Gluten-Free Creamy Macaroni and Cheese

Hi Bakers, This might be the ultimate comfort food, and here is how to make it gluten-free. This creamy mac and cheese is cheesy with lots of creamy sauce coating delicious gluten-free pasta. It all starts with perfect pasta and a variety of cheeses and then it’s up to the white sauce to make it come together. This is easier than you think and better than any gluten-free mac you can buy. I hope you try it! ~Carolyn

Gluten-Free Creamy Macaroni and Cheese Recipe

makes four individual 5” ramekins

White Sauce Recipe

modified from Koda Farms recipe

6 tablespoons butter

1 3/4 tablespoons Koda Farms sweet rice flour

2 1/4 cups milk

1/2 teaspoon Dijon mustard

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

salt and pepper to taste

1 8.8 ounce box gluten-free  Le Veneziane*** pipe frigate or gluten-free pasta shells, cooked al-dente and drained

2 cups cheddar cheese, shredded

6 baby bell cheeses, in pieces

1 cup mozzarella cheese, shredded

Topping

shredded cheddar, parmesan cheese, and potato chip or gluten-free bread crumbs if desired

Prep the cheese before you start the sauce and get your pasta water boiling too. Ideally, cook the pasta while you make the sauce, but you can cook it before and keep it warm while you make the rest of the recipe. Start the sauce by melting the butter in a medium-sized saucepan over medium heat. Stir in the sweet rice flour and whisk for 3 minutes. Stir in the mustard, pepper, garlic, paprika, salt and pepper. Slowly add the milk and whisk until the sauce thickens. Remove from heat and stir in the cheese. Add cooked, drained pasta stir in well, and then divide into ramekins. Top with cheddar cheese and a bit of parmesan too. Add the bread crumbs and a sprinkle of paprika for color if desired. Broil on low in the middle rack of the oven until the cheese melts and is bubbly about 10 minutes.

*** This Italian pasta brand is my favorite and tastes most like wheat. It is available online.