Can I make gluten-free mac and cheese ahead of time?

I wouldn't recommend it. Mac and cheese is really best eaten right away. The longer the pasta sits the more it will soak up the cheesy sauce and you'll end up with oversaturated pasta and very little creamy sauce.

Does gluten-free mac and cheese freeze well?

In my opinion...no. Pasta doesn't freeze well and neither does dairy. Since this recipe is so quick to make I would say just make a quick batch of mac and cheese right when you get the hankering for it. You'll enjoy it a lot more than a frozen and reheated bowl of mac.

Can I bake this gluten-free mac and cheese?

Are you one of those people who love that extra layer of melted cheese and toasted bread crumbs on top of their mac and cheese? I see you. 🙌 Turn on the oven broiler and position the top rack about 3 to 4 inches away from the heat source. Spread the mac and cheese in a baking dish and top with a layer of shredded cheese and gluten-free bread crumbs or gluten-free panko that have been tossed with 1 tablespoon of melted butter. Place the dish under the broiler for about 2 minutes until the crumbs are golden brown and the cheese is melted.

One Pot Gluten-Free Mac and Cheese

Name: One Pot Gluten-Free Mac and Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups whole milk; 2 cups water; 2 tablespoons unsalted butter; 1/2 teaspoon Kosher salt; 12 ounces gluten-free brown rice elbow pasta; 2 ounces cream cheese, diced into small cubes; 2 cups sharp cheddar cheese, shredded; paprika (optional)

Description

This creamy, cheesy homemade stovetop gluten-free mac and cheese is almost as quick and just as easy as the boxed stuff, but oh, SO much better. Made in one pot and takes just 20 minutes from start to finish!

Ingredients

Units Scale

2 cups whole milk
2 cups water
2 tablespoons unsalted butter
1/2 teaspoon Kosher salt
12 ounces gluten-free brown rice elbow pasta
2 ounces cream cheese, diced into small cubes
2 cups sharp cheddar cheese, shredded
paprika (optional)

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Instructions

Simmer: In a large pot, gently bring milk, water, and butter to a simmer over medium heat. Do NOT boil the milk. High heat can cause the milk to scorch so it’s best to keep an eye on it and slowly stir until it comes to simmer.
Cook pasta: Add salt and pasta to the pot. Gluten-free pasta tends to stick and clump together as soon as it’s placed in a pot of hot liquid so give it a constant, slow stir and cook pasta according to the duration on the package directions. Remove the pot from the heat.
Add cheese: Add the cream cheese to the noodles and stir until the cheese has melted. And the cheddar cheese and continue stirring until all of the cheese has fully melted creating a thick sauce that coats the noodles.
Serve: Top with a sprinkle of paprika (optional) and serve!

Equipment

Large Pot

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Notes

To thin the sauce: If the sauce begins to thicken or is thicker than you would like, add 1-2 tablespoons of milk at a time to the mac and cheese, stirring to incorporate, until the desired consistency is reached.

Recipe variations: Swap the orange cheddar for white cheddar. Add some protein like ground beef, sausage, diced ham, crispy bits of pancetta or bacon, crab meat, or even lobster! Stir in some veggies like roasted broccoli or cauliflower, chopped greens, caramelized onions, or some diced tomatoes. Give it a spicy kick by adding a 4oz. can of diced green chiles, give it a generous drizzle of your favorite hot sauce, or add a teaspoon or two of my homemade Cajun seasoning mix!

Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Gluten Free