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A close up image of homemade mac and cheese topped with chipped herbs.
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5 from 2 votes

Adult Mac and Cheese (Gluten Free)

This dish is as simple as cooking the pasta, making the sauce and combining the two together. The only thing that makes it "adult" is that we're going to be using a lot of the good stuff cheeses!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Entree, Lunch, Side Dish
Cuisine: American
Servings: 6
Calories: 496kcal
Author: Kitrusy

Ingredients

Instructions

  • Cook your pasta: Cook your pasta to one minute under al dente according to the package directions. Drain and set aside.
  • Make the Cheese Sauce: Melt butter in a saucepan, lower heat and add the flour. Cook the butter and flour together for 1-2 minutes stirring and moving it around so it doesn't burn.
  • Add in half cup milk, stirring vigorously until it starts to thicken until there are no lumps.
  • Raise the heat to med-high and add 1 cup milk, stir until it thickens before adding the final cup. You want the sauce to already be very thick at this stage.
  • Add in mustard, Worcestershire sauce, ground nutmeg, and white, black and chipotle peppers to taste.
  • Turn off your heat and add in half of your cheeses. Fold until fully incorporated and mix in the remaining half until your sauce is thick and smooth. Let your sauce rest for 5 minutes before tasting and adjusting your seasoning.
  • Add Pasta and Rest: Fold in your sauce to your pasta and let it rest for 10 minutes before enjoying.
    Pair your mac and cheese with any of your favorite sides.
  • Storing Leftovers: Store any leftovers in an airtight container in the fridge for 3-4 days. Or in the freezer for 1-2 months.

Notes

  • If you enjoy the smoky flavor of cheeses you can use 2-3 oz of  cheese in the recipe with a smoked cheese. Just enough for the flavor but not enough to overwhelm the dish. Smoked cheddar and smoked gouda are great options.
  • For a more kid-friendly version, swap out your more potent cheeses. I highly recommend using 6oz extra sharp Cheddar, 4 oz Gouda, 4 oz Pepper Jack and 2 oz of Parmesan as well as reducing the amounts of ground pepper in the recipe so that it's not too spicy.
  • It's important to cook your pasta to just under al dente (about a minute under your pasta's package cooking directions) so that when you add the hot cheese sauce your pasta can finish cooking and can absorb some of the sauce without being too soggy.

Nutrition

Calories: 496kcal | Carbohydrates: 28g | Protein: 26g | Fat: 32g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 659mg | Potassium: 168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 969IU | Vitamin C: 1mg | Calcium: 715mg | Iron: 1mg