When we decided to go gluten-free, this was one of my first missions. Just like when I got pregnant with Judith after being vegan for a while, this was my biggest craving. There's just something about mac and cheese! I tried a few recipes that were more complicated than this and turned out quite starchy. I just kind of threw this one together one day, and thought it wasn't bad!
First of all, get some gluten-free (ie rice) elbow pasta, and cook according to the directions. Rinse the noodles well and make sure there are no clumps after draining them when they are done, or they will all stick together and be a yucky, starchy, horrible mess.
While the pasta is cooking, throw this simple sauce together:
3 tbsp butter
1 1/2 cups milk
2 cups grated sharp cheddar cheese
3 tbsp arrowroot flour (you could try using less if you want it to be less starchy, but then the sauce won't be as thick)
1 tsp salt
Shot or two of hot sauce (optional)
In a small pot over med-low heat, melt the butter. Then add milk and wait a minute or two, stirring constantly, to allow it to warm up (do not ever let it boil!). Then add cheese, a little at a time, while whisking. Once the cheese is all melted and integrated (it takes several minutes, be patient and keep whisking), slowly sprinkle in the flour (you don't want it to clump), while continuing to whisk, and then add the salt and hot sauce (if you want).
When the noodles are ready, pour the sauce over top, mix, and voila! Mac and cheese without irritating your gut. Unless, of course, you have issues with milk. Sorry.
The cheese sauce is also wonderful served over steamed broccoli and cauliflower!
Judith decided to eat hers with ketchup instead of hot sauce. The other kids and I had ours just plain (pictured above). The kids ate it all up, when normally they leave half a bowl of the boxed mac and cheese, score!