Although we love my rice cooker macaroni and cheese, there are times that we want something a little different and more like a classic macaroni and cheese.
I had several macaroni and cheese recipes that I made and loved, before going gluten free, but since going gluten free my family has missed them.
I have tried to adapt my old favorites, using gluten free pastas, and by changing up the sauce a little, but they were just not adapting right.
The sauce to pasta ratio was not right. Not only that I found that using cornstarch in the sauce in place of the flour, gave the macaroni and cheese an odd taste and texture that we did not like.
I knew though that to get more of a classic baked macaroni and cheese I needed a white sauce as a base. Since macaroni and cheese is a family favorite, I was not about to give up on finding a gluten free version that we liked.
I decided to try and adapt the Pioneer Woman’s Macaroni and Cheese to make it gluten free. I tweaked a few things with the sauce to make it work, but it turned out great.
I found that using potato starch in place of the flour worked best in the sauce in this recipe. Potato starch is a staple in most gluten free kitchens, so it is a good choice as a replacement for flour in dishes like this.
I have actually never made this recipe the regular way. I am assuming it is very good, since the gluten free version turned out so well.
I have now made this several times and my whole family enjoys it. In fact, I served it to a friend of ours and he could not believe it was gluten free. I love hearing that with gluten free food. So, often you can tell when things are gluten free. Hearing that it tastes just like regular food is quite a compliment.
I hope you enjoy!
Gluten Free Macaroni and Cheese
A classic mac and cheese made gluten free.
- 4 cups gluten free macaroni, uncooked
- 1 egg
- 4 tablespoons butter
- 3 tablespoons potato starch
- 2 1/2 cups milk
- 1 teaspoon dry mustard
- 3 1/2 cups of grated cheddar cheese
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon of pepper or to taste
- 1/2 teaspoon seasoning salt
- Cook macaroni as directed.
- While macaroni is cooking melt the butter in a large pot.
- Whisk in potato starch and cook for about 1 minute.
- Slowly pour in milk and continue whisking.
- Add mustard and cook over medium heat until thick. About 3-4 minutes.
- Beat egg into a small bowl and add about 1/2 cup of hot milk mixture to the egg to temper it.
- Pour egg mixture into the pan of hot milk mixture and whisk until smooth.
- Add salt, seasoning salt, and pepper.
- Stir in cheese until smooth.
- Stir in cooked macaroni.
- Place macaroni in a baking dish and sprinkle with additional cheese, if desired.
- Bake at 350 for 20-25 minutes or until the top is golden brown.
Amount Per Serving: Calories: 412Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 94mgSodium: 643mgCarbohydrates: 28gFiber: 1gSugar: 5gProtein: 19g
Nutritional values are approximate and aren't always accurate.
I make a pretty similar gluten free mac and cheese. It’s such a hit with kids you pretty much have to learn to make a gluten free version if you have small children.
.-= flora´s last blog ..Chocolate Frosting =-.
This this incredibly packed with flavor! I bet you can’t even tell it’s gluten free 🙂 I’ve really been wanting to try a dairy free version, but I haven’t been that ambitious yet!
.-= Aubree Cherie´s last blog ..My Fav (Top 10) Recipes from Last Week (6/8-6/14 =-.
Okay, now I’m really missing cheese. I doubt it will be very good with a substitute. So glad you can enjoy it though. Thanks for linking up.
I can’t not imagine being dairy and gluten free. It would really be hard, but if you feel better it is worth it.
Add me to the dairy-free, gluten-free crowd. I wish I could come up with something like this for her. Sigh. Enjoy it for those of us that can’t!!
Have you tried Daiya “cheese” yet? It’s the absolute best for those of us who are dairy and gluten – free 🙂