There are as many ways to make macaroni and cheese as there are people who want to eat it. So says author Shauna James Ahern. And her gluten-free macaroni and cheese recipe is, without a doubt, the most confounding one we’ve ever encountered. Rather than relying on a time-consuming cheese sauce, this recipe draws on the alchemy that happens when hot pasta cooking water collides with grated cheese. That’s it. Just four ingredients. No roux. And empty plates all around. What ensues is a crazily luxurious and satiny sauce for what’s easily the quickest and easiest macaroni and cheese recipe we’ve ever witnessed.–Renee Schettler Rossi
LC Required Reading Before You Make This Recipe Note
The following is required reading before you make this gluten-free macaroni and cheese recipe. Why? We want to explain that while yes, there is a certain brilliant sort of alchemy that transpires when pasta cooking water melds with cheese, what results is not going to resemble the classic macaroni and cheese of your childhood—be that the kind that came in the blue box with the rip-open envelope of powdery processed cheese or the kind that your mom made from scratch in her CorningWare casserole dish with those swirly flowers etched on the side. And that’s not a bad thing. Not at all. But it helps to have your expectations aligned appropriately. Just wanted you to know this macaroni and cheese is a little more adult, a lot more sophisticated, and quite a lot more magical, especially for the person making the recipe.
Gluten-Free Macaroni and Cheese
- Quick Glance
- 10 M
- 25 M
- Serves 4
IngredientsEmail Grocery List
- There’s so much playing you could do here. The author likes Gruyère or Parmesan in place of the Cheddar. She also likes to add vegetables to this, like thin slices of sweet potato, handfuls of kale, or leaves of spinach. (After the 5 minutes of sitting in the hot pasta, the vegetables wilt to become part of the dish.) Smoked paprika can add to the taste as well.
Cooking for Two
- Only setting dinner for two? Simply cut the amount of ingredients in half. It’s as easy as that.
Recipe Testers Reviews
I adore homemade macaroni and cheese, but so many times when the craving hits, I'm just too tired or busy to go through the whole process of making the roux (which I have, more times than I'd care to admit, burned and ruined) and then baking the whole thing. This recipe had me skeptical at first—just mixing hot pasta with cheese? Seriously? But it turned out to be some of the best mac and cheese I've had in a very long time. Without the flour and cream it was delightfully light and didn't mask the flavor of the aged Cheddar and chèvre. (Usually I won't use any fancy cheeses in my macaroni and cheese for fear of losing the subtleties of flavor in the cream base). Best of all, the recipe literally took me longer to boil the pot of water than it did to put this together and get it on the table.