Gluten Free Stovetop Mac & Cheese

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Gluten-Free Mac & Cheese, that's not only delicious and creamy, but SO easy to make! This is one of those dishes that I was really missing when I found out that I could no longer eat anything containing Gluten...but, after a few adjustments and substitutions, I can once again enjoy one of my all-time favorite comfort foods 🙂 A HUGE "Thank You" to one of my favorite cooks, Ree Drummond (The Pioneer Woman) for sharing her Macaroni and Cheese recipe - I am slowly converting our favorite Pioneer Woman's recipes to Gluten Free versions 🙂
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Dish, Side Dish
Cuisine American
Servings 8 Servings

Ingredients
  

  • 12 Oz. Gluten Free Dried Pasta (4 Cups) Any small pasta will do (Elbow Macaroni, Fusilli, Penne, etc.)
  • 1 Large Egg whisked
  • 4 Tbsp Salted Butter (1/2 stick)
  • ¼ Cup All-Purpose Gluten Free Flour, Sifted (sifting the flour helps cut down on the grittiness)
  • 2 ½ Cups Whole Milk
  • 1 ½ - 2 tsp Dry Mustard You can substitute with Creamy Dijon (start with 1 Tbsp of the prepared mustard and increase if desired)
  • 1 lb Medium or Sharp Cheddar Cheese Freshly grated
  • ½ tsp Salt Increase or decrease pertaining to your diet
  • ¼ - ½ tsp Freshly Ground Pepper
  • Chopped Fresh Green Onions Topping; optional

Instructions
 

  • Gather the ingredients.
  • In a small bowl, whisk the egg and set aside.
  • Begin cooking pasta according to the instructions on the packaging.
  • While the pasta is cooking, melt the butter in a large pot over medium-low heat; whisk in the sifted GF Flour, whisking constantly for about 2 minutes.
  • Add the Milk and Mustard to the Butter-Flour combination. Whisk until completely blended and smooth. Continue heating and whisking over medium-low heat until sauce is thick. This will take about 5 minutes.
  • Reduce heat to low and take about 1/4 cup of the sauce and whisk it into the beaten egg, whisking constantly to prevent egg from scrambling 😉 Once thoroughly blended, add this to the rest of the sauce, again constantly whisking to prevent egg from cooking. Add the Shredded Cheese, Salt and Pepper, mixing until completely blended and smooth.
  • Add the cooked and drained Pasta to the sauce, stirring to evenly coat the Pasta.
  • Top with chopped green onions, chives, parsley, etc. Serve immediately 🙂