Creamy, cheesy, and deeply comforting, this stovetop mac and cheese hits every note you want from the classic — without any of the gut-wrenching aftermath that can come with a traditional version. The swap to gluten free elbow pasta and gluten free flour keeps the dish within safe thresholds, while the milk portions per serving stay well under the lactose ceiling that Monash research supports. A roux built from butter and gluten free flour gives the sauce real body, and layering in freshly grated sharp cheddar and Parmesan in stages means you get a silky, lump-free result every time. Dry mustard and smoked paprika do quiet but important work in the background, adding depth that makes this taste like something you'd order at a restaurant rather than a compromise meal. The optional scallion greens on top are a smart finishing touch — only the green tops are used, which keeps the allium issue off the table entirely. It comes together in about the time it takes to boil pasta, and serves four generously, making it a weeknight staple worth keeping on permanent rotation.
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Bring a large pot of well-salted water to a boil. Cook the gluten free elbow pasta according to package directions until just al dente — tender but with a slight resistance at the center. Reserve 1/4 cup of the pasta cooking water, then drain the pasta through a colander and set aside.
Melt the butter in a medium saucepan over medium heat. Once the butter is foamy and fully melted, add the gluten free flour and whisk constantly for 1 minute, until the mixture is pale golden and smells slightly nutty.
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