Easy Gluten-Free Mac & Cheese

No more boxed mac & cheese! This is SO easy whether your making gluten-free mac & cheese or, dare I say, regular mac & cheese and SO much yummier than those highly processed boxed products!! My daughter perfected this recipe so I can’t take any credit!!

This is for a double recipe which may be too much for most people, but my 3 kids literally can’t get enough of it and fight over who ate the last serving! It’s usually gone within less than 24 hours at our house!! Then they fight over who has to wash the pot and make more.

We load ours up with ketchup which I thought everyone did but just about everyone that comes over and has our mac and cheese freaks out when we load it up with ketchup! Its quite yummy if you haven’t tried it.

Ingredients:

• 2 packs 12 oz Bionaturae gluten-free elbow noodles
• 3 teaspoons onion powder (or garlic powder)
• 2 tablespoons butter
• 1/2 cup milk (add more for a smoother texture)
• 4 cups shredded cheddar cheese (approximate – depends how cheesy you like it)
• salt and pepper to taste (we use approximately 1/4 tsp each)

Directions:

1. Cook pasta according to package directions. Drain in colander when fully cooked then return to pot.
2. Add remaining ingredients and stir until cheese is melted mixed in.

Everyone likes it a little different so add the onion/garlic powder in increments until you have the desired taste. Same with the salt & pepper, milk & shredded cheese. More milk = creamier texture. Less milk = sticky, cheesy & gooey.