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Spoon gluten free diet
Serves: 4-6 

Prep Time: 25 Minutes

Baking Time: 20 minutes

For the béchamel:
ˇ    1/2 quart (2 cups) whole milk
ˇ    1/2 stick butter
ˇ    1/4 cup gluten-free flour (I used masa harina which is a finely ground corn flour used often in Spanish cooking)
ˇ    1/2 tablespoon kosher salt

To assemble:
ˇ    Kosher salt
ˇ    1/2 pound gluten-free elbow macaroni
ˇ    4 ounces shredded  sharp cheddar cheese
ˇ   2 ounces grated Pecorino Romano cheese
ˇ    2/3 cup Rice Chex cereal crushed


For the béchamel:
1.  Heat the milk over medium-high heat just until it simmers.  Remove from heat and set aside.

2.  Melt the butter over medium heat in a large saucepan.  Add the GF flour and whisk constantly until the mixture is browned lightly.  Remove from heat.  Slowly add the hot milk and continue to whisk until smooth. 

3.  Return to medium heat and whisk continuously.  Cook until the sauce becomes thickened and coats the back of a spoon, about 5 minutes.  Add salt.  Remove from heat and set aside.

To assemble:
1.  Cook pasta as directed until its almost al dente (almost underdone).  Drain and rinse with cold water.  Set aside.

2.  Preheat oven to 400 degrees F.

3.  Place the saucepan with the béchamel over medium heat and stir in cheeses.  Stir until just melted and smooth.  Add pasta and mix well.

4.  Transfer to a 9x9 inch baking dish.  Top with crushed Chex.  Bake 20 minutes or until lightly browned on top and cheese is bubbly. 

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