Creamy Gluten-Free Macaroni and Cheese (Stovetop)
The creamiest gluten-free mac and cheese recipe! This easy GF macaroni and cheese is ten times better than boxed yet takes the same amount of time. It is ONE POT and made on the stovetop.
Servings: 6
Calories: 460kcal
Ingredients
- 2 cups water
- 1 ¾ cup milk
- ¾ teaspoon kosher salt
- ¾ teaspoon Dijon mustard
- ¼ teaspoon hot sauce
- 12 ounces gluten-free elbow macaroni Barilla brand recommended
- 6 ounces American cheese shredded (1.5 cups)
- 6 ounces extra-sharp cheddar cheese shredded (about 1.5 cups)
Instructions
- In a saucepan over high heat, combine water, milk, a pinch of salt, Dijon mustard, and a dash of hot sauce. Bring the mixture to a boil. Stir in the gluten-free macaroni, then reduce the heat to medium-low.
- Allow the macaroni to cook for 4 to 6 minutes, making sure to stir frequently. This will help the macaroni reach an "al dente" texture, where it is cooked but still slightly firm to the bite.
- Stir in the American cheese. Gently stir the mixture until the cheese has melted. Add the cheddar cheese and stir to incorporate, note that it will not fully melt. Cover and turn off the heat. Let rest for 5 minutes. Give a final stir and serve.
Notes
Use block American cheese from the deli counter, not the pre-sliced cheese.
Adapted from American's Test Kitchen January 1997.
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