15 Minute Gluten-Free Stovetop Mac and Cheese
This creamy and comforting stovetop mac and cheese is made in 15 minutes, completely wheat-free, and perfect for a quick family meal. The rich cheese sauce is made with a flour-based roux and blended cheeses for a luscious texture that’s safe for those with celiac disease.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 4-6 servings 1x
- Category: Gluten-Free
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
3 Tbsp unsalted butter
2 Tbsp all-purpose flour or gluten-free all-purpose flour (certified gluten-free)
1 Tsp dry mustard
2 cups heavy cream, warmed
1 cup shredded smoked Gouda
1/2 cup shredded gruyere
1/4 cup shredded asiago
1 cup shredded yellow extra-sharp cheddar
Instructions
In a medium pot over medium heat, melt the unsalted butter.
Whisk in the all-purpose flour or gluten-free flour and dry mustard to form a roux. Cook for 1-2 minutes until slightly golden.
Gradually whisk in the warmed heavy cream. Keep the heat low and continue stirring until the sauce thickens, about 3-5 minutes.
Reduce heat to low and stir in the shredded smoked Gouda, gruyere, asiago, and cheddar cheeses. Cook for another 2-3 minutes, stirring constantly, until the cheese sauce is smooth and fully melted.
Meanwhile, cook the pasta according to package instructions in a separate pot.
Drain the pasta and add it to the cheese sauce. Stir until the pasta is evenly coated.
Serve hot, and sprinkle with optional fresh herbs or gluten-free breadcrumbs.
Notes
Use block-shredded cheese instead of pre-shredded for better melt and texture.
For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
For a halal option, ensure the cheese and cream are certified halal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 720mg
- Fat: 35g
- Saturated Fat: 22g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 110mg