This recipe for gluten-free Macaroni and Cheese is a staple at my house. It only takes about 15 minutes to make and it is a great way to get more protein into your family’s diet. Everyone LOVES this recipe ( it could be all the butter)!
I make this recipe grain-free by using red lentil pasta or edamame spaghetti. I also substitute the gluten-free flour with bean flour. Don’t substitute tapioca, arrowroot or cassava flour! If you do, you will have a giant ball of slime!
When making this versatile dish, I sometimes add broccoli to make a complete meal.
4 cups milk
8 TBS (1 stick) butter tablespoons
1/4 cup gluten-free flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (12-oz.) block grated extra sharp Vermont cheddar cheese
1/4 cup grated Parmesan cheese
1 (16-oz.) package gluten-free pasta (Spaghetti, Penne, Macaroni)
optional 1 cup crushed potato chips
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Janelle Esker is the grateful wife of Michael and homeschooling mother of six amazing children. She lives with her family, 4 cats, 1 dog, 3 ducks and 12 chickens in scenic Ohio. Janelle received her B.A. in Education from Ohio Northern University. She is the author of CHOSEN: One Family’s Journey with Autism.