Gluten Free Skillet Mac and Cheese
This Gluten Free Skillet Mac and Cheese combines tender gluten-free elbow macaroni with a rich five-cheese sauce and Cajun-inspired seasonings. It's layered with extra shredded cheese and baked in a skillet until creamy, bubbly, and golden brown for the ultimate baked gluten free mac and cheese.
Servings: 6
Calories: 1090kcal
Equipment
- 1 Strainer
Ingredients
- 12 oz gluten-free elbow macaroni, cooked
The Roux
- 1 ½ cups whole milk
- 1 ½ cup Evaporated Milk
- 1 cup heavy cream
- 5 tablespoon butter
- 4 tablespoon Gluten Free 1:1 Flour
5 Cheese Blend
- 8 oz white cheddar cheese shredded
- 8 oz sharp cheddar cheese shredded
- 8 oz Colby Jack cheese shredded
- 8 oz Mozzarella Cheese shredded
- 4 oz Gouda cheese shredded
Seasonings
- 1 tablespoon Slap Ya Mama seasoning or Cajun
- 2 teaspoon smoked paprika
- 1 ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley for the top
Instructions
Making the Pasta
- Begin by boiling your pasta for al dente per the box instructions. Once the pasta is done, drain and set aside.
- While the pasta is boiling, grate the cheeses and divide them evenly between two large bowls.
You can remove the pasta a few seconds early as it will continue cooking in the oven.
Making the Cheese Sauce
- In the same pot, melt the butter over medium heat. Whisk in the gluten-free flour and seasonings and cook for about 1–2 minutes, stirring constantly. Slowly whisk in the whole milk, evaporated milk, and heavy cream until smooth. Continue cooking until the sauce begins to thicken. This takes about 5 minutes.
- Reduce the heat to low and gradually add half of the shredded cheese, one handful at a time, whisking until melted before adding more. Keeping the heat low helps the cheese melt smoothly without becoming grainy or separating.
Baking the Pasta
- Place the cooked macaroni into a large bowl. Then pour half of the melted cheese mixture into the macaroni and stir.
- In a large skillet, layer half of the cheesy macaroni, ½ of the remaining bowl of cheese, and ½ of the remaining cheese sauce. Then repeat that process to make another layer. Sprinkle a bit more of the "Slap Ya Mama" seasoning.
- Bake at 350 °F uncovered for 30-35 mins until the cheese is melted and turns slightly brown. Top with fresh parsley and enjoy!
Video
Nutrition
Calories: 1090kcal | Carbohydrates: 37g | Protein: 51g | Fat: 83g | Saturated Fat: 50g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 258mg | Sodium: 1486mg | Potassium: 538mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2954IU | Vitamin C: 1mg | Calcium: 1401mg | Iron: 2mg
