Gluten free mac-n-cheese

    30 min

    Mascarpone makes this cheesy pasta extra creamy, and the addition of potato starch means the sauce thickens without using wheat flour.

    2 people made this

    Serves: 6 

    • 350g gluten free macaroni or penne pasta
    • 80g butter
    • 1/2 onion, chopped
    • 35g potato starch
    • 340ml evaporated milk or whole milk
    • 225g grated Cheddar cheese
    • 75g mascarpone cheese
    • 3 dashes hot sauce (such as Tabasco┬«)

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 7 minutes. Drain and reserve a little of the cooking liquid. Transfer pasta to a serving bowl.
    2. Melt butter in a saucepan over medium heat; add onion and cook until softened, about 3 minutes. Stir potato flour into onion mixture until dissolved, about 1 minute. Slowly pour milk into onion mixture and stir constantly. Bring sauce to simmering point, then remove from heat.
    3. Stir Cheddar cheese, mascarpone cheese and hot sauce into sauce until smooth, adding the reserved pasta cooking liquid if needed to thin the sauce. The cheese sauce should be the consistency of gravy.
    4. Mix cheese sauce into pasta and serve while warm and gooey, or place the finished mac-n-cheese in a casserole dish and sprinkle with additional Cheddar cheese. Place under the grill until golden, about 5 minutes.

    Potato starch vs flour

    Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

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    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    This ain't your momma's boxed mac 'n cheese! This is creamy, ooey gooey goodness that melts in your mouth. It's pretty simple to put together, too. I used Barilla GF Rotini and tossed in a handful of Barilla's GF Elbows I had hanging around. They have two different cooking times but neither suffered and, at 7 minutes, they were both ready for their blanket of sauce. I followed the notes about popping this under the broiler, but added some GF bread crumbs and used grated Pecorino Romano seeing that I'd used up all my cheddar in the sauce. Definitely a potluck worthy treat. A quick mention about portions. This stuff is so good, make extra. What is written here for 6, fed 3 regular sized adults, with normal appetites but "golosi". So, schedule me an intervention if you want, but know that you will want large portions. It is THAT good. Thank you for the recipe.  -  24 May 2016  (Review from Allrecipes US | Canada)


    I could not find potato starch so I used cornstarch and it was still amazing  -  19 Dec 2016  (Review from Allrecipes US | Canada)