Gluten Free White Cheddar Mac and Cheese with Truffle Oil

Total time35 min

Prep time10 min

Cook time25 min

Gluten Free White Cheddar Mac and Cheese with Truffle Oil

This is the kind of creamy, spoon-coating mac and cheese that makes a case for itself before the truffle oil even hits the bowl. Butter and flour cook down into a silky base, then whole milk and heavy cream turn it into a sauce that clings to every curve of pasta rather than pooling at the bottom of the bowl. Sharp white cheddar and nutty Gruyère melt in for that deep, tangy backbone, while dry mustard, garlic powder, and a whisper of cayenne keep things from tasting flat. The finishing touch — a real drizzle of white truffle oil — turns an already-great bowl of mac and cheese into something you'd actually order at a restaurant. Reserved pasta water lets you loosen the sauce to whatever consistency you're craving, so it stays glossy and creamy right up to the last bite. Flaky salt and fresh chives on top are optional, but honestly, don't skip them. It's a comforting, restaurant-worthy dish that fits neatly into a gluten free kitchen.

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Ingredients

4 servings

For the pasta

12 oz cavatappi or elbow macaroni
Banza Made From Chickpeas Cavatappi Pasta
Veggiecraft Cavatappi Pasta
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1 tbsp kosher salt, for pasta water

For the sauce

3 tbsp unsalted butter
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups whole milk
1 cup heavy cream
½ tsp dry mustard
¼ tsp garlic powder
¼ tsp cayenne pepper
salt and white pepper, to taste
10 oz sharp white cheddar cheese, freshly grated (about 2 ½ cups)
2 oz gruyère cheese, freshly grated (about ½ cup)

For finishing

1–2 tbsp white truffle oil

For serving

2 tbsp fresh chives, thinly sliced (optional)
flaky sea salt, to taste (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the pasta and cook according to package directions until al dente — tender with a slight resistance at the center. Reserve ½ cup of pasta cooking water, then drain through a colander and set aside.
2
While the pasta cooks, melt the butter in a medium saucepan over medium heat until foamy. Add the flour and whisk constantly for 1–2 minutes, until the mixture turns a pale golden color and smells faintly nutty.

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