Gooey gluten free cheese sauce coats tender macaroni and becomes an epic gluten free baked macaroni and cheese meal. Perfect for your next side dish at a family Sunday dinner. (Updated 10/17/20)
Do you ever eat a bowl full of mac and cheese and it just doesn't live up to your salivary expectations? Like you get yourself all psyched up you are about to eat homemade mac and cheese and then whomp whomp whomp, total dissapointment?
I have. A lot of times. And I can't be the only one. So it is time for a gluten free baked mac and cheese intervention. It is time to stop the madness and end the just so so tasting mac and cheese.
It is time to go big or go home folks. So today I have for you a GO BIG kinda mac and cheese recipe.
A two cheese, super smooth and so creamy mac and cheese.
You guys. I mean it when I say this the most comforting bowl of homemade macaroni and cheese I have ever eaten. Hands down, beats regular mac and cheese and no one, and I mean NO ONE will know this is gluten free.
This baked mac and cheese could quite literally heal a broken heart. It has epic powers of comforting the soul and bringing you back to simpler times.
I mean you will have to fight the urge not to curl up on the couch in your most favorite pair of sweats to eat the entire casserole dish of homemade gluten free mac and cheese alone.
NOT. EVEN. JOKING.
What makes this mac and cheese so easy
Well it's easy because you don't need a roux.
Here's the thing. Sometimes homemade macaroni and cheese recipes call for making a roux to make the cheese sauce thick. And if you don't think making a roux is a pain the butt you are wrong.
Roux's require a lot of work and attention.
So I made this recipe possible without a roux. And I pinky promise you will get a super smooth, thick, creamy cheese sauce that sticks to every square inch of your macaroni.
Ingredient notes and substitutions
- Cheese- First I want to make it clear you should use a block of cheese and shred yourself. Please don't waste your time making homemade macaroni and cheese using bagged preshredded cheese. It is tasteless and nothing compared to cheese you shred yourself, fresh.
Second, feel free to use any cheese you would like! I have made with two types of cheddar, I love it with cheddar and gouda. It will all work just be sure to use the same amount in any flavor you choose.
- Gluten free pasta- I strongly recommend a rotini or macaroni shape, and I also recommend using a brand that is made from corn/ and rice. These tend to be a firmer gluten free pasta that doesn't turn to mush when you cook them. I love (Barilla Gluten Free pasta and Ronzini Gluten Free Pasta
- Milk- I recommend a 2% milk. You can use a combo of heavy cream and milk if you prefer.
- Potato Starch- This is super important folks! Do not sub this with anything else. I will NOT turn out the same. It is not the same as potato flour and gluten free flour will not thicken up like this does.
How to store and make ahead of time
You know when you are making dinner for a crowd and you have to decide what dishes get to be cold and what gets to be warm because there is just too dang much food? Well guess what...
Once this comfort in a casserole dish is baked you can leave it out during a family get together and it will still taste might tasty at room temperature.
You will want to obviously store in the fridge in an air tight container after you are finished devouring it. It will be safe in the fridge up to 3-5 days.
You can also reheat this in the oven if you make it ahead of time at 350°F.
This can be made ahead of time. Just wait to bake the top and final layer of cheese until you are ready to eat it.
Step by step photos
To help make this super easy, follow along if you get stuck!