Stovetop Mac and Cheese (Gluten Free!)
When you crave mac and cheese so much you can’t even wait for the oven. This stovetop mac and cheese hits the spot, fast—no oven required. But hey, if you want to bake it later, I won’t stop you. Sometimes, though, we just want cheesy goodness ASAP, dangit. This recipe is creamy, cheesy, and downright…
When you crave mac and cheese so much you can’t even wait for the oven. This stovetop mac and cheese hits the spot, fast—no oven required.
But hey, if you want to bake it later, I won’t stop you. Sometimes, though, we just want cheesy goodness ASAP, dangit.
This recipe is creamy, cheesy, and downright comforting. It uses Panera’s legendary cheese combo—American and Vermont sharp cheddar—and bonus, I made it totally gluten free.
Feel free to choose your favorite pasta shape. Shells, elbows, spirals—whatever gets the cheese to your mouth fastest.
Gather Your Ingredients
- Gluten Free Pasta – I like Banza, Jovial and Tinkyada brands
- Salt
- Milk
- Butter
- GF Flour Blend – I use Bob’s Red Mill 1:1 Baking Flour
- Vermont Sharp Cheddar Cheese
- American Cheese – head to the deli and get the slices.
- Nutmeg
- Pepper
- Salt
How to Make Stovetop Mac and Cheese
- Cook your gluten-free pasta according to the package directions. Don’t forget to salt the water well. Drain and set aside.
- In a medium pot, melt butter over medium heat. Sprinkle in flour and whisk constantly for about 2-3 minutes. This is crucial—don’t rush it, or you’ll taste raw flour.
- Gradually pour in milk, whisking like your life depends on it until the sauce thickens, about 5 minutes.
- Reduce heat to low and stir in your cheeses. First goes the Vermont sharp cheddar, then the American slices. Keep stirring until everything melts together into cheesy perfection.
- Season with a pinch of nutmeg, pepper, and extra salt if you need it.
- Toss in your cooked pasta and stir until every single noodle is coated in cheesy heaven. Serve with extra shredded cheese on top – and immediately.
Recipe Tidbits
Don’t skimp on cooking the butter and flour mixture (the roux)—that’s where flavor builds. Cooking it for a few minutes ensures the raw flour taste disappears and gives you that perfect creamy base for your cheese sauce.
Storage / Make Ahead Tips
If you’re making this mac and cheese ahead, keep it warm in a covered oven-safe dish at around 200°F until you’re ready to serve.
Leftovers (if any, you hungry people) store great in the fridge in an airtight container for up to 3 days. Reheat gently with a splash of milk to revive its creamy magic.
Stovetop Mac and Cheese (gluten free!)
Equipment
- pot
- boxed grater
Ingredients
- 2½ cups gluten free pasta, I used Banza Shells for this recipe
- 2 tbsp butter
- 2 tbsp gluten free flour
- 1 cup vermont sharp cheddar cheese, shredded, plus more for serving
- ½ american cheese, chopped up
- 1½ cups milk
- ¼ tsp nutmeg
- pinch of salt, to taste
- freshly ground black pepper, to taste
Instructions
- Cook your gluten-free pasta according to the package directions. Don’t forget to salt the water well. Drain and set aside.
- In a medium pot, melt butter over medium heat. Sprinkle in flour and whisk constantly for about 2-3 minutes.
- Gradually pour in milk, whisking it until the sauce thickens, about 5 minutes.
- Reduce heat to low and stir in your cheeses. First goes the Vermont sharp cheddar, then the American slices. Keep stirring until everything is well incorporated.
- Season cheese sauce with a pinch of nutmeg, pepper, and extra salt if you need it.
- Toss in your cooked pasta and stir until every single noodle is coated in cheesy heaven. Serve with extra shredded cheese on top.
Creamy, cheesy and oh so comforting! This is my daughter’s favorite and I know your family will love it too!