Also, this is an economical meal, as I made this large pan plus steamed broccoli for under $20 CDN. This gluten-free macaroni and cheese recipe will feed four-to-six, if served with a vegetable side, and/ or a salad.

You can mix old and mild cheddar, use a Pepper Jack, Havarti, etc… mix your favourite melting cheeses. You can even change up the topping to use gluten-free panko, gluten-free unseasoned breadcrumbs, or even crushed gluten-free potato chips.Īnother way to change up this recipe is by mixing cheeses. Ground Beef/Turkey/Chicken either loose or mini gluten-free meatballs.There are also a lot of variations/additions you can put in this gluten-free macaroni and cheese recipe. Plus, this recipe is able to be made ahead. This delicious dish would be great to bring to a potluck or to make for a crowd-pleasing gluten-free Thanksgiving side dish- click here for other thanksgiving options. That is why today’s recipe doesn’t use one. Some people don’t keep gluten-free flour in the house or may find it intimidating to make a roux (cooked butter/oil and flour) to thicken a sauce. So today we are sharing the best gluten-free macaroni and cheese recipe that doesn’t use a roux. Remove from oven and allow to cool slightly before serving.Macaroni and cheese is a classic comfort food the entire family loves.Sprinkle the remaining cheese across the top and bake for 25-30 minutes, until the sides begin to bubble and the cheese on top has melted and browned slightly. Pour the mac and cheese into an oven safe baking dish.Feel free to adjust the amount of buffalo wing sauce to taste (more for a spicier version, a little less for a milder version).

Remove the pot from the heat and add in the cooked pasta, chicken, buffalo wing sauce and salt and toss to coat. Combine the remaining cheeses in a bowl and add about ¾ of the cheese into the pot.Add in the cream cheese and continue to whisk until fully melted and incorporated. Once it comes to a simmer, the mixture should begin to thicken.

Bring the mixture to a slow simmer while continuously whisking to prevent lumps.

Reduce heat to medium-low and add the milk into the butter mixture, whisking immediately.

Cook for approximately 1 minute, until a film begins to form on the bottom of the pot. Continue to mix to prevent it from burning to the bottom. Once fully melted, sprinkle the tapioca starch or flour over the melted butter and, with a rubber spatula, mix until fully combined.

In a large sauce pan, add the butter and melt over medium heat.

Rinse with cold water and set aside until ready to use.

Prepare the pasta according to packaging instructions.

Best gluten free mac and cheese