How I Make Delicious Gluten-Free Mac + Cheese at Home

I can't believe I'm doing a post on this! Growing up we never really had it, unless at a friend's house. But one day, I forgot to plan dinner and only had a few things on hand. Costco and Vitacost to the rescue! Seriously, the rice pasta is great to have on hand from Vitacost (read an in depth review of all the pasta shapes I've tried here). These are the elbows that are the key to the gluten-free mac and cheese. From Costco, I had the two cheeses I try to always keep in stock: goat cheese (it comes in the logs) and sheep's cheese (manchego). I also had a package of grass-fed sous vide steak - it's a game changer! If I forget to pull something or just need dinner in a hurry, I could even eat it straight out of the package if I wanted (and do, sometimes)! We use it in many recipes, including one of my favorites, Kung Pao. (post coming soon!)

It's even faster to make if we have leftover, plain noodles since cooking the noodles takes the longest. I've made it both ways, in the cast iron skillet and also in a dutch oven style or casserole dish in the oven. The oven on convection at 350 degrees for 15-20 minutes ending in about 3 minutes of broil gives it the nice crispy top that I prefer and is pretty hands-off.

Check out this deep dish variation I made with my favorite rice noodles, jalapeno gouda (from Costco and so delicious!), goat cheese (also from Costco), manchego (guess where? Costco), and chopped jalapenos! The variations are endless and I look forward to trying more.

After over thirty years of not having macaroni and cheese, I'm here for it! Tell me your favorite way to make mac and cheese in the comments. Watch me cook it (and lots of other things) in my stories.