Elevated Mac ‘N Cheese (GF option)

March 1, 2021  •  Pasta & Pizza, Side Dishes

Who doesn’t love a silky, savory dish of baked mac ‘n cheese? I know I do, but I also try to sneak vegetables into things and always try to use up what I see lurking in my refrigerator. This managed to do both! If you follow a gluten free diet, just replace regular wheat pasta with a gluten free variety and skip the bread crumbs on top (or make your own from GF bread). I suppose if you’re vegetarian this is certainly calorie dense enough with enough protein to call this a main dish, but I like this as a side with a nice pork chop or steak.

Elevated Mac 'N Cheese (GF option)
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4 to 6
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons flour
  • 1½ cups half-and-half (or whole milk)
  • 2 ounces goat cheese, crumbled
  • 1 cup shredded 4-cheese blend (see Note)
  • ½ teaspoon pepper
  • 8 ounces short pasta (penne or fusilli both good)
  • Salt
  • 1 small head broccoli
  • 2 scallions, finely chopped
  • 1 cup garlic breadcrumbs, optional
  1. Bring a large pot of water to boil and salt it heavily. Add the pasta and set a time for 4 minutes less than the package cooking time. When the timer goes off, add the broccoli to the boiling pasta and cook for 2 minutes.
  2. While the pasta is cooking, add the butter, oil, and flour to a medium saucepan; whisk over medium high heat for 2 minutes to cook out the raw flour taste. Slowly add the half-and-half while continually whisking until smooth. Wait for the mixture to come to a simmer, then add the cheese and pepper and continue to whisk until smooth.
  3. Combine the pasta with the cheese sauce and stir in scallions. Season to taste with salt. Pour into a greased casserole dish and sprinkle the breadcrumbs over the top. The casserole may be refrigerated at this point until ready to bake.
  4. Bake, uncovered, at 375 degrees until bubbly and the breadcrumbs are golden brown, about 30 minutes if starting warm, about 45-60 minutes if the casserole has been chilled.
I used a classic Mexican 4-cheese blend that had cheddar, monterey jack, asadero and queso quesadilla (although I'm not sure what that last one is). Feel free to use just cheddar or any mix.

Add a Comment

Rate this recipe: