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The Best Gluten Free (or not) Homemade Macaroni and Cheese

I don’t know what it is about macaroni and cheese that makes kids drool, but in my experience it’s pretty universal in my small chunk of the world that they love the stuff.


I remember loving macaroni and cheese when I was a kid too…but what I knew and loved came from a box with a mysterious powder that you mixed with some milk and poured over stiff little noodles.  The version of macaroni and cheese that my children know is mama’s wholesome, homemade pan of yumminess, creamy and rich and oh so satisfying.  They had boxed mac and cheese for the first time about a year ago and were disgusted.  My two oldest actually argued that there was no way the stuff on their plate was macaroni and cheese.  It made me laugh.  (Sadly, though, while on vacation one of my children developed a taste for the boxed stuff and now considers it a “treat” if she ever gets some at a friend’s house.  Yuck!)


Homemade mac and cheese is actually a very simple dish to make.  Don’t be intimidated.  The hardest part about making it is waiting the 45 minutes for it to be done baking.  It only has a few ingredients and it’s quick to whip them together.


We make this a nourishing meal by only using top quality ingredients: Raw milk, raw cheese and real butter.   You can also mix in some cooked broccoli or peas right before you put it in the oven.


Mama’s Best Homemade Macaroni and Cheese (gluten free or not)



1 lb macaroni noodles, cooked (I use Tinkyada brand because they are my favorite gluten free pasta)

5 TBS butter

5 TBS arrowroot starch (or your choice of thickener…cornstarch, flour, etc.)

1 quart of milk

1 lb cheese, the sharper the better, shredded

salt and pepper to taste



Cook noodles and set aside.

In a large saucepan, melt the butter.

When fully melted, add arrowroot starch and whisk together over medium heat for 1 minute.

Slowly add milk, whisking continuously.  Increase heat to medium high and whisk until thickened.

Remove from heat, add shredded cheese and stir until cheese is melted and there are no lumps.

Season with salt and pepper, to taste.

Pour cheese sauce over noodles, stir to combine well, and bake in a 350 oven for 45 minutes or so.

Let rest for 10-15 minutes before serving.  Enjoy!


Have more ideas for extras to add in to increase the nutrition? Please share here.    




5 Responses to The Best Gluten Free (or not) Homemade Macaroni and Cheese

  1. This is about the same as the recipe from Pioneer Woman that I use. It’s great macaroni & cheese, even if you don’t bake it — which we don’t do because we’re always too hungry & impatient! :)

  2. We’ve skipped the baking step a few times too. It’s yummy either way, but creamier after it’s been baked.

  3. LOL, the boxed stuff is my hubby’s favorite forbidden “treat”. I’ve made several homemade versions and he likes them, but they’re just “not the same.” Yuck! I’ll have to give this one a try and see if we can’t win him over from the mac and cheese dark side! 😉 Thanks for sharing!

  4. Used Potato flour and corn startch to thicken. Gives is a mashed potato flavor (ever so slight). For the cheese I used Sharp Cheddar, Colby/Jack, Swiss, and Parmesean. Added Garlic Powder, some Cajun spice, and Basil. Preliminary taste of the sauce…..mmmmmmmmm!! Can’t wait for it to come out of the oven!

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