Gluten Free Mac and Cheese is creamy and cheesy, made with gluten free pasta in a homemade cheese sauce and topped with a crispy breadcrumb topping, ready in under 45 minutes!
Preheat the oven to 350°F. Cook your pasta according to package directions to al dente. Drizzle with the olive oil and stir it together to prevent the pasta from sticking.
In a dutch oven, melt 4 tablespoons of butter over medium heat and whisk in the flour. When it begins to brown, slowly add the milk and spices while whisking. Keep stirring until the mixture begins to thicken, about 3-5 minutes.
When it starts to thicken, add all of the shredded cheese and stir everything together. When the cheese is melted and creamy, remove from the heat and stir in the pasta.
In a separate bowl, combine the breadcrumbs and parmesan cheese. Add remaining melted butter and stir everything together. Add evenly to the top of the mac and cheese, then bake uncovered for 20-25 minutes, or until topping is golden brown.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate leftovers for 3-4 days in an air-tight container. When reheating, add a splash of milk and stir everything together to help with the texture. Freeze mac & cheese for 2-3 months, wrapped tightly in an airtight container. But this dish is best when it's just made. Cooking Tips
If you want a crispier topping, turn the broiler on for 1-2 minutes, watching closely so it doesn't burn.
Shred the cheese yourself from a block! Store-bought shredded cheese has anti-caking ingredients that don't melt well in a cheesy sauce.
I make this in a dutch oven, so I can go from stovetop straight into the oven in the same pan. You can also transfer the mac and cheese to a baking dish instead.
Gluten free pasta does best when rinsed with cold water to stop the cooking process while you prep the next step.