Ingredients
12 oz (340 g) gluten-free elbow macaroni
1/4 cup (56 g) butter
3 tablespoons gluten-free all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 cups (473 ml) milk (or dairy-free alternative)
1 2/3 cups (about 188 g) cheddar cheese, freshly grated
1/3 cup (33 g) Parmesan or Pecorino Romano, grated
Instructions
- Cook the gluten-free pasta according to package instructions, reducing cook time slightly to avoid overcooking. Rinse briefly (under 5 seconds) and set aside.
- In a medium saucepan over medium heat, melt the butter.
- Stir in the flour, salt, garlic powder, and black pepper until smooth.
- Gradually whisk in the milk, stirring constantly to prevent lumps.
- Bring to a gentle simmer and cook for about 1 minute, until slightly thickened.
- Slowly add the grated cheese, stirring until fully melted and smooth.
- Add the cooked pasta and mix until evenly coated.
- Serve immediately while hot and creamy.
Notes
- Do not overcook gluten-free pasta—it becomes mushy quickly
- Always use freshly grated cheese for the best texture
- Reserve some pasta water to adjust sauce consistency if needed
- For make-ahead, store pasta and sauce separately
- Prep Time: 15 min
- Cook Time: 15 min