Creamy Gluten Free Macaroni and Cheese

This recipe for creamy 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 mung bean pasta. I also substitute the gluten-free flour with arrowroot 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.

MONEY SAVING TIP:

I get my red lentil pasta at Costco which is half the price of Amazon Prime but get my mung bean pasta on Amazon for half the price of anywhere else!

DIRECTIONS

In a large soup pot fill halfway with water and bring to a boil. Once boiling, follow the package directions for cooking your gluten-free pasta. Drain and set aside.
In a large pot on low heat, melt the butter. Whisk in the gluten-free flour until the butter and flour make a paste.
Add the milk and increase to medium heat. Slowly stir.
After the milk is warm add the cheese and salt and pepper, stir until melted, and let bubble for one minute. Make sure to stir this mixture, you don’t want it to stick or burn.
Combine the pasta and cheese sauce. Eat!
If you like your macaroni and cheese baked. Pour the mixture into a large 11×13 casserole dish, top with crushed potato chips, and bake at 400 for 15 minutes.

ENJOY!

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Creamy Gluten Free Macaroni and Cheese

MONEY SAVING TIP: