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+ servings

Gluten Free Homestyle Mac & Cheese

A healthy twist on the American classic - creamy, cheesy, with a little kick from the secret topping - it's sure to be a crowd pleaser :)
5 from 1 vote
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  • 2 tbsp grass fed butter, I like Kerrygold
  • 1 tbsp arrowroot starch/flour
  • 2 cups organic milk, I used 2%
  • 1/2 tsp salt, more to taste
  • 1/2 tsp black pepper
  • 8 oz raw cheddar cheese, cut into 1 inch cubes
  • 12 oz brown rice pasta, or gluten free pasta of choice - feel free to use regular if you're not avoiding gluten!
  • 10-15 Siete grain free tortilla chips, crushed for topping


  • Preheat oven to 350. Lightly grease a medium sized casserole dish (I used a 3.5 qt dish).
  • Boil pasta according to package directions. Drain and rinse with cold water.
  • Meanwhile, make the cheese sauce. Heat butter in a sauce pan over medium heat. Once melted, add in arrowroot powder and stir vigorously until it starts to bubble. Slowly pour in milk while continuing to stir. Continue stirring over medium heat until the mixture thickens, about 5-10 minutes. Add in salt, pepper, and cheese cube. Stir until cheese is melted in about 5 more minutes. Set on low.
  • Add pasta to greased casserole dish, and pour cheese sauce over top. Mix to combine. Add crushed chips on top. Bake for 25-30 minutes until cheese is bubbling and topping is golden brown. Enjoy!


Calories: 321kcal, Carbohydrates: 53g, Protein: 7g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 302mg, Potassium: 123mg, Fiber: 4g, Sugar: 5g, Vitamin A: 263IU, Calcium: 113mg, Iron: 1mg