The BEST Gluten-free Baked Mac and Cheese

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The BEST Gluten-free Baked Mac and Cheese ever. This is our family’s favorite recipe to make and you only need a few healthier ingredients. Plus the creamy coconut milk is the ultimate secret ingredient here!

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Yield: Serves 4

Ingredients

Scale

1 lb gluten-free pasta (anything works!)
4 tablespoons unsalted butter, cut into smaller cubes
1/3 cup gluten-free all purpose flour
2 13.5-ounce cans full-fat coconut milk
3 cups shredded cheddar cheese
2 cups shredded Gruyere cheese
1 teaspoon dry mustard
Sea salt and black pepper to taste

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Instructions

Preheat oven to 350 degrees F and grease a 12-inch cast-iron skillet or 9×13 baking dish
Cook pasta in boiling water for about 6-7 minutes (I undercooked since pasta cooks again in oven!)
Meanwhile, in a large pot melt the butter over medium-low heat
Add the flour and quickly whisk and cook for about 3 minutes, whisking frequently, or until smooth (be careful not to burn the mixture)
Then add the milk and keep whisking until the mixtures starts to boil
Next add the cheddar cheese, Gruyere cheese, dry mustard, salt, and pepper and stir until cheese is melted and smooth
Remove from heat and gently fold the cooked macaroni into the cheese mixture
Add to the skillet and bake in oven for 30-35 minutes. I also like to add some parm on top and broil for a minute or two at the end to get it extra crispy!

Notes

*Store leftovers in fridge for 5 days. I usually reheat in microwave or stovetop

Author: Rachel