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Easy Stovetop Gluten Free Mac and Cheese

Easy Stovetop Gluten Free Mac and Cheese

Gluten free mac and cheese at its easy best. This recipe only takes about 20 minutes to make from start to finish, and it’s made entirely on the stovetop. So good!

Gluten free mac and cheese at its easy best. This recipe only takes about 20 minutes to make from start to finish, and it's made entirely on the stovetop. So good!

If you only have one recipe…

This super easy gluten free mac and cheese is just the recipe you need. I know this because I use it regularly for a last-minute dinner in my house when I basically have nothing planned and everyone is hungry hungry hungry.

It’s made entirely on the stovetop, uses only basic gluten free pantry ingredients (yes, you really do need a basic gum-free gluten free flour blend but it’s only 3 simple flours and incredibly useful), has no eggs and is ready in minutes.

So not only is it perfect for a weeknight (or a Friday night when you’re just.plain.tired), it’s also perfect for the holiday table since, well, it doesn’t use the oven!

Easy Stovetop Gluten Free Mac and Cheese

It’s creamy and dreamy and delicious. And you can even make the pasta hours and hours ahead of time, then just cover it and keep it at room temperature until you’re ready to throw together the cheese sauce and serve. It’s that easy!

Easy Stovetop Gluten Free Mac and Cheese Step by Step

How easy is it really?

Okay so I did the step-by-steps and the video above because you can see for yourself how easy it is. All you do is make a roux out of butter and the simple flour blend, then add the milks and the cheese with a bit of seasoning, and mix in the cooked pasta.

There are ways to make this even easier by tweaking the method to cook the dried pasta in the same saucepan first, but you have to use more liquids and the overall method isn’t any easier. In fact, I think it’s more complicated and confusing.

Gluten free mac and cheese at its easy best. This recipe only takes about 20 minutes to make from start to finish, and it's made entirely on the stovetop. So good!

The good news is that you can even boil the pasta ahead of time, toss it with some olive oil, then cover it and keep it at room temperature for hours (or even a day, when the weather isn’t steamy). Then, make the cheese sauce, add the pasta and dinner is served.

So creamy! I’ve even made the pasta at home, then brought the handful of cheese sauce ingredients and a medium-size pot, and made this at my brother’s house to serve a great gluten free meal away from home with ease. All you need is a simple veggie side dish, like this Shaved Brussels Sprouts Salad from Fearless Dining, and dinner is served.

What if you’re dairy free, too?

I would never have thought that I could tell you that there was even a prayer of taking my recipe for gluten free mac and cheese and making it dairy free. But ever since I made Paleo pizza with vegan cheese that actually melts, I think it’s worth a shot.

To be perfectly clear, I have never tried to make this mac and cheese recipe (or any, really) myself dairy free. But I think it’s worth your while to try replacing the butter with Earth Balance buttery sticks, the milk with unsweetened almond milk, and the cheese with my favorite recipe for meltable vegan mozzarella by Miyoko Schinner.

If you do give it a go, please report back and let us know how it went! Press play ▶️ on the video below and see for yourself just how easy it is…

More Links:
Casserole-style GF Classic Mac and Cheese.
Slow Cooker GF Mac and Cheese.

Gluten free mac and cheese at its easy best. This recipe only takes about 20 minutes to make from start to finish, and it's made entirely on the stovetop. So good!

Like this recipe?

Prep time: Cook time: Yield: 6 to 8 servings

Ingredients

16 to 20 ounces small dried gluten free pasta (I used Barilla gluten free pasta elbows)

1 to 2 tablespoons (14 to 28 g) extra-virgin olive oil

4 tablespoons (56 g) unsalted butter, chopped

1/3 cup (47 g) gum-free gluten free flour blend (31 grams superfine white rice flour + 10 grams potato starch + 6 grams tapioca starch/flour)

1 can (12 fluid ounces) low-fat evaporated milk

2 to 2 1/2 cups (16 to 20 fluid ounces) milk, at room temperature (any kind, just not nonfat)

1 pound (16 ounces) semi-hard cheese, shredded (a mix of mozzarella and cheddar cheeses is nice, or all cheddar)

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

Directions

  • Boil the pasta in a large pasta pot to an al dente texture, according to the package directions. Drain the pasta, return it to the pasta pot and toss it with olive oil to prevent it from sticking together. Cover the pasta pot and set it aside.*

    *Make ahead option: You can place the cooked pasta in a large bowl, cover it with plastic wrap and leave it out at room temperature for up to 8 hours before proceeding with the recipe.

  • To make the cheese sauce, melt the chopped butter in a medium-sized, heavy-bottom saucepan over medium heat. Add the flour blend and stir to combine well. The mixture will clump at first, and then smooth. This is the roux that will thicken the cheese sauce. Cook over medium heat, stirring constantly, until the mixture has just begun to turn a very light brown color (about 2 minutes). Add the evaporated milk to the roux very slowly, stirring constantly to break up any lumps that might form. Add 2 cups of milk, and whisk to combine well. Bring the mixture to a simmer and continue to cook, stirring occasionally, until thickened and reduced by about one-quarter (about 7 minutes). The sauce should coat the back of a spoon. Remove the saucepan from the heat, add the grated cheese and mix to combine with a silicone spatula or wooden spoon. Add salt and pepper to taste, and the remaining milk a bit at a time if you like a thinner cheese sauce.

  • Pour the hot cheese sauce over the cooked pasta, and stir carefully to coat all of the pasta in the cheese sauce without breaking up the pasta at all. Serve immediately.

  • Originally published on the blog in 2014. Video and some photos are new, the recipe is unchanged.

Love,
Nicole

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