Grams Cream (I prefer 35% but you can use half and half)
- 300 Grams Cheese
Instructions
- Preheat the oven to 325F.
- Boil a pot of water and cook gluten free pasta according to the directions on the package. Drain and set aside.250 Grams Gluten Free Pasta
- In a large pot, melt the butter over medium heat.42 Grams Butter
- Add in minced garlic and cook until aromatic.3-4 Cloves Garlic, minced
- Add in flour, salt, and pepper. Whisk together until it comes together. Cook for 1-2 minutes.40 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 3 Grams Salt, 3 Grams Pepper
- Add in the milk and cream. Whisk together until well combined. Continue to cook until it is thick like gravy, around 5-8 minutes.365 Grams Milk, 180 Grams Cream (I prefer 35% but you can use half and half)
- Remove from the heat, stir in 2/3 of the cheese.300 Grams Cheese
- Pour in an 8”x8” container. I like to layer it with cheese in the middle and then finish it by putting cheese on top.
- Cover the top with tin foil. Put it into the oven for 15-20 minutes until it is bubbling and the cheese has melted. Enjoy!