The Ultimate Comfort Mac & Cheese

I’ll be honest—I was devastated when I had to give up regular mac and cheese. It was my ultimate comfort food, the thing I turned to after terrible days or when I just needed a hug in a bowl. After trying dozens of disappointing gluten-free versions, I finally created this masterpiece. The secret is using a mix of three cheeses and getting the roux just right with gluten-free flour. My brother, who’s definitely not gluten-free, now asks me to make this version instead of the regular stuff. That’s when I knew I’d nailed it.

Ingredients

• 1 lb gluten-free elbow pasta (we recommend Barilla or Jovial brand)
• 4 tablespoons butter
• 1/4 cup gluten-free all-purpose flour blend
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Pinch of nutmeg

For the Crispy Topping (optional):

• 1/2 cup Chickpea Crumbs from Just About Foods
• 2 tablespoons melted butter
• 1/4 cup extra cheddar cheese, shredded

Instructions

1. Cook the Pasta: Bring a large pot of salted water to boil. Cook gluten-free pasta according to package directions until al dente (usually 1-2 minutes less than package time). Drain and set aside. Tip: Rinse with cold water to prevent sticking.
2. Make the Roux: In a large saucepan, melt butter over medium heat. Whisk in gluten-free flour and cook for 2 minutes, stirring constantly. This removes the raw flour taste and creates a smooth base.
3. Create the Cheese Sauce: Gradually whisk in milk and cream, making sure no lumps form. Cook for 5-7 minutes, whisking frequently, until sauce thickens enough to coat the back of a spoon.
4. Add the Cheese: Remove from heat. Add cheddar, Gruyère, and Parmesan cheeses one handful at a time, whisking until melted and smooth. Season with salt, pepper, garlic powder, paprika, and nutmeg.
5. Combine: Add cooked pasta to the cheese sauce and stir gently until every piece is coated. Taste and adjust seasoning as needed.
6. Optional Baked Version: Preheat oven to 375°F. Transfer mac and cheese to a buttered 9×13 baking dish. Mix Chickpea Crumbs with melted butter and extra cheddar, sprinkle on top. Bake 20-25 minutes until golden and bubbly.
7. Serve: Let cool for 5 minutes before serving. Garnish with extra cheese or fresh chives if desired.

Tips

• Don’t overcook gluten-free pasta—it gets mushy fast and won’t hold up in the cheese sauce
• Shred your own cheese for the smoothest, creamiest sauce (pre-shredded has anti-caking agents)
• Remove the sauce from heat before adding cheese to prevent it from becoming grainy
• The combination of three cheeses creates incredible depth of flavor
• Leftovers reheat beautifully with a splash of milk to loosen the sauce
• Add cooked bacon, jalapeños, or lobster for gourmet variations

🍽️ Want more like this? Our Coconut Mushroom Risotto is great for another crowd-pleaser, and the The Everything Bowl with Creamy Cashew Drizzle is perfect to keep the good eats going.