Gluten-Free Mozzarella Mac and Cheese
This homemade mozzarella mac and cheese is a creamy, cheesy delight! The dish is made with gluten-free macaroni noodles combined with a cheese sauce made with mozzarella cheese, butter, and milk. A little parmesan cheese finishes it off for a salty, savory flavor. A chiffonade of basil amps up the flavor making this a dinner recipe the whole family will love.
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Ingredients
- 12 oz gluten-free macaroni noodles - 340g
- 3 tablespoons unsalted butter - 43g
- 3 tablespoons gluten-free all-purpose flour - 27g
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 2 cups whole milk - 16 fl oz, 480g
- 2 cups mozzarella cheese - shredded (230g)
- 1/2 cup parmesan cheese - shredded (48g)
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Instructions
- Cook the gluten-free elbow macaroni noodles according to the package directions. I personally like to take 2 minutes off of the cooking time so that my pasta is al dente. Drain the pasta and set aside.
- Place a large skillet or saucepan on the stove top over medium heat. Add the unsalted butter and melt.
- Once the butter is melted, add the gluten-free all-purpose flour, salt, ground mustard, onion powder, and black pepper. Whisk until a paste forms, about 1-2 minutes.
- Pour in the whole milk. Whisk until the mixture has thickened, about 3-5 minutes.
- Sprinkle in the shredded mozzarella cheese and parmesan cheese.
- Mix until the cheese is completely melted.
- Add the cooked pasta back into the pan.
- Fold the pasta into the cheese sauce. Top with fresh basil if desired. Serve immediately.
Notes
- I do not like to use pre-shredded cheese because it typically has an anti-caking coating on the cheese which doesn’t allow it to melt as smoothly. Instead, shred a block of cheese yourself for best results.
- I used Jovial gluten-free elbow macaroni in this recipe and cooked the pasta until al dente, about 9-10 minutes total.
- I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) in this recipe. You can use any gluten-free flour blend that is meant to be a 1-to-1 swap with all-purpose flour.
- If you are not gluten-free, feel free to use regular macaroni noodles and all-purpose flour in this recipe. It’s delicious!
- You can use other cheeses besides parmesan and mozzarella. Some other options to try are cheddar, gouda, white cheddar, gruyere, fontina, and monterey jack. I personally like to use a mix of cheeses to give the mac and cheese some interest.
- To reheat, you can either use the microwave or the stovetop. I recommend adding a tablespoon or two of milk to thin out the sauce when reheating for the best consistency. If you cooked your gluten-free noodles just until al dente, you should not have any problems with them becoming mushy when reheating.
- Remember to cook the noodles until al dente. A good starting point is to knock 2-3 minutes off the cooking time on the box of pasta and check for doneness.
Nutrition
Calories: 454kcal | Carbohydrates: 49g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 818mg | Potassium: 166mg | Fiber: 1g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 0.1mg | Calcium: 394mg | Iron: 1mg
