Mozzarella Mac and Cheese

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This gluten free mozzarella mac and cheese is a great easy weeknight meal or lunch on the weekend for the kids. Mozzarella really shines in this recipe for a twist on a classic!
A bowl of mozzarella mac and cheese topped with basil.

Believe it or not, I used to hate macaroni and cheese. It wasn’t until my freshman year of college when my friend Nathan introduced me to Easy Mac that I started liking it then.

Since then, I’ve had many different kinds, 99% of them better than Easy Mac (although I do love a good Easy Mac once in awhile, who can resist a meal thats ready in less than 3 minutes? I can’t). I’m not a huge fan of yellow cheeses- don’t ask me why, I just love white cheeses more- so when I saw this recipe for mozzarella mac and cheese I ran out to the store to get some fresh mozzarella.

I had some processed shredded cheese in my refrigerator which I’m sure would have worked fine but I wanted the good stuff. And boy am I glad I got it. This mac and cheese is so good I’ve made it 3 times in the past few weeks.

The first few times I added some fresh basil from my basil plant in my “garden” (aka 2 plants on my balcony). I also made it a different time with some steamed broccoli and added some cayenne pepper and that was really good as well. It’s fun to play with vegetables and spices with this recipe so I hope you all give it a try!

A bowl of mozzarella mac and cheese topped with basil and a spoon.

Gluten Free Mozzarella Mac and Cheese

This gluten free mozzarella mac and cheese is a great easy weeknight meal or lunch on the weekend for the kids. Mozzarella really shines in this recipe for a twist on a classic!
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Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 350kcal
Author: Megan

Ingredients

  • 2 tbsp butter
  • 1/2 cup heavy cream
  • 1 cup milk
  • 2 tbsp gluten free flour
  • 2 tsp sea salt
  • 1/4 tsp ground mustard
  • 1/4 tsp ground black pepper
  • 1/2 tsp onion powder
  • 1 1/2 cups mozzarella cheese (grated or cut into small cubes)
  • 1/2 lb gluten free macaroni pasta (or pasta of choice)

Instructions

  • Cook the pasta according to the directions on the box. 
  • In the meantime, melt butter in a large skillet.
  • Then add heavy cream, milk, flour, salt, ground mustard, cracked pepper and onion powder, whisking constantly.
  • After those ingredients have combined, whisk in the mozzarella cheese. The sauce will get thicker and will coat the back of a spoon when it is the right consistency.
  • When the pasta has finished cooking, drain it.
  • Then, stir in the pasta until the cheese sauce coats the noodles.

Nutrition

Calories: 350kcal | Carbohydrates: 32g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 63mg | Sodium: 1030mg | Potassium: 89mg | Sugar: 2g | Vitamin A: 665IU | Calcium: 200mg | Iron: 0.7mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!
Source: Recipe from Meatless Meals for Meat Eaters

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10 Comments

  1. First of all, I can’t believe you had never liked mac and cheese before college! It was definitely a favorite of mine as a kid. I never have mac and cheese anymore, though! Don’t know why. Now I have a huge craving… Panera has the best white cheese mac n’ cheese, btw!

  2. I made this last night, I did end up throwing it in the oven for about 30 minutes, and I didn’t follow it exactly (I like to mix things up) but it turned out amazing! Thank you for such a great recipe.

  3. I made this tonite – (Oct 2, ’12) — and it PASSED THE HUBBY TEST!!! Now that’s is a winner!!! I did have to do some modifications — just milk, no heavy cream… omitted the onion and pepper, used less salt and used a GF flour… and poured the sauce over GF brown rice elbow mac….

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