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How Can I Thicken My Mac N Cheese Sauce?

user001

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user001 Contributor
user001
Posted

I'm planning to make some Mac n cheese with veggies this week. I haven't made it in probably a year or more, I am confident that wegmans gluten free pasta will be delicious. I used to make it with a roux with flour of course, I was thinking of baking a potato and using that to thicken the sauce. I also have gluten-free cornstarch. Anyone have any experience making a roux? I use cornstarch in my gravy, but I'm worried it might be weird with dairy. Thoughts, ideas?

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StephanieL Enthusiast
StephanieL
Posted

I've never used a roux in my mac and cheese but I have made them for other things using gluten-free flour and never had a problem.

beth01 Enthusiast
beth01
Posted

I have been making a roux when I make hot dishes since there is a real lack of cream of mushroom and cream of chicken soup around here that is gluten free.  You just might have to use more than you would have before

GFinDC Veteran
GFinDC
Posted

Psyillium husks are good for thickening water containing liquids.  Not sure if the would work for a roux tho.

Adalaide Mentor
Adalaide
Posted

I do this all the time. I learned to make mac & cheese from a roux first and that's how I keep doing it. I use whatever flour I have at hand. I started using rice flour, although I'm not a super fan of it it works. I much prefer to use the AP flour that I keep on hand instead. At any rate, either worked just fine and my mac & cheese is as awesome as ever. And now I want some!

beth01 Enthusiast
beth01
Posted

My daughter and boyfriend have been hounding me to make homemade mac and cheese.  I have never done it, but I would think it would taste better than anything on the shelves.  My daughter was a die hard Kraft Mac and Cheese fan so I am not sure how homemade will stack up to her expectations.

LauraTX Rising Star
LauraTX
Posted

As Addy said, any all purpose flour mix (even baking mixes like pamelas) make great thickeners when used in a roux.  I generally make a roux with half corn starch and half brown rice flour, but if I am out of one, I use whatever flour is on hand.  Brown rice flour takes a little longer to thicken than white rice flour.  But either will make a great cheese sauce.  

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user001 Contributor
user001
Posted
  • Author

You guys think I should use different proportions? I used to go on the rule that 1 tbls of fat + 1 tbls of flour to thicken 1 cup of liquid. I never measure anything exactly but I have a good eye. This will be my first gluten free roux, so im really hoping its not a bust. Like I said its been a year or more since Ive made my famous mac n cheese, I know it wont be the same but the original recipe took a few times to perfect. Im hoping to pump up this version with some veggies like spinach inside and tomatoes on top.

beth01 Enthusiast
beth01
Posted

I usually just eyeball everything also, but I have noticed that I need a bit more roux now than I did before.  Just my personal experience with the three things I have made, lol.  Someone with more experience will know more than I.

LauraTX Rising Star
LauraTX
Posted

You guys think I should use different proportions? I used to go on the rule that 1 tbls of fat + 1 tbls of flour to thicken 1 cup of liquid. I never measure anything exactly but I have a good eye. This will be my first gluten free roux, so im really hoping its not a bust. Like I said its been a year or more since Ive made my famous mac n cheese, I know it wont be the same but the original recipe took a few times to perfect. Im hoping to pump up this version with some veggies like spinach inside and tomatoes on top.

I use the 1:1 proportion.  There are probably slight differences in the amount of freed starches each individual flour puts off, so just eyeball it.

abqmalenurse Newbie
abqmalenurse
Posted

Xanthan gum would work.

NatureChick Rookie
NatureChick
Posted

I have never made mac and cheese from scratch but I use potato starch to thicken my gravies and sauces. I prefer it to flours because it doesn't impart any flavor so you don't have to cook it in order for it to be done, just add enough to get to the thickness you want and serve. 

But you do have to use less of it than flours so adding slowly helps to avoid going too far too fast. 

I haven't tried xanthum gum as a thickener but I generally try to avoid it and guar gum because both are known to cause digestive symptoms and mess with blood sugar levels. I only had a bad reaction once when I ate too much of something containing it in one sitting, but it was bad enough for me to learn that the maximum daily doses for each are pretty low.

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user001 Contributor
user001
Posted
  • Author

Thanks you guys. I think I might just go with potato starch because it sounds like i can adjust if necessary. I can't wait! I will update later in the week when i finally make it.

lpellegr Collaborator
lpellegr
Posted

I make homemade mac and cheese all the time, using 2T butter + 2T cornstarch for the roux, with 2 cups of milk and as much cheese as I can cram into it.

NatureChick Rookie
NatureChick
Posted

I'm curious to know from anyone who has tried both if cornstarch is similar to potato starch when used as a thickener. I've only experimented with potato and not corn. Does it impart flavor, does it clump more or less than flours, etc.?

horseatemymoney Newbie
horseatemymoney
Posted

Hi I have tried this way of making mac and cheese before.  Its good, no need to make a roux, and there is less dishes to wash up after.

 

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LauraTX Rising Star
LauraTX
Posted

That makes me think of this recipe... I was going through bookmarks yesterday and drooled over this:  Open Original Shared Link

psawyer Proficient
psawyer
Posted

To the original question, we use Bob's Red Mill all purpose gluten-free flour for this.

user001 Contributor
user001
Posted
  • Author

I just wanted to update. I made this over the weekend and it was really tasty! I put spinach in the sauce and pureed a potato in with the onion. It thickened it nicely but I didn't make nearly enough sauce, I think the corn pasta sucks up the liquid quite a bit. Very tasty! I topped it with cut up tomatoes and a little parmesan cheese. It was a bit much for my tummy, so I don't think i will be making it again for awhile.

SMRI Collaborator
SMRI
Posted

Something else to make before going totally gluten-free :D.  We used the recipe on the Creamettes box and I love it!!  I use Wondra for making gravy or roux usually but cornstarch works fine too.  I always add potato water to my gravy as well...well, I used to do all that I guess.  

gilligan Enthusiast
gilligan
Posted

I do this all the time. I learned to make mac & cheese from a roux first and that's how I keep doing it. I use whatever flour I have at hand. I started using rice flour, although I'm not a super fan of it it works. I much prefer to use the AP flour that I keep on hand instead. At any rate, either worked just fine and my mac & cheese is as awesome as ever. And now I want some!

What is AP flour?

beth01 Enthusiast
beth01
Posted

All purpose

gilligan Enthusiast
gilligan
Posted

All purpose

Thanks!

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