Gluten Free Baked Mac ‘n Cheese

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This recipe is based on my grandfather’s Mac ‘n Cheese recipe — passed down to my mom — passed down to me — and someday to be passed down to Munchkin. When we went gluten free, I knew that I needed to find a way to recreate this dish as it’s been a family favorite for many generations.

Gluten Free Creamy Baked Mac ‘n Cheese

Ingredients:

• 2 C gluten free macaroni (I use Tinkyada or Jovial)
• 1 tsp salt
• 1 1/2 C grated cheddar cheese (I use raw cheddar cheese and up this amount when I want a creamier, richer version)
• 2 T potato flour (or tapioca starch)
• 2 C cream (or milk)
• 2 T butter
• Grated Parmesan cheese (optional)

Directions:

1. Melt butter; blend in flour & salt
2. Add cream and cook. Stir constantly until thick.
3. Add cheese and stir until thick and melted.
4. Cook gf macaroni as directed on pkg
5. Combine cooked macaroni and cheese sauce in buttered casserole dish.
6. Sprinkle top with Parmesan cheese.
7. Bake for 25 minutes at 375 degrees F.

Notes:

If planning on freezing, slightly under cook the pasta

If freezing for later, do not bake until you are ready to serve.

I usually make a triple or quadruple batch, so I can freeze a couple for later.

Sometimes I will add 1/2 Cup of shredded Parmesan in the cheese mixture. It adds an extra layer of flavor.

For the pictured mac ‘n cheese, I added my Italian seasoning blend into the Parmesan cheese and sprinkled it on top of the mac ‘n cheese before baking.