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Mom's Mac n' Cheese

Updated: Feb 26

My mom's mac n' cheese has always been one of my favorite things she makes! When I found out about my gluten allergy, I was horrified by the thought that I may never have my mom's gooey mac n' cheese ever again. Luckily, she's a wizard in the kitchen, & immediately made adjustments to make the mac gluten free for me. Every time I fly back to the east coast, I always know my mom will have a casserole dish full of cheesy gluten free mac n' cheese waiting for me.

And, here's the recipe you've all been waiting for!

mom's mac n' cheese


  • 2 16 oz. boxes of pasta - I like Jovial's fusilli or farfalle the best!

  • 6 cups shredded cheese - I like a blend of gruyere, sharp cheddar & gouda

  • 4 tbsp butter

  • 4 tbsp gluten free flour - I like Bob's Red Mill All-Purpose

  • 2 cups milk

  • 1/2 cup heavy cream

  • 2 tbsp salt

  • 1 tbsp cracked black pepper

  • 1 tbsp garlic powder

  • 1/2 cup chopped scallions

  • 1 cup breadcrumbs

  • paprika to season

  • 2 tbsp butter

The Process

  • preheat oven to 350 degrees

  • boil the water & cook your pasta al dente while creating your cheese sauce*

  • on medium heat, melt 4 tbsp butter in a large sauce pan

  • once butter is melted, add 4 tbsp flour to make a roux

  • once your roux has been created, slowly add in your milk & heavy cream, stirring along the way

  • once everything is smoothly blended, turn heat to low & slowly add in your shredded cheese, continuing to stir

  • add salt, pepper, & garlic powder

  • continue to stir until all of your cheese is fully melted, creating a thick cheese sauce

  • once your cheese sauce is complete, mix in your strained pasta & chopped scallions

  • fully blend & add your pasta/scallion/cheese mixture to a large casserole dish

  • place your mac n' cheese in the oven for 20 minutes, covered with aluminum foil

  • while your mac n' cheese is baking, create your breadcrumb topping in a sauce pan on low heat by adding your 2 tbsp butter, 1 cup breadcrumbs, & paprika**

  • pull your mac n' cheese out at 20 minutes, remove the aluminum foil, cover with your breadcrumb topping, & bake an additional 10-15 minutes.

Let your mac n' cheese cool, or burn your mouth & eat it too quickly like I manage to do every single time. Enjoy as a meal or pack as a side at a family cookout!

P.S. I usually add more salt to this & pretty much every dish, so don't hesitate to add more if your taste buds call for it!

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*I usually cook the pasta a couple minutes short of what the box says

**sometimes I like to toss some bacon in with the breadcrumb topping too!

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