If you over cook it you’ll have mush after it’s been baked. Pro tip: If you plan to bake your mac and cheese in the oven, make sure to cook your pasta to just al dente or a little bit firm. Any shape of pasta will really work here as long as it’s short (like penne, cavatappi, elbows, etc.) and I find that Barilla’s blend of gluten free flours really eliminates that sticky, goopy brown-rice nastiness I just hate.īarilla is available in just about every grocery store these days or you can get it on Amazon here. I’ve tested a ton and my favorite forever will be ( affiliate link) Barilla’s Gluten Free Elbow Macaroni. What pasta makes the best gluten free mac and cheese? You should be able to have a homemade version that no one–and I mean not one single soul–should be able to detect as any different than traditional. Instead, indulge in a version that’s truly creamy (almost too creamy for me but we’ll get to the tweaks in a second) and free from that curdled “there’s an egg in this” appearance a lot of baked versions have. Not only do they not taste great, they are still full of preservatives, additives and flavors we don’t need. If you’ve tried to buy a good gluten free mac and cheese at the store, your options have been mostly pre-packaged foil squeeze pouches over gluten free noodles or something frozen and they are all–eh. I’ve been making this variation of my most popular baked mac and cheese for years so get ready to celebrate everything you love about this homemade classic made just for you. Craving gluten free mac and cheese? There’s no reason to miss out on the just because you’re skipping gluten.
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