Over the past couple of gluten free years it has come to our attention that there just isn't a good gluten free Macaroni and Cheese option out there. By all means, let me know if you have found otherwise. We tried Sam Mills and that was pretty good, but really thick and rich. We've tried the quinoa variety and that was ok, but not great. We tried Annie's and the noodles were a mushy texture (not overcooked, mind you) and the cheese sauce was a little bland.
So once again I've resorted to making my own.
And I have a secret for you. A very good gluten free secret that I have discovered...
If you're out to make a white sauce, you need Jules flour mix. I bought some on special during the last holiday season, and have tried it in quite a few things. It makes an excellent Maddox Roll, but I find that it is too starchy for most other baked goods, we prefer our own flour mix. The main thing I use it in is sauces. I've made a mean green bean casserole this way, and it turns out a great cheese sauce for macaroni and cheese. It's the secret ingredient to a smooth and creamy sauce. If you don't have any, no worries. You can substitute an equal amount of corn starch. But you'll get the best results if you happen to have some Jules on hand. It has an 15 month shelf life, so I keep a bag on hand and use it all before it goes bad.
HOMESTYLE MACARONI AND CHEESE
*wheat free *soy free
Pantry to Table in: 15 minutes
- For best results, use Jules Gluten Free Flour Mix. If you don't have any, you can substitute corn starch.
- Barilla and Ronzoni are our favorite gluten free pasta brands for both flavor and texture.
- Freshly grated cheese melts better for sauces than the pre-packaged grated cheese.
2 cups cooked Barilla Gluten Free Elbow Macaroni (or your favorite brand)
1 T butter
1/2 T Jules Gluten Free Flour Mix, OR corn starch
2/3 cup milk (we used 2%)
salt and pepper to taste
1/2 cup grated cheddar cheese, plus additional for garnish
- Cook macaroni according to package directions.
- While macaroni is cooking, melt butter in small saucepan over medium-low heat.
- Add Jules or corn starch and whisk to combine, cooking until bubbly.
- Whisk in milk, salt and pepper.
- Continue to cook and stir until mixture is thickened, about 5 minutes. It should very lightly boil, or almost boil, but you don't want it to come to a full boil or the milk will curdle. It will still be fairly liquid but the cheese will thicken it.
- Add cheese a few tablespoons at a time, stirring thoroughly until melted after each addition, to prevent clumping.
- Drain pasta well. Be sure all the water has drained off before adding it to the cheese sauce. Serve the macaroni and cheese with a generous helping of extra cheese on top. ENJOY!