Easy Creamy Macaroni and Cheese
A classic comfort food made simple, creamy, and can be made gluten free. This dish is warm, budget-friendly, and guaranteed to bring smiles to the table.
Equipment
- Large pot
- Large skillet or saucepan
- Whisk
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 12 ounces Elbow pasta or shells We use Barilla Gluten Free Elbow Noodles
- 2 tsp Olive oil
- 3 tbsp Unsalted butter
- 3 tbsp Flour We use King Arthur Measure for Measure Gluten-Free Flour
- 2 1/2 cups Low-fat milk, divided
- 1/2 tsp Garlic powder
- 2 cups Freshly grated sharp cheddar cheese
- Salt, to taste
- Pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
- In a large pot, bring salted water to a boil. Add gluten-free noodles and cook until tender. Drain and rinse with cold water. Toss pasta with olive oil and set aside.
- In a large skillet over medium-high heat, melt butter. Stir in flour until blended.
- Gradually whisk in 2 cups of milk until smooth and creamy. Stir in garlic powder.
- Add cheese and stir until melted and fully incorporated. Thin sauce with remaining 1/2 cup milk.
- Season with salt and pepper to taste.
- Stir in cooked pasta until well coated. Garnish with parsley, if desired.
Notes
- Gluten-Free Option: This recipe was tested with Barilla Gluten Free Elbow Noodles. which hold their texture beautifully. Use gluten-free flour for the roux if you’re strictly gluten-free.
- Make It Ahead: Cook the pasta and cheese sauce separately. Store in the fridge, then combine and warm on the stove with a splash of milk before serving.
- Cheese Swap: Feel free to mix in mozzarella, Monterey Jack, or Gruyère for different flavors.