Stovetop Macaroni & Cheese – Gluten Free | Dairy Free

Stovetop Macaroni & Cheese – Gluten Free | Dairy Free

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Stovetop Macaroni & Cheese – Gluten Free | Dairy Free

EQUIPMENT: Measuring cup and spoons, food cutter (#2 Julienne blade), 4 quart Soup Pot

PREPARATION: 1 hour - Makes 4 to 6 servings


  • Kosher salt
  • 3 cups macaroni; rice flour for gluten free
  • 2 tablespoons unsalted butter; for dairy free, Parkay or soy margarine
  • 2 tablespoons flour; rice flour for gluten free
  • 1 cup whole milk; rice milk for dairy free
  • 1¾ cups (about 5 ounces) Lorraine Swiss cheese, diced; Manchego Spanish goat cheese for dairy free
  • 4 ounces sharp cheddar cheese, diced; vegan cheddar for dairy free
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon white pepper
  • ¼ cup Pecorino cheese, grated (#1 grating blade); sheep’s milk version for dairy free


In a large pot of salted boiling water over medium heat 240°F (116°C), cook the macaroni according to the directions on the label or until al dente. Drain the pasta, remove to a large serving bowl and keep warm.

In the same soup pot, melt the butter over medium heat 240°F (116°C). Whisk in the flour and cook, whisking constantly, for 2 to 3 minutes. Gradually whisk in the milk. Cook, whisking until the mixture thickens, about 4-5 minutes. Turn the heat to medium-low 180°F (82°C), and add the cheese in handfuls, whisking to melt. Stir until all the cheese is combined, and season with the mustard, white pepper, and salt to taste. Add the cooked pasta, and stir well to coat all of the pasta with the sauce. Top with grated Pecorino and enjoy