Let the mac and cheese thicken for a few minutes with the lid on the pan, then scoop and serve! Make this once and you’ll be whipping it up from memory at least once a week – it’s definitely a keeper. This is the fun part of the recipe because you can play around with the cheeses you like and/or have in the fridge – you really can’t go wrong! If you want to stick with a more classic sauce though, choose medium-hard cheeses like cheddar, gouda, and fontina. Once the pasta is tender add 1 cup freshly shredded cheese then stir until the sauce is smooth, adding in a splash of skim milk if you need it. See how thick the skim milk gets by stirring with the starches released from the pasta? Turn the heat to medium then stir constantly until the milk comes to a simmer (mine took about 12 minutes.) Turn the heat down to low then stir constantly until the pasta is tender, another 12 minutes or so.īe sure to stick to low heat because if the milk cooks off too quickly there won’t be enough left to cook the pasta. The weight should be 6oz.Īdd the rinsed and drained pasta to a saucepan with 2 cups skim milk, 1 teaspoon salt, and a dash of cayenne pepper. I like shells but you could use any short cut pasta.
Start by rinsing 2 cups gluten free pasta under cold water. If you don’t have skim milk – no problem! Use whatever you’ve got in the fridge. Just 5 ingredients (including salt!) tossed in a pot then stirred to create the creamiest gluten free mac and cheese that tastes like it has loads of cream and butter but is actually made with, get ready for it…
Mac and cheese is one of those meals that’s not inherently gluten free but is a cinch to adapt, especially because my version has no flour roux. It’s a good day to talk mac and cheese (aka any day.) Gluten Free Mac and Cheese, to be exact! Get.
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