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White Macaroni and Cheese (Gluten-Free)

August 2, 2010

You can never go wrong with a big bowl of homemade macaroni and cheese. None of that processed box crap; just good wholesome freshly grated cheese with gluten-free noodles, freshly ground black pepper and a hint of nutmeg. I’ve tried a million mac and cheese recipes over the years including: jazzed up with spinach, turkey sausage and tomatoes, three cheese, veggie mac, but I always seem to go back to the simple, basic recipe. Normally I use freshly grated cheddar, but I decided to switch it up a bit and try a sophisticated white mac and cheese recipe. I got a sudden craving for it last night (this happens often), so thankfully I had all the ingredients on hand and whipped this sucker up within 20 minutes. You can’t be that.

Stay tuned for an upcoming series on the blog featuring local gluten-free bloggers. I can’t wait to share them with you. Together, we can help support the local and national gluten-free community by raising awareness. Speaking of raising awareness, have you signed up for the Got Guts 5K yet? Benefits the local Alamo Celiac Group. I’ll be there with my (running) walking shoes on.

Hope you enjoy this gooey mac and cheese recipe. I love how comforting it is!

White Macaroni and Cheese:

Serves: 6-8


1 lb. gluten-free pasta, I used Tinkyada penne

1 onion, minced

Olive oil

2 large tablespoons butter, divided

1 tablespoon white balsamic vinegar

1/4 teaspoon ground thyme

1 tablespoon garlic powder

pinch sage

pinch nutmeg

freshly ground black pepper


1 cup vegetable stock

3 cups shredded mozzarella cheese

3 /4 teaspoon of gluten-free flour


Start by filling up a pasta pot with water, bring to boil, heavily salt water, and cook pasta according to directions.

In a separate skillet, saute onions in 1 tablespoon of butter and 1 tablespoon of olive oil.

Once browned, add in 1 tablespoon of white balsamic vinegar, salt and pepper, reduce, about 2 minutes.

Push onion mixture to the side, add 1 more tablespoon of butter,  flour, whisk together until they are incorporated nicely and there are no lumps.

Add cheese, vegetable stock and seasonings, bring to a bubble then simmer for 5 minutes, sauce will thicken.

Drain cooked pasta and add to cheese mixture, mix well.

Top with paprika (optional) and fresh parsley (optional).


4 Comments leave one →
  1. August 3, 2010 10:00 pm

    I love mac and cheese. So delicious. I’ll give this recipe a shot.

    • ATXglutenfree permalink*
      August 6, 2010 2:40 pm

      Thank you! It is great.

  2. August 5, 2010 6:45 pm

    That looks and sounds great. I’ll have to try it.

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