Instead, indulge in a version that’s truly creamy (almost too creamy for me but we’ll get to the tweaks in a second) and free from that curdled “there’s an egg in this” appearance a lot of baked versions have.
Not only do they not taste great, they are still full of preservatives, additives and flavors we don’t need. If you’ve tried to buy a good gluten free mac and cheese at the store, your options have been mostly pre-packaged foil squeeze pouches over gluten free noodles or something frozen and they are all–eh. I’ve been making this variation of my most popular baked mac and cheese for years so get ready to celebrate everything you love about this homemade classic made just for you. Craving gluten free mac and cheese? There’s no reason to miss out on the just because you’re skipping gluten.
