Gluten-Free Low-Fat Mac and Cheese with Dairy-Free Options

Ingredients:

• 8 ounces uncooked gluten-free macaroni (or your preferred gluten-free pasta)
• 1/8 teaspoon salt for the cooking water (optional)
• 2 cups nonfat milk (or rice milk for dairy-free)
• 2 tablespoons + 2 teaspoons white or brown rice flour
• 3/4 teaspoon onion powder
• 1/4 teaspoon salt, or more to taste
• 1 cup low-fat sharp shredded cheddar cheese (use dairy-free shredded cheese such as Daiya or Follow Your Heart for a dairy-free option)
• 1/8 teaspoon hot sauce or chipotle sauce (optional, for a bit of heat)

Instructions:

1. Bring a large pot of water to a rolling boil. Add salt if desired. Cook the gluten-free pasta according to the package directions, using extra water for best texture. If you prefer softer pasta, cook a bit longer than al dente. Drain and rinse under cold water, then return to the pot.
2. While the pasta is cooking, combine the milk, rice flour, onion powder, and salt in a cold, large saucepan. Whisk until smooth. Place over medium-high heat and bring to a gentle boil, whisking frequently. Once it reaches a boil, reduce heat and simmer, stirring often, until the mixture thickens, about 1–3 minutes.
3. Remove the sauce from the heat, stir in the hot sauce if using, then add the shredded cheese. Stir until the cheese melts and the sauce becomes smooth. Pour the cheese sauce over the cooked pasta and toss until the pasta is thoroughly coated.
4. If you like a browned top, transfer the mac and cheese to an oven-safe dish and place briefly under the broiler for 1–2 minutes, watching closely so it doesn’t burn.

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