Savour my creamy, cheesy, Gluten Free Mac and Cheese
I’ve always loved Mac and cheese and prided myself on making it so cheesy and creamy it was a little decadent. Last year, I was hosting a little party, and we wanted to provide some hot dishes for guests to serve themselves, you know the type of thing, the ever popular lasagne, a curry, maybe a pie, and of course Mac and cheese. It was going so well. Then I was informed that one of our guests was celiac, no problem, let me make a gluten-free mac and cheese, it turned out so well I have cooked it over and over much to the delight of my family.
So please give my Gluten-free Mac and cheese I think you will love it.
Mac and cheese is a timeless comfort food, loved for its creamy texture and cheesy flavour. But for those with celiac disease or gluten sensitivities, traditional recipes are off-limits. Enter this gluten-free mac and cheese recipe—a game-changer that delivers all the indulgence you crave without the gluten. Made with simple ingredients like gluten-free pasta and a velvety cheese sauce, it’s ready in just 30 minutes, perfect for busy weeknights or cosy gatherings. Whether you’re newly gluten-free or a seasoned pro, this foolproof recipe ensures no one misses the classic dish. Plus, it’s adaptable for dairy-free diets with easy swaps. Let’s dive into how to make this crowd-pleaser that’s as delicious as the original!
A Brief History of Mac and Cheese
Mac and cheese traces its roots to 13th-century Italy, where pasta and cheese were a simple delight. It gained fame in America when Thomas Jefferson served it at a state dinner in 1802. By the 20th century, it became a beloved comfort food, thanks to Kraft’s boxed version in 1937. Today, with growing awareness of celiac disease and gluten sensitivities, gluten-free mac and cheese has taken center stage. Using innovative pastas and flours, this modern twist ensures everyone can enjoy the creamy, cheesy classic. Our recipe captures that nostalgic flavor with a gluten-free spin!
A quick tip: if you are cooking for a party, you can prepare in advance and just bake in the oven when your guests arrive. I did it that way recently, and it was perfect and a doddle when entertaining.
Finally, to make as a non-gluten-free version just replace the pasta and flour, obviously, standard Macaroni will take longer to boil, so it is just al dente.
The history of Mac and Cheese
Macaroni cheese, lovingly called ‘mac and cheese’ in the United States, has a delightful history that stretches back centuries and crosses continents! It all started in Italy, where the tasty combo of pasta and cheese has been a beloved tradition for ages. The popular tube-shaped pasta known as macaroni made its way through Europe in the 18th century, and soon enough, recipes for macaroni with cheese started popping up in British cookbooks—one of the earliest being by Elizabeth Raffald in 1769.
When Thomas Jefferson tasted pasta dishes in France, he was so impressed that he brought a similar dish back to America, serving it at a special state dinner in 1802. Over the years, mac and cheese became a staple in American kitchens, especially during the Great Depression when it was seen as a comforting and budget-friendly meal. The game changer came in 1937 when boxed macaroni cheese, like Kraft’s version, hit the shelves and made this dish even more popular!
In the UK, macaroni cheese has been around since the 18th century too, but it really took off in the 20th century thanks to influences from American food culture. Today, people on both sides of the Atlantic enjoy mac and cheese, with so many delicious variations to suit every taste. It’s a timeless favorite that continues to bring joy to our tables!
For all our recipes, click here, another recipe currently trending at the moment is Marry Me Lentils by Gigi Grassia
Finally, for a special vegan dining experience, I can highly recommend Tendril in Mayfair, it’s exceptional, please read my review here.
To receive a notification of all my recipes, sign up for my newsletter here.
Gluten free Mac and cheese
Ingredients
- 250 g Glunten Free Macaroni
- 125g Grated Red Leicester cheese
- 200g Grated Cheddar Cheese
- 60g salted butter
- 60g Plain Gluton Free flour
- 500ml Semi -skimmed moilk
- 80ml double cream
- Grated Parmasan for the topping (optional)
Instructions
- Preheat the oven to 180°C (Gas Mark 4).
- In a pot, bring salted water to a boil. Once boiling, add the macaroni and cook for 2 minutes and 30 seconds. This precise timing is necessary for the macaroni to be partially cooked at this stage.
- In a separate pan, melt the butter. Once melted, add the flour and stir for 30 seconds to 1 minute. Then, add the milk and double cream, stirring until the mixture is smooth. Add the cheese to the sauce (remember to reserve a handful for sprinkling on top later), along with a pinch of salt and pepper.
- Next, add the cooked macaroni to the cheese sauce and stir until the macaroni is thoroughly coated. Pour the mixture into an ovenproof dish, sprinkle the reserved cheese on top, and for extra flavour, add a few tablespoons of parmesan cheese. Bake in the oven for about 10 to 15 minutes, or until the top is golden brown.
