Gluten-Free Macaroni & Cheese

Gluten-Free Macaroni & Cheese


Serves 6-8



  • 6 heaping cups/500g gluten-free pasta shells (rice + corn pasta is best)
  • 5-6 cups/1L + 200-400mL milk of your choice
  • 2 teaspoons salt
  • 1/4 teaspoon nutmeg
  • 1 teaspoon hot sauce or pinch of cayenne pepper
  • 4 cups/400g shredded cheese* (sharp cheddar + gouda is a good basic blend)



  1. Give the pasta a quick rinse in a colander with cold water.
  2. Put pasta, 5 cups (1L + 200mL) milk, salt, nutmeg, and hot sauce/cayenne in a large pot on medium heat and stir frequently until mixture comes to a gentle simmer.
  3. Reduce heat to low, continuing to stir for about 10 minutes, or until pasta is tender. If pasta seems dry, add more milk.
  4. Remove from heat and stir in cheese until melted.

*Shred your cheese at home, whenever possible. Pre-shredded cheese generally results in gross, gritty cheese sauce because of additives. 

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