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
- 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
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.
- 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.
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.
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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!!
I made this recipe and it was delicious! Do you know if this freezes well?
Happy you loved it! I’ve have never frozen it but imagine it would freeze well. Let me know if you freezer it.
Odd question, but has anyone ever tried making this with non-dairy cheese? I LOVE, LOVE, LOVE mac and cheese, but recently went gluten and dairy free ☹️
This was excellent! I used Jovial penne and subbed 1/2 gruyere cheese and mustard powder. Will definitely be making again!
Love your subs! And jovial pasta is always a great choice! So happy you loved it – thanks!