Gluten-Free Gooey Mac and Cheese
High in protein and calcium, this easy, homemade, gluten-free mac and cheese is irresistible ooey-gooey goodness!
Boil the pasta according to box directions in a pot of salted water.
In a small saucepan, add the milk and butter and bring to a low simmer (do not let it boil).
Stir in a handful of cheese at a time, whisking until each is melted before adding another. Keep the heat at med-low.
Add in your stone ground mustard, salt, and pepper (to taste).
Combine your 1 tbsp cornstarch with 2 tbsp water to make a slurry. Set the heat to med and whisk in your slurry until it begins to bubble and thicken. Once it thickens, stop mixing.
Drain your pasta and return it to the pot. Pour the cheese sauce over it and gently mix it in to evenly coat all your pasta.
Serve immediately with any side or topping of your choice. Store any leftovers in an airtight container for 2-4 days.
- You can use any blend of hard or melting cheeses that you enjoy. Good choices include: sharp cheddar, white cheddar, Gruyere, Gouda (smoked Gouda is also good), fontina, muenster, Romano-Pecorino, Asiago or even goat's cheese.
- If using Yellow American, ensure that it isn't the processed variety.
- To add even more creamy richness, add in an egg yolk or two after you've mixed in your cheese sauce with the pasta.
- This dish is best enjoyed right away, if reheating (especially in the microwave) note that the sauce will thin itself out as the heat will result in the cornstarch losing it's thickening ability.
- This recipe will make 6 servings as a main or 8 servings as a side. The nutritional estimates are calculated as a side dish.
Calories: 275kcal | Carbohydrates: 20g | Protein: 17g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 480mg | Potassium: 108mg | Fiber: 4g | Sugar: 6g | Vitamin A: 456IU | Calcium: 326mg | Iron: 3mg