Ground Beef/Turkey/Chicken either loose or mini gluten-free meatballs.There are also a lot of variations/additions you can put in this gluten-free macaroni and cheese recipe. Plus, this recipe is able to be made ahead. This delicious dish would be great to bring to a potluck or to make for a crowd-pleasing gluten-free Thanksgiving side dish- click here for other thanksgiving options. That is why today’s recipe doesn’t use one. Some people don’t keep gluten-free flour in the house or may find it intimidating to make a roux (cooked butter/oil and flour) to thicken a sauce. So today we are sharing the best gluten-free macaroni and cheese recipe that doesn’t use a roux. Stir really well and serve.Macaroni and cheese is a classic comfort food the entire family loves.

Just add 1/4 cup of lemon juice, a bunch of fresh chopped basil and fresh ground black pepper. I make this all the time and it’s fantastic with any kind of fish or chicken. This is great with white fish and baked ham. Then when the sauce is finished, add a load of fresh chopped parsley with fresh ground pepper to make a creamy parsley sauce. Use your favourite cheeses for your cheese sauce.Īt the beginning stage when you add the butter to the pan also add a teaspoon of Dijon mustard. This can then be used in pasta dishes like macaroni and cheese. I’ll give you a few ideas to get you started so you don’t feel stuckĪdd 1 1/2 Cups of cheese of your choice (Cheddar & Gouda are good choices) to turn it in to a cheese sauce.

Now it’s up to you how you like to use the sauce. Once you have reached this stage, the sauce is done and you can remove it from the heat. You are going to end up with a smooth velvety sauce that coats the back of the spoon quite easily like show here. You will keep doing this for about 5 minutes until you have added all the milk and you have a smooth sauce like consistency.

Instantly when you start pouring, it will start to clump together and form lumps, this is suppose to happen.Ĭontinue pouring about a 1/3 of a cup/80 ml at a time and whisking. Don’t pour too much in at once, probably about a 1/3 of a cup/80 ml. Okay, so next up we are going to start adding the milk.

Roux sauce mac and cheese