Homemade Gluten Free Mac and Cheese

Sometimes, you just want to give your kid a bowl of warm macaroni and cheese, and if that kid is gluten-free, you know that’s not so easy.

The packaged gluten-free mac and cheese mixes leave something to be desired, in my opinion. They’re not nearly as tasty as homemade. And seriously, it only takes a minute or two longer to make homemade (especially if you recruit a kid to do the shredding!). I can get homemade mac and cheese on the table in less than 15 minutes – most of the time is in the cooking of the noodles and you have to do that even with the boxed stuff. Homemade is more frugal as well. (Plus for our family, the packaged mac and cheese makes a pitiful amount but cooking up a pound of noodles feeds several people.)

Besides, with homemade you can customize more. We like our mac and cheese really buttery and really cheesy around here. And we use raw cheese from grass fed cows, hardly comparable to the powdered stuff. Here’s our recipe.

Please sir, may I have some more?

Homemade Gluten Free Mac and Cheese

  • 1/4 -1/3 cup butter (we like KerryGold grass fed butter but any kind will do)
  • 1 T coconut flour
  • 1 cup raw milk (any milk is fine if you don’t do raw)
  • 2 -3 cups shredded cheese, any kind but sharp gives the best flavor.
  • 16 oz package gluten free noodles, cooked according to package directions and drained
  • Salt and pepper to taste

Directions:

  1. The first step to homemade mac and cheese is making a white sauce. In a medium to large saucepan, melt the butter. Add coconut flour and stir with a wire whisk for a minute. Add milk and whisk for a minute or two until thickened and slightly darkened. Add the salt and pepper at this point so it’s evenly distributed throughout the recipe.
  2. Now grab a spoon. Add the shredded cheese and stir until melted. As a general rule, you want to avoid pre-shredded cheese because it contains flour and other mystery ingredients as a drying agent. You know how the strands of pre-shredded cheese look unnaturally separate? Yeah, that.
  3. You now have a super creamy, cheesy sauce. Dump in your cooked, drained noodles. We prefer corn but brown rice noodles are fine too.
  4. Enjoy!

P.S. I keep this simple to serve for lunch, but if you want to serve it with dinner, you can place it in a buttered pan, top with more cheese (something fancy like a mix of Parmesan, Asiago, etc), maybe even some gluten-free bread crumbs cooked in a little butter… and bake at 350 F until the cheese melts.

 

About Carrie

Happy wife, homeschooling mom of many, autodidact, best-selling Amazon author, blogger, head chef and barefoot walker. Residing just outside Atlanta, usually found reading a book while sipping a hot beverage.