Macaroni and Cheese

After eating leftover meatloaf sandwiches today, my belly craved even more comfort food. I think the baby is trying to have a growth spurt! I decided to make homemade macaroni and cheese for dinner with a side salad. My toddler loves mac-n-cheese, so he went to bed happy as well.

maccheese Macaroni and Cheese
2 cups uncooked GF elbows

8 oz. block mild cheddar, cut into cubes

1/4 cup diced onion

1/4 cup butter

2 cups milk

1/4 cup rice flour

1/2 teaspoon dried mustard

salt and pepper

breadcrumbs and parmesan for topping


Preheat oven to 350 degrees. Grease your casserole dish. Cook the gf elbows- taking care not to overcook the pasta. To prepare the cheese sauce, heat the butter on the stove and cook the diced onion until translucent. Add the rice flour, the dried mustard, and the salt and pepper; stir until bubbly and smooth. Gradually stir in the milk and add the cheese cubes. Whisk until the cheese melts and the sauce thickens. Combine the cheese sauce and the cooked elbows in the casserole dish. Top with gf breadcrumbs and parmesan cheese. Cook for 25-30 minutes until bubbly.

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5 Responses to “Macaroni and Cheese”

  1. If you can have macaroni and cheese then you are never deprived!

  2. I make this recipe ALL the time. I actually use the tinkyada fusilli pasta… it cooks up better than the elbow macaroni to me.

    SO GOOD.

  3. Great recipe! Made if for my family last night, and it was great! I used extra sharp white cheddar and sauted some garlic with the onions. My full G family didn’t know difference!

  4. This recipe was so good!!
    I didn’t have cubed cheese so I used used shredded and it worked it fine. Also, I used corn flakes on top with parmesan instead of bread crumbs!


  5. Being vegan as well as gluten-free can be a challenge at times, but this made it easy! I simply swapped out the dairy products with substitutes and this was yummy. I used a mozzarella style ‘faux’ cheese (Daiya brand melts beautifully) and was really happy.

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