Gluten Free Roux For Mac And Cheese. Pour the cheese sauce over the gluten free mac and gently toss the macaroni in the cheese sauce. How to make gluten free roux for sauces + soups (paleo and keto options):
Shred the cheddar cheeses and set aside. 4 to 5 ounces cheddar cheese, shredded (fresh, not preshredded) salt and freshly ground pepper, to taste. For cheese sauce without a roux.
The dish is then placed under the broiler to lightly toast the top.
Mac and cheese is one of those meals that’s not inherently gluten free but is a cinch to adapt, especially because my version has no flour roux. This is an easy recipe to prepare with minimal ingredients, and ready. Over time, you will learn the consistency you want in your roux. To make this ahead, add the pasta and stir then allow the whole dish to come to room temperature.
