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Gluten Free Apple Cider Mac and Cheese

With this gluten free apple cider mac and cheese, you can spice up a classic with two simple ingredients- perfect for fall!
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‍‍When I think of comfort food, mac and cheese is at the top of my list. Warm, creamy, gooey- just oozing with cheesy goodness! So good!

I'm always a little wary when someone says they do not like cheese. How?!? Why?!? Do you hate puppies too?

And box mixes definitely have a place, but I prefer taking just a bit more time to make my own. This time, I added two extras to really hone in on some fall flavors- apple cider and cinnamon. A little sweet, but still creamy & delicious!

Check out this new twist on a fall comfort food classic!

You can also try a hard apple cider, which is another great option.

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Ingredients for Gluten Free Apple Cider Mac and Cheese

  • Gluten Free Pasta
  • Butter
  • Gluten Free Flour
  • Milk
  • Apple Cider
  • Cream Cheese
  • Greek Yogurt
  • Shredded Cheese
  • Cinnamon

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Tips for Gluten Free Macaroni and Cheese

  • Keep stirring the sauce. A whisk will help remove small lumps.
  • Salt the water before adding the pasta.
  • Reserve a little pasta water to add to the sauce.
  • Rinse pasta with cold water immediately after draining.

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What are the best cheeses for mac and cheese?

Your favorite will come down to personal preference, but here are the most popular choices!

  • Cheddar- it's a timeless staple!
  • Parmesan
  • Gruyere
  • Brie
  • Gouda
  • Monterey Jack
  • Fontina

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Fall Gluten Free Macaroni and Cheese

 

Storing Mac and Cheese

Macaroni and cheese will keep for 4-5 days in an airtight container in the refrigerator. When reheating, add a few drops of water or milk if the pasta appears dry. The best method for reheating is in the oven.

Gluten Free Apple Cider Mac and Cheese

With this gluten free apple cider mac and cheese, you can spice up a classic with two simple ingredients- perfect for fall!

Prep:
5
min
cook:
15
min
total:
25
min
Author:

Ingredients
  • 2 Tbsp. butter
  • 2 Tbsp. gluten free flour (I used oat)
  • 1 c. milk
  • 1 c. apple cider
  • Salt and pepper
  • 4 oz. cream cheese
  • 1/2 c. plain Greek yogurt
  • 2 c. cheese, shredded
  • 1/8 tsp. cinnamon
  • 12 oz. gluten free pasta
Instructions
  1. CHEESE SAUCE: In a medium saucepan, heat the butter over low heat, until melted. Then, whisk in the flour. Next, whisk in the milk and apple cider. Season with salt and pepper. Bring mixture to a boil, stirring occasionally.
  2. PASTA: Meanwhile, heat a pot of water according to package directions. Add salt. Then, add the gluten free pasta and cook until tender. Reserve at least 1/2 a cup of pasta water. Next, drain and rinse pasta with cold water.
  3. CHEESE SAUCE: Add the cream cheese when the mixture has begun to thicken. Whisk until melted and mostly smooth. Then, add the Greek yogurt, cheese, and cinnamon. Whisk until mixture is smooth and everything has melted.
  4. In a large mixing bowl or one of the pots/pans. Add the pasta water to the pasta. Stir. Next, add the cheese sauce and stir until pasta is coated.

** This mixture is pretty saucy. You could use 16 oz. of pasta, but the extra sauce will thicken after sitting for a little. In addition, it will work well if you refrigerate and reheat any leftovers.

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