Indulge in our delicious Gluten Free Creamy Mac & Cheese, made with creamy cheese sauce and gluten free pasta. A comforting and satisfying meal option!
Delicious and Dairy-Free gluten Free Creamy Mac & Cheese
Indulge in the rich and comforting flavors of gluten-free creamy mac & cheese with a twist! In this delicious recipe, you’ll learn how to create a creamy and cheesy sauce that perfectly coats gluten-free pasta, creating a dish that is sure to become a favorite in your household. But why stop there? Take this dish to the next level by adding chicken, turning it into a complete and satisfying meal that will leave everyone asking for seconds.
With simple and easy-to-follow instructions, you’ll be able to recreate this mouthwatering dish in your own kitchen, impressing your family and friends with your culinary skills. Whether you’re looking for a comforting meal to enjoy on a cozy night in or a crowd-pleasing dish to serve at your next gathering, this gluten-free creamy mac & cheese recipe is sure to hit the spot.
Indulge in Deliciously Creamy Mac & Cheese – Gluten-Free Goodness!
hey guys it’s Stephanie with the Rangers Homestead welcome back to the channel we are going to make one of our favorite meals today or you can just do it as a side dish I’m actually going to make it into a meal um for lunch today but this is a creamy glutenfree mac and cheese um if I were to make it as just a side dish.
To go with dinner I would do all of these same steps then I would dump it into a casserole dish sprinkle more cheese on top and bake it for like 20 minutes till the cheese is melty and kind of bubbly um and serve it as a side today I’m going to make it into lunch so I’m going to do all the steps for making my creamy mac and cheese and then I have.
Had a full chicken here in the oven going since about I think 8:00 this morning um I just have it really low it’s at 250° um I can link in the description what I follow when I do my roast chicken like this this is much like a rotisserie chicken from the store it just literally falls off the bone I needed the carcass to make up some more.
Bone broth and my family doesn’t just love a roasted chicken as like a main meal so what I’ve been doing is cooking it in the mornings and then shredding up the chicken or pulling all of the meat off of the bones so I can make my broth with the bones but then I take the protein the chicken and I throw it into other meals so you can make enchiladas.
With it you can do it for chicken tacos you can throw it into some mac and cheese for a complete meal so there’s so many ways you can use already pre-cooked chicken so that’s what I did today I put the roast chicken in early this morning and and um I’m going to use that meat but the first thing that we’re going to do is we’re going to talk about the.
Gluten-free noodles because um there is some tricks to the noodles when you’re making this dish gluten-free now if you don’t need to eat gluten-free you can just go buy your favorite brand of elbow pasta really any pasta that you want we like to use elbow for the mac and cheese but you can use whatever you want um if you’re making this glutenfree the brand.
Of noodles really does matter I am there are just some not very good gluten-free noodles out there your noodles will get really mushy um kind of fall apart not keep their shape all of that and nobody wants that so the two brands that I recommend is the burilla brand or this jovio Foods brand I get my jovio food pasta on Azure standard and I.
Buy them in bulk so I’ll get like um 12 of these boxes at a time and this is just elbow I’ll get all of their Cuts I get their spaghetti boats thae shell um Panet any any cut they have I’ll get them and I’ll get them in bulk and I usually only buy them every 6 months or so so I’m going to use elbow pasta of the jovio foods this time but there are.
Some tips to your gluten-free noodles to get them to not um fall apart on you tip number one is don’t overcook your pasta so um it doesn’t typically take gluten-free pasta to cook as long as regular pasta probably because it doesn’t have the weat in it that it’s breaking down to make it soft um but for whatever reason they just don’t take as.
Long and you need to be kind of on it to make sure that as soon as your pasta is alente or done then you’re going to pull it off you’re going to drain it and I even rinse it with some cold water to stop that cooking process right away because you don’t want it that’s where the mushiness comes in if you let them go too long or sit in that water even if.
You turn it off and let it sit in the water it it really gets them they lose their shape they start to get mushy so in order to keep it all good you want to stop them as soon as they’re done and stop that cooking process so that they hold their shape okay now my tip number two would be to not pour your noodles in until your water is boiling so get your.
