Gluten Free Crockpot Mac and Cheese

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Easy, quick, cheesy and delicious gluten-free mac and cheese your whole family will love.

Prep Time15

Cook Time3

Total Time3 13

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 455kcal

Cost: $10

16 ounces sharp cheddar cheese See notes about using other kind of cheeses.
12 ounces gluten free macaroni noodles I use the Jovial brand. Use my Thrive Market link and save on your first order! They carry all of the Jovial products that are often times hard to find in stores.
3 tbsp arrowroot Or corn starch or potato starch.
2 cups milk I typically use almond milk since we do not buy regular milk at home.
1 stick butter or half cup. You can also use ghee.
1/2 cup sour cream
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of salt and pepper
1 cup lobster meat pre-cooked, this is optional

Step 1: Fill up a pot with water and cook the pasta according to the box. Cook the noodles al denete so they have a bit of a bite to them. If you over cook them, they will end up soggy when the mac and cheese is done.
Step #2: Drain the noodles.
Step #3: Add all ingredients to your crockpot or multi-purpose instant pot. Give it a good mix.
Step #4: Cook the mac and cheese in the crockpot on low for 3 hours, mixing the mac and cheese throughout in between.

Servings: This recipe yields approximately 8 servings.

Nutriton