Mozzarella Mac and Cheese
This homemade mozzarella mac and cheese is a creamy, cheesy favorite made from scratch. A quick stovetop cheese sauce combines mozzarella and parmesan for a perfect balance of mild and salty, finished with a little fresh basil for brightness. Ready in 30 minutes, it's a dinner the whole family will love.
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Ingredients
- 12 oz (340 g) gluten-free macaroni noodles - I like Jovial
- 3 tablespoons (42 g) unsalted butter
- 3 tablespoons (26 g) gluten-free all-purpose flour - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 teaspoon salt
- 1 teaspoon ground mustard
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 2 cups (480 g) whole milk - or 2% if that's what you have, though the sauce will be a little less rich
- 2 cups (224 g) mozzarella cheese - shredded from a block
- ½ cup (50 g) parmesan cheese - shredded from a block
- ¼ cup fresh basil - chiffonaded (optional)
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Instructions
- Cook 12 oz (340 g) gluten-free 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 but don't rinse, since the starch left on the noodles helps the sauce stick later.
- Place a large skillet or saucepan on the stove top over medium heat. Add 3 tablespoons (42 g) unsalted butter and melt.
- Once the butter is melted, add 3 tablespoons (26 g) gluten-free all-purpose flour, 1 teaspoon salt, 1 teaspoon ground mustard, ½ teaspoon onion powder, and ½ teaspoon ground black pepper. Whisk until it forms a smooth, light golden paste, about 1-2 minutes.
- Pour in 2 cups (480 g) whole milk and whisk constantly until the mixture thickens, about 3-5 minutes.
- Reduce the heat to low, then sprinkle in 2 cups (224 g) mozzarella cheese and ½ cup (50 g) parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Add the cooked pasta to the sauce and fold until well coated.
- Top with ¼ cup fresh basil if using, and serve right away.
Notes
- Macaroni Noodles: I use Jovial gluten-free elbow macaroni and cook it until al dente, about 9-10 minutes, knocking 2-3 minutes off the package time. This keeps the noodles from turning mushy once they're mixed into the hot sauce or reheated later.
- Gluten-Free Flour: I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag for this recipe. Any gluten-free flour blend made as a 1:1 swap for all-purpose flour should work the same way.
- Cheese: Shred your own mozzarella and parmesan from a block instead of using pre-shredded bags. The anti-caking coating on pre-shredded cheese keeps it from melting into a smooth sauce.
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
