Creamiest Mac & Cheese

This gluten free Creamiest Mac & Cheese was inspired by my friends Pam and Tad.  They would often bring their homemade mac & cheese over to our house when we had “get-togethers.”  We enjoyed it so much that I had to start making it myself to fill the void between visits!  And although the boxed variety works in a pinch, homemade is always better in my opinion.  The combination of five cheeses in this recipe results in tons of complex cheesy flavor while also keeping it smooth and creamy.  

The Pasta

My all time favorite gluten free shaped pasta is made by Barilla.  As long as you cook it the way it suggests on the box, it turns out beautifully every time.  The elbows, penne and rotini all cook in about 7 minutes which is about as long as it takes to make the cheese sauce.  As a result, you will want to get the water boiling at the same time you begin making the sauce.  I always use a timer to make sure that I don’t overcook the pasta.  I have to, because it is just too easy to lose track of time!  

The Cheese Sauce

Begin by melting butter in a large saucepan over medium heat.  Add in the garlic and allow it to heat through. 

While the butter and garlic are heating up, combine the cornstarch with a few tablespoons of the milk to create a smooth slurry.  Make sure to add enough milk to work out any lumps and allow the cornstarch to dissolve. 

Pour the remaining milk and half & half into the saucepan.  Stir in the cornstarch slurry then turn the heat to high.  Continue stirring and scraping the bottom of the pan while it heats up.  Allow it to come to a boil and thicken enough to coat the back of the spoon.  Then turn off the heat on the stove and add in the cheeses and pepper.  Stir well to combine until it no longer has any lumps.  

The Cheeses

The combination of cheeses that I use for this recipe makes a creamy cheese sauce.  The slices of American cheese are added because they contain sodium citrate which is the key ingredient that makes a creamy sauce that will not separate when reheated.  You can make it ahead, pop it in the fridge and reheat it in the oven or microwave the next day without fear.  Give it a little stir and it will be as good as the first day. 

If you would like some stringy, ooey-gooey cheese to pull from your spoon when you dig in, omit the parmesan and add provolone or mozzarella instead.  Try different combinations of cheeses using the same total amount in the recipe until you get the right balance of creamy, stringy and flavor that you prefer.  This is a great recipe to play with.

So Happy Together

Drain the water from the cooked pasta and combine with the cheese sauce.  Stir to coat the pasta and you are ready to serve!  

Optional Topping for the Creamiest Mac & Cheese

If you just can’t resist a little toasty breadcrumb topping on your mac and cheese then it is clear that we should be friends:-)  All kidding aside, I see this going one of two ways.  First, toast up some store-bought or homemade bread crumbs and grated parmesan cheese in a frying pan with butter or olive oil. Then sprinkle the mixture onto the Creamiest Mac & Cheese when you serve it.  

Or- pour the Creamiest Mac & Cheese into a baking dish.  Then combine the aforementioned ingredients in a small bowl, sprinkle on top of the cheesy deliciousness and pop it under the broiler for about a minute.  

More Gluten Free Pasta Ideas

• Ridonculous Mac & Cheese
• Roasted Veggie Pasta Salad
• Priya’s Pasta Salad
• Pasta with Bacon & Peas
• Homemade Gluten Free Pasta
• Fastest, Easiest & Best Noodle Kugel

Creamiest Mac & Cheese

The gluten free Creamiest Mac & Cheese is silky and rich. A little trick keeps it perfectly creamy even when it is reheated.

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5 from 2 votes

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Servings 8 servings

Calories

Ingredients

  

1x2x3x

• 6 tbsp butter
• 2 cloves fresh garlic (finely choppes)
• 1 cup whole milk
• 4 cups half & half
• 2 tbsp cornstarch
• ¼ tsp ground white pepper (black pepper works, just leaves visible specks)
• 4 oz parmesan cheese (grated)
• 8 oz mild cheddar (grated)
• 8 oz fontina (grated)
• 8 oz gouda (grated)
• 2 slices American cheese
• 1 box shaped pasta (I use gluten free Barilla brand pastas)

Optional Topping

• 1-2 tbsp olive oil (or butter)
• ½ cup fresh gluten free bread crumbs
• salt & pepper (to taste)

Instructions

 

• Measure the 2 tablespoons of cornstarch into a small cup or bowl.  Pour in a little of the 1 cup of milk into the cornstarch until no lumps remain and a slurry develops.  Set this aside.
• Bring a large pot of water and a generous pinch of salt to a boil.  Stir in the pasta and allow it to cook until al dente as the package instructs.  Gluten free Barilla pasta takes 7 minutes.
• While the pasta is cooking, melt the butter in a large saucepan over medium heat.  Add the chopped garlic and stir until heated through. 
• Stir in the remainder of the milk, the half & half and slurry of cornstarch.  Turn the heat to high and allow it to come to a low boil and thicken.  Watch to be sure that it doesn’t boil over.
• Once slightly thickened, turn off the heat on the stovetop and add in the cheeses and pepper.  Stir well until the cheeses have melted and combined into a creamy sauce.  It may look a little loose at this point, but it will continue to thicken. 
• Drain the water from the cooked pasta and combine with the pasta.  Stir to coat the pasta well.
• Ladle into bowls or pour into a large serving bowl.  Top with freshly toasted breadcrumbs if you’d like.

Optional fresh bread crumb topping:

• Heat olive oil or butter in a frying pan over medium high heat.  Add in the gluten free fresh bread crumbs, salt & pepper.  Stir until evenly toasted. 

Keyword allergy friendly, Barilla pasta, cheese, easy, egg free, gluten free, pasta, quick, sesame free, soy free, Thanksgiving, weeknight meal

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