Gluten Free Grown-Up Mac & Cheese

gluten free mac and cheeseMac and cheese was one of my favorite things to eat when I was growing up. I have to admit, I was a mac and cheese snob. That powdered cheese didn’t do it for me and I would ONLY eat the ones that came with the premade “gooey” cheese. Yeah- I know. Processed food is horrible, but at that time, I didn’t know any better.  That being said- I’m still a sucker for mac and cheese. Here is the recipe for my favorite homemade version. I refer to it as my “grown up mac and cheese” because of the various types of cheese added to it.  I usually make a little extra cheese when I’m making it and leave it in the refrigerator for a day or so- it’s great on nachos!

  • 10 tablespoons unsalted butter
  • 1/2 cup gluten free panko OR gluten free breadcrumbs
  • 3 cups milk
  • 2 cups heavy cream
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 1/2 teaspoons sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 4 cups grated sharp cheddar cheese
  • 2 cups grated Gruyere
  • 1 cup grated parmesan cheese
  • 1 pound gluten free elbow macaroni
  • 1/2 cup all-purpose flour
  1. Preheat overn to 350 degrees
  2. In a small sauce pan, melt 2 tablespoons of butter.
  3. Add gluten free panko (or gluten free breadcrumbs) and coat it butter, cook until slightly browning, then set aside.
  4. Heat milk in a medium saucepan.
  5. In a large skillet, melt 8 tablespoons of butter and, once hot, add flower, stirring until well incorporated (about 1 minute)
  6. Add hot milk into flour-butter mixture. Whisk consistently until the mixture thickens.
  7. Remove from heat and add sea salt, pepper, cayenne pepper, and nutmeg
  8. Add cheddar, gruyere, and parmesan cheese to mixture. Add cheese slowly to allow it to incorporate into sauce.
  9. Boil macaroni according to directions on box. Make sure you stop cooking a few minutes before the recommended time as you want your noodles to be undercooked.
  10. Drain in colander and rinse with cool water.
  11. Add pasta to cheese mixture and place in a casserole dish
  12. Top with buttered panko/breadcrumbs
  13. Bake for 30 minutes at 350 degrees or until slightly browned on top.
  14. Allow to cool slightly before serving.




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