Water coming up to a full boil then pour your pasta in and tip number three which is really important with gluten-free is to stir your noodles every 30 seconds seconds for the first couple of minutes and the reason for that is gluten-free noodles will stick together and then you can’t get them apart so specifically with spaghetti noodles the most but with.
All noodles so um as soon as you dump them in give them a stir and then about every 30 seconds keep stirring it um let it sit for a few seconds stir it again this will get them to start that cooking process and not stick together and then you should be good you don’t have to stir them as frequently but the first few minutes are really crucial to keep.
Stirring them frequently so they don’t stick together okay so that’s all of your information to get a good gluten-free pasta and that’s obviously a main ingredient in this um this dish so you want to make sure that your pasta is good and ready to go we’re going to go ahead and make up the cheese sauce for our creamy Gluten-Free mac and cheese um.
I’m going to wait a few minutes to start my pasta and just get the cheese sauce made up um because that usually takes a little bit of the longest the pasta too if I was in a hurry I would do them both at the same time I start my pasta get it going and then start my cheese at the exact same time typically by the time my cheese is done my pasta is done we can.
Add them together I’m going to go ahead and start my sauce first so we are going to do 2 tbspoon of butter and I’ll go ahead and turn my stove onto medium here here’s my secret ingredients 2 tablespoons of cream cheese this is what’s going to give you that creamy mac and cheese I’m being.
Really honest right now I don’t even measure this I just kind of put in what looks like two tablespoons um this is how I cook most of the time but for the nature of the blog and for you guys I try and measure what I can but so that looks about 2 tablespoons so we’re going to leave it at that that’s the secret ingredients that’s what’s going to make.
It nice and creamy okay I misspoke on the butter you need actually three tablespoons of butter so I’m going to throw another one in there we’re going to whisk that all together and let it all melt completely your cream cheese will break down and melt with your butter and then we’re going to.
Go ahead and add in 3 tbspoon of a gluten-free allpurpose flour if you want to save on cost and not use your all-purpose flour you can go ahead and use corn starch in that um or if you’re not gluten-free at all you can use regular allpurpose flour okay my butter and my cream cheese has melted down the cream cheese is isn’t completely smooth.
But it will get smoother as it goes it’s not big chunks of cream cheese anymore I’m going to go ahead and add in 3 tablespoon of my flour again you can use cornstarch here if you don’t have any allpurpose flour um or if you’re making this for a gluten-free family and you’re not necessarily a gluten-free family then.
Cornstarch is perfect because if you always have cornstarch on your shelf you can essentially use that to thicken anything and it’s safe for them to eat okay um um now you’re going to whisk that together and you’re going to let it come to a paste or a rou and then I am going to add in 1 and 1/2 cups of milk you could even do um a cup of milk.
And a half a cup of of heavy cream oo that would be nice and creamy and I’m going to whisk that together to make it nice and thick and I’m going to add add one teaspoon of salt I’m going to do a four a teaspoon of pepper and I’m going to do a four a.
Teaspoon of garlic powder now I’m going to just whisk this all together until it comes nice and smooth and thick now it’s important to note too that you don’t want your stove to be up too high I I have an electric stove here and I have it set to about four yes if you turned it up higher.
You’re going to get it’s going to thicken really fast but um you really kind of want your cheese sauce to come low and slow otherwise it gets a little gritty with the flour and stuff um so if you do it low and slow then it really just becomes thick and faster and it becomes this really creamy smooth sauce so keeping it at a lower temperature is.
Actually better when you’re trying to make some form of a cheese sauce it’s looking so good put it right back there and I went ahead and started my water here as it comes up to a boil this sauce will cover about 12 O of pasta maybe a little bit more I’m feeding six people um I feed my family of five and.
Then um our hired guy eats lunch with us so um I’m probably going to do let this sauce stretch a little bit more if it’s super thick I might add just a little bit of more milk to make it um stretch a little bit farther and I will probably do a box and a half of this pasta that way there is plenty to go around I’m going to take my chicken out of this.
This pot but I’m going to save the broth that is in that pot because that chicken for the last few hours has made a delicious good chicken broth we’ll use it in something else so just always think about other things you can be using with ingredients don’t throw stuff away like I said we’re going to use this meat to today for lunch we’re also going.
