The gluten free mac and cheese sauce is pretty fail-proof as long as you keep stirring it while it cooks. This will help prevent it from continuing to cook.Īdd the cheese sauce immediately after rinsing the pasta with cold water. Tips for making gluten free macaroni and cheeseįollow the manufacturer's directions for boiling the gluten free pasta.Īfter you drain the water from your pasta, rinse it with cold water. I don't have a dairy-free version as this recipe uses cheese as a main ingredient. So serve it hot, while it's still creamy, about 10 minutes after it comes out of the oven.This recipe is also great for adults who love pasta and cheese. It will also continue to absorb and thicken as it sits outside of the oven. It will never be al dente, but it definitely should not be mushy, either. It will absorb all that creamy goodness and fully cook in the oven. As a general rule of thumb, I like to use one-and-a-half to two cups of sauce per every pound of pasta.įor baked mac and cheese, I'll generally cook the pasta for about five minutes in boiling, salted water, before I mix in the cheese sauce and bake.

Immediately toss the pasta with the sauce and continue cooking until the sauce has thickened and the pasta is fully cooked. (Remember to save a cup of pasta cooking liquid in case you need to thin your sauce or if your pasta needs more cooking time.)

It should be tender on the outside and still slightly stiff and underdone in the center.

If the box says nine minutes, I will pull it out at seven-and-a-half to eight minutes. When I'm tossing a pasta in a stovetop sauce like marinara or Alfredo, I'll undercook the pasta by about a minute or two. Depending on what I'm going to do with the pasta, I actually prefer to undercook it, because pasta will continue to cook and absorb liquid when you toss it with sauce later on.

Cooked mac and cheese noodles