Creamiest Gluten-Free Mac and Cheese (Not Mushy!)

What's the secret to making the creamiest gluten-free mac and cheese with perfectly tender pasta in a smooth, velvety sauce that isn't clumpy or grainy? Oh gosh, do I have the magic recipe for you! This homemade baked macaroni and cheese recipe uses cream cheese and evaporated milk for a next-level smooth sauce, a combo of cheese for a rich cheddar taste, and simple tips so the gluten-free pasta doesn't break down or become mushy. Let's make the most epic comfort food even better.

Prep Time 20

Cook Time 30

Total Time 50

Servings

Author Melissa Erdelac

Ingredients

12 ounce gluten-free elbow pasta
3 tablespoons gluten-free all purpose flour
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon dry mustard or 1 tablespoon of dijon mustard
2 tablespoons butter
12 ounces canned evaporated milk
¾ cup milk whole or 2%
2 ounces cream cheese softened and cubed
6 ounces American cheese 8 slices, ripped into pieces
2 cups freshly grated extra sharp cheddar cheese divided

Instructions

Preheat the oven to 350ºF. Grease a 2 quart baking dish and set aside.
Bring a large pot of unsalted water to a boil. Boil the pasta for 1-2 minutes less than al dente. Drain and rinse with cold water.
12 ounce gluten-free elbow pasta
While the pasta is boiling, prep the other ingredients because the recipe comes together fast. In a small bowl combine flour, salt, dry mustard, onion powder, and garlic powder. (If using dijon mustard, add this with the cheeses.) Grate the cheese, cube the cream cheese, measure milk, and prep American cheese.
3 tablespoons gluten-free all purpose flour , 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon dry mustard
In a larger sauce pan, so you can stir cooked pasta in, melt the butter over medium heat. Add the flour / seasoning mixture, whisking to combine. Whisk constantly for about 30 seconds. Slowly pour in the evaporated milk and milk, whisking constantly. Continue to whisk until it comes to a simmer and thickens slightly.
2 tablespoons butter, 12 ounces canned evaporated milk, ¾ cup milk
Lower the heat and whisk in the cream cheese. Once that is combined, add handfuls of cheese at a time, reserving 1/2 cup grated cheese for the topping. Once the cheese is fully melted, remove from the heat.
2 ounces cream cheese, 6 ounces American cheese, 2 cups freshly grated extra sharp cheddar cheese
Stir the cooked pasta into cheese sauce. Pour into the prepped baking dish and top with remaining cheese. Bake for 25-30 minutes, uncovered, or until bubbly.

Notes

Reheating Leftovers

Scoop out serving-size portions and microwave at 50% power until almost heated through, stirring occasionally. Finish at full power.

Since the sauce is stabilized with the cream cheese and evaporated milk, I don't find it needs milk added when reheating. However, if you'd like to thin or smooth out the sauce, add a splash of milk as you reheat.

Nutrition