To use that meat tonight for dinner cuz I’m making a chicken tortilla soup and then I’ll take the carcass and make a bunch of broth out of it the broth that was made while I was cooking the chicken I’m going to keep and I’ll just put it right in the fridge and I’ll use that for something think about ways that you can stretch your grocery bill and this.
Is always that you can do that so okay this is almost thick enough um I have measured out here a half a cup of grated Parmesan cheese and about two cups of shredded um cheddar cheese so I just buy white cheddar cheese raw white cheddar cheese from as your standard so um you can use any kind of cheese you really want obviously the Shar sharper the.
Cheddar cheese the more powerful of a flavor your cheese sauce is going to be um but I always use white so my sauce it’s not going to be a traditional orange cheese sauce it’s going to be more white because I’m using a white cheese it all tastes delicious so it really doesn’t matter which um just because it’s not orange doesn’t mean.
It’s not a good mac and cheese okay now I’m going to go ahead and add in my parmesan cheese with that around this will actually help it to thicken even more and then I’m going to put in my two cups of shredded cheese which is about what I have in here this was from.
Yesterday’s lunch so I’m not even going to measure it I’m just going to throw it in as I say I never measure anything it looks about right if I felt like it needed a little more cheese I just add some more cheese okay now I’m going to whisk this all around and let the cheese completely melt when it’s just about melted I’ll actually turn my stove off.
Let it sit on the burner where it’s still warm and it’ll finish melting the rest of the way that’s also a way of helping your sauce not be grainy with the flour and stuff so once this is done we’re going to go ahead and get our noodles cooked start shredding our chicken and we will be ready to throw it all together into a delicious.
dish okay so back here I’ve got all of my chicken shredded up my bones off to the side because I’m going to make those into broth uh my noodles are just about done here so I’m going to give them another minute to cook they’re very very.
Close my cheese is nice and smooth and you always want to do just a quick taste test perfect delicious just make sure you don’t need to add any salt or anything like that that is perfect and now I’m going to go ahead and drain my pasta and immediately run it under some cool water like I said to stop that.
Cooking process when you’re mixing everything up you don’t want it to fall apart on you okay now I’m going to pour it back into my pot so I can mix everything and I’m going to take my cheese here and pour it right over my.
Pasta now I’m going to give it a nice stir kind of being gentle with it you I mean again you don’t want your pasta to get mushy and fall apart and now at this point you have creamy mac and cheese that’s glutenfree you used regular pasta and regular flour then it’s regular but you have a creamy mac and cheese and you can stop at this.
Point and stir that all around now I have my protein I have my carb I have all of my good stuff in here I just have a buttered baking dish right here and I’m going to pour this all right into it.
And now I am going to sprinkle on or shred as I go um some extra shredded cheese just right on top like I said this is just an added extra this is because I want to make this a complete meal um and so I’m adding my protein and kind of making it into more of a dish than a Cy dish okay my oven I never did turn it.
Off so I just bumped it up to 300 and I’m going to go ahead and pop this in you don’t want to bake it too long or your top will start to get kind of crispy you just want the cheese to mil and make it nice and gooey since everything’s already cooked it doesn’t take very long pop that in for about 10 minutes while I’m doing that I’m going.
To cut up some berries that you see over there make a little platter of some some fruit and berries to have with that for lunch and we’re going to have a delicious lunch here in about 20 minutes or so so I hope that this video was helpful that you can see how easy it is to make a creamy Gluten-Free mac and cheese you can make it regular you can.
Make it as a side dish you can make it as a standalone dish you can do all different things with it it’s one of our favorites whenever I say I’m making mac and cheese everyone gets really really excited toss those box mac and cheese from the store because this is so much better in taste in healthy foods um and just all of the above and it’s simple to.
Do I hope this video is helpful make sure to like And subscribe to the video it’s in that one new video every single week jump on over to the blog the link is in the description and be join our email community over there I send out one email a week over there with different recipes always my printable recipes um ranch life canning tips.
Canning recipes all of those things I hope that this video is helpful and I will see you next time take care
