Classic Mac and Cheese
- 3 tablespoons butter or dairy-free butter
- 3 tablespoons gluten-free all purpose flour we used GF Jules (affiliate link]
- 3 cups milk preheated (we've used both 1%, 2% and whole milk and all have worked well)
- ½ teaspoon yellow mustard sometimes we use only 1/4 teaspoon so start with 1/4 and taste
- ¼ teaspoon salt
- large pinch of black pepper
- 12 oz gluten-free elbow macaroni we used BioNaturae- affiliate link
- 3 cups sharp Cheddar cheese, shredded divided
Buttered Bread Crumbs Topping (Optional)
- ½ cup Panko or Plain Bread Crumbs we used Aleia's - afiliate link
- 1-2 tablespoons butter or dairy-free butter, melted
- If using buttered breadcrumbs, combine bread crumbs with melted butter and mix together with a fork or spoon. Set aside.
Make the Pasta
- Preheat oven to 350F degrees and lightly butter a 9x9 or 9x7 baking pan. Set aside.
- Bring a large pot of water to a boil.
- Heavily salt boiling water (this will flavor the pasta better than just salting the sauce) and cook elbow macaroni according to package until al dente while you make the sauce. Drain. (I tend to put the pasta in the water when I add the milk to the roux or flour/ butter mix)
Make cream sauce
- While the pasta water boils, melt butter in a large saucepan. Stir in flour until smooth. Cook, stirring over low heat, about 2 minutes. This will be the roux or thickening agent for the sauce.
- Gradually whisk in hot milk until smooth. Cook, stirring constantly until mixture boils. Lower to low heat and continue cooking until thick and smooth, about 10 minutes.
- Season with mustard, salt and pepper.
- Add 2 cups of cheese and the cooked pasta to the sauce. Mix to combine well.
- Transfer to the prepared baking dish. Sprinkle with the remaining 1 cup of cheese.
- Top with Buttered Breadcrumbs if using.
- Bake for approximately 15-20 minutes or until browned on top and bubbly. If you assemble and bake later, it will take closer to 30-40 minutes to get warm and bubbly.