Last year, when our family went gluten-free due to Celiac disease, the very first recipe Kensington wanted me to remake was lasagna…but Smith wanted me to remake Mac & Cheese. I am pretty sure that within the first week of our new g-free life, he requested it a hundred times.
This here is our official updated version of the classic.
It’s creamy, it’s cheesy, it works all by itself or as a side. It’s a family favorite! During the school year, I tried to make it on special days to stick in their lunchboxes…it’s always a hit.
This one’s for you, Smith! xoPrint
Whether you make this as a main or a side, it’s easy, delicious and gluten-free! This recipe comes together in no time at all, so make sure your ingredients are prepped, ready to go and by your side before you get started (including your cooked pasta!). That will make this one a breeze!
- 3 tablespoons butter
- 2 garlic cloves, chopped
- 1 tablespoon all purpose flour (we use Cup4Cup g-free flour)
- 1 1/2 cups milk (we use 2%)
- salt and pepper to taste
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1/2 cup grated Parmesan cheese (plus a bit more for garnish)
- 1 tablespoon Dijon mustard
- 1 pound of cooked and ready to eat elbow pasta (g-free!)
- In a large pot over medium-high heat, melt your butter. Stir in your chopped garlic and sauté just a minute.
- Next, whisk in your flour for one minute and then after that, quickly whisk in your milk to make a roux (sauce). Bring up to a bubble and then immediately lower the heat to a low simmer. Keep whisking and add in your pinch of salt and pepper and shredded cheeses (all three). Whisk in your Dijon mustard. Finally, stir in your cooked pasta and toss everything together.
- Once the pasta is cheesy it’s time to serve with a garnish of Parm on top.
Of course, you can make this with gluten too! Simply swap out the flours and pasta for your family.