Gluten Free Mac and Cheese with Béchamel Sauce
This Gluten free Mac and Cheese is super cheesy, extra creamy and made with a thick béchamel sauce. This recipe is made in one-pan, in under 30-minutes, and is an easy gluten free dinner. Plus, my favorite part, it is made with minimal ingredients.This is the BEST gluten free mac and cheese recipe. I've tried a lot...basically every gluten free boxed mac and cheese but this one is the BEST one I've had. It has that classic taste, and the thick cheesy texture. You can honestly eat it straight out of the pot if you're like me, or bake it for crispier edges.
Ingredients
- 6 Tbsp. salted French Butter or dairy free butter
- 6 Tbsp. gluten free flour
- 4 cup oat milk or dairy free milk
- Salt, pepper, nutmeg to taste
- 2-3 cups shredded cheese 4 cheese blend or dairy free cheese
- 3-4 cups gluten free pasta
Instructions
- Preheat oven to 350.
- Cook the pasta according to box directions. Cook for 1 minute less if you have a pasta that tends to be mushy like cauliflower or chickpea pasta.
- In a small ovensafe skillet, melt the butter on the stovetop. Warm over medium heat. When the butter is fully melted, add in the flour.
- Stir the butter and flour mixture forms a golden paste.
- Add the milk 1/4 cup at a time while whisking. Do not let stand still.
- Reduce to medium-low heat. Simmer for 10 to 15 minutes, until sauce thickens.
- Add salt, pepper and pinch of nutmeg.
- Stir in the cheese.
- Add in the cooked pasta.
- Add extra cheese on top. Move from stovetop to oven and bake on 350 for 10 minutes until top is golden brown.
Notes
- Before you even start cooking the pasta, make sure to read the package for the cooking time... and then subtract 1 minutes! At this 1 minute left mark I check the pasta and often remove it before it will cook a little longer in the cheesy sauce.
- Don't overcook the pasta! I run this risk every single time if I don't pay close attention. So if you do it too, know its easy to make this mistake and its super common! To avoid this, make sure to set a timer and check the pasta when there is only 1 minute left to make sure you're good to go. Gluten-free pasta can get really soggy if it’s overcooked.
- Add salt to your pasta. Before I was a food blogger I would always skip this step. I thought it was unnecessary but guess what.. I learned really fast that it wasnt! Add that salt!!