Living With Coeliac Disease and Being Gluten Free

Gluten-Free Baked ‘Mac & Cheese’

Gluten-Free Baked Mac & Cheese


  • 1 box ( 1 lb / 454 g ) Notta Pasta Fettuccine
  • 4 Tbsp butter
  • 1 small onion, minced
  • 3 Tbsp potato starch*
  • 3 cups whole milk
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp dried thyme leaves
  • 1 bay leaf
  • 2 & 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Parmesan
    *Potato starch is found in the baking aisle or Jewish food section of the grocery store.


  1. Put a large pot of salted water on to boil for pasta. Butter a 9″X13″ baking dish. Preheat broiler to high.
  2. Melt butter in a medium-sized saucepan over low heat. Add onion and cook until soft. Add potato starch and whisk until incorporated.
  3. Add milk, salt, pepper, thyme and bay leaf. Whisk constantly until thickened and smooth. Bring sauce just to a boil and add cheddar and parmesan. Stir until cheeses are melted.
  4. Remove bay leaf and keep cheese sauce on low heat, stirring occasionally.
  5. Meanwhile, cook pasta in boiling water for 4 minutes. Time carefully. Drain
  6. Pour Pasta back into the pot and mix in cheese sauce. Combine well.
  7. 7 Pour ‘Mac & Cheese’ Pasta into prepared baking dish. Broil for 3 to 5 minutes or until top is lightly browned.