Creamy Baked Mac 'n Cheese
A from-scratch, gluten-free mac 'n cheese with a sharp cheddar bechamel — nicknamed "mac 'n crack" by more than one customer.
- Prep Time
- 15 min
- Cook Time
- 50 min
- Total Time
- 1 hr 5 min
- Servings
- 6 servings
Mac 'n cheese is the "it" dish for kids everywhere, and mine are no exception. Before I learned to make it from scratch, the boxed stuff lived in our pantry — I'm talking full-box, no-leftovers, all-1,100-calories kind of devotion, especially during both my pregnancies.
After culinary school, I finally grew the confidence to make it properly: fresh sharp cheddar and Parmesan melted into a real bechamel, tossed with noodles and baked until golden. Kraft never stood a chance again. My daughter still asks for it by name, and one of my customers nicknamed it "mac 'n crack" — which tells you everything you need to know.
Ingredients
- 8 oz. uncooked gluten-free elbow pasta (my favorite brand is Ronzoni)
- 1/4 cup unsalted butter
- 1/4 cup gluten-free all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb. sharp cheddar cheese, grated (plus extra for topping)
- 1/4 cup freshly grated Parmesan cheese
Instructions
- 1Preheat oven to 350 degrees. Cook the pasta according to package directions, drain, and set aside.
- 2Melt the butter in a pot over medium heat. Add the flour and whisk until smooth, cooking for about 1 minute.
- 3Slowly whisk in the milk until smooth, then add the salt and pepper. Continue cooking over medium heat for 14-15 minutes, stirring occasionally, until the sauce thickens.
- 4Stir in all but 1 cup of the cheddar, then add the Parmesan and stir again until the cheeses are melted and the sauce is smooth.
- 5Remove from heat and stir in the drained pasta. Pour into an 8x8 inch baking dish and sprinkle with the remaining cheddar.
- 6Bake uncovered for 30-35 minutes. Let stand for 5 minutes before serving.
Tips
- Double the recipe for a 9x13 inch dish if you're taking this to a potluck.
Storage & Reheating
This reheats and freezes beautifully, so it's a great one to double. Freezer instructions: distribute into foil containers or baking dishes, cover, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before baking, or bake directly from frozen and add an extra 30 minutes to the baking time.
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