Gluten Free Mac and Cheese
Ingredients
The pasta
-
8
ounces
gluten free pasta (elbow macaroni, penne, or other)
The sauce
-
3
Tablespoons
unsalted butter or neutral oil
-
1
Tablespoon
cornstarch or gluten-free all-purpose flour
-
1
teaspoon
garlic powder
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
1
cup
canned coconut milk
-
½
cup
non-dairy milk
-
1
teaspoon
gluten free bouillon (optional)
-
2
cups
shredded cheddar cheese or soy-free vegan cheese
-
¼ to ½
teaspoon
smoked paprika (optional)
Instructions
- Cook the gluten free pasta to al dente according to package instructions, then drain and set aside.
- Melt the butter or heat the oil in a medium saucepan over medium heat, then whisk in cornstarch or flour, garlic powder, salt, and pepper, cooking for 2 minutes.
- Gradually whisk in coconut milk, non-dairy milk, and optional bouillon, stirring constantly until the mixture thickens, about 3-5 minutes.
- Reduce heat to low and add the shredded cheese or nutritional yeast, mixing until melted and combined.
- Stir the cooked pasta into the cheese sauce until evenly coated and let sit for a few minutes to thicken before serving.
Nutrition Facts (estimated)
Servings
5
Calories
358
Total fat
11.4g
Total carbohydrates
20.1g
Total protein
13.5g
Sodium
458.4mg
Cholesterol
58.7mg
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