Classic Mac and Cheese
This classic homemade Mac and Cheese is creamy, cheesy and the ultimate comfort food! Topped with lightly buttered breadcrumbs for just a little crunch, it's indulgent-tasting and so delicious! Bonus: super EASY recipe! Keeps well in the refrigerator and reheats well in the microwave. Recipe adapted from 365 Ways to Cook Pasta Cookbook
Servings: 4 -6 servings
Ingredients
- 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
- ½-¾ teaspoon salt depending on taste and how much you salt the water. If you heavily salt the water, use less salt in the sauce.
- 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
Instructions
Buttered Breadcrumbs
- 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.
- Salt boiling water 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.
Mix together
- 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.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
We love this recipe! I use it for both gluten free pasta and regular pasta. it has been successful in converting my kids to homemade rather than the box kind. Upside is now I will actually eat Mac and cheese with them.
Thank you! So happy to hear you’re all loving it!
Wow! This was so good!! I used a blend of cheeses-colby-jack, smoked cheddar, and mozzarella. And I used Dijon mustard, along with the buttered toasted gluten-free panko bread crumbs. This was seriously delicious. Will definitely be my go-to recipe. Thanks.
So happy you loved it! Love the mix of cheeses you used! Thanks for sharing!
Made tonight! I have had horrible luck with homemade Mac and Cheese recipes. This one was so easy and a hit with all!!!
So happy to hear you found the recipe easy and you loved it! Thank you!!
I made this recipe and decided to not cook it in the oven the rest of the way because it is so delicious! I even adding a little extra cheese and salt to add a more cheesy flavor! We are trying gluten-free cooking and I LOVE all of your recipes! Thank you!
Happy you loved it! Thank you!!