Macaroni and Cheese Made with 100% Corn Pasta
Prep time
Cook time
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The traditional wheat macaroni and cheese get's a gluten-free and low-glycemic makeover. This cheesy and tasty pasta will be a hit with your family!
Recipe type: Main, Side, Lunch, Dinner, Kid Friendly
Cuisine: American, Gluten Free, Low Glycemic
Serves: 3-4
  • 1 bag (454g or 1 lb) 100% corn macaroni noodles*
  • 160 gm or 5.6oz Farm Style Gouda, shredded (or cheese of choice)**
  • 1¼ cup or 300 ml whole fat milk
  • 40g or 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • pinch of salt, extra if desired
  • ¼ tsp ground black pepper
  • 1 tbsp fine yellow corn flour (not cornstarch)***
  1. Cook the macaroni noodles according to package instructions. Corn pasta cooks very fast, so give your full attention to it. To make the sauce: In a large pot melt the butter, once melted saute the onion until soft and translucent. Add the corn flour and stir until it forms a roux (thick paste). Pour half a cup of milk into the pot and stir until well combined. Sprinkle a pinch of salt and the ground black pepper into the pot, stir well. Add the shredded cheese and a little more of the milk. Continue stirring as the cheese begins to melt. Pour the rest of the milk and continue stirring until the cheese completely melts and the cheese sauce forms. Taste again and adjust salt if necessary.
  2. Mix the cooked and drained macaroni into the pot, be careful not to overspill. Continue mixing until all the noodles are well coated with the sauce. Serve right away and sprinkle with paprika, chile or cayenne powder .
*You can use any brand of corn pasta you like. For the recipe pictured here I used noodles bought at a health food store. But my first choice for 100% corn pasta is Sam Mills Pasta D'Oro.

**Gouda is a great cheese for mac and cheese, but feel free to use your favourite melting cheese.

***Instead of yellow corn flour you can replace it with oat flour -- if you're Celiac make sure it's gluten-free.
Recipe by Spicie Foodie ™ at