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Lazy Sunday GF Mac & Cheese

Updated: Jan 13, 2020

I didn't make it to the market today, or anywhere actually! It was my first "lazy" Sunday in many months. So, now it's dinnertime (already??) and I need to come up with something fast and delicious / minimal effort. This GF Mac & Cheese is the perfect choice. You probably have most of these ingredients already in the house. I have made this recipe MANY times and have tweaked it to perfection. Feel free to make your own adjustments based on your family's taste buds. Leftovers make a great Monday lunch: reheat a portion in the microwave and scoop it into a thermos!

GF Mac & Cheese Ingredients


12oz Gluten Free Elbows (or other small pasta of choice, make sure it is a brand that can "hold up" and not get mushy. Barilla is a good choice, Ancient Harvest is another)

1 1/2 Cups Milk @ room temperature

2 Cups Shredded Cheese (I used a blend - 1 1/2 cups sharp cheddar, 1/2 cup mozzarella)

2 Tbsp Butter

2 Tbsp GF Flour (I used King Arthur Measure for Measure)

1tsp Onion Powder

1tsp Salt

1/2tsp Pepper

1tsp White Cooking Wine

1/4 Cup reserved pasta water

1/4 Cup Aleias GF Italian Breadcrumbs

1Tbsp butter, melted



  • Bring a large pot of salted water to a boil. Once the water is boiling, add pasta* and gently stir. Under cook by a minute or two. Barilla elbows say 6-7, so I boil for 5.

  • Drain pasta, reserving 1/4 cup of the water.

* If you want to sneak in some veggies, add 1/2 bag of frozen riced cauliflower with the pasta and cook together. It gets super soft and often goes undetected.


  • While you wait, grab another large pot and add 2 Tbsp butter. Simmer on low heat until melted.

GF Béchamel Sauce

  • Quickly add 2 Tbsp of GF Flour and whisk together with the melted butter until blended into a paste, about a minute.

  • Slowly add the milk, and continue to whisk. Heat the mixture at medium heat, until it begins to bubble and then thicken (about 2 min).

  • Reduce heat to a simmer then add onion powder, salt, pepper and stir. Congratulations, you have made a GF Béchamel Sauce!

  • Add cheese and stir with a spoon or rubber spatula until melted, then add the cooking wine. If the mixture seems too think, add a small amount of the reserved pasta water at a time, to thin the sauce (do not dump in the full 1/4 at once. You likely will not need all of it ).

The Finale

  • Add drained pasta into sauce and gently fold it in to combine. Add additional salt, as needed, to taste

  • Pour into a greased 9X13 oven safe casserole dish. (I make my sauce in a Pampered Chef Rock Crock Pot that can go right in the oven - less dishes to wash!)

  • Here's the best part: Sprinkle with breakcrumbs and drizzle with melted butter

  • Pop in the broiler for a couple of minutes until the breadcrumbs turn golden. Ovens vary, so watch closely that you don't burn them.

  • Serve with your favorite veggies (if you added the cauliflower you are good to go!)

GF Mac & Cheese - tastes just like the real thing!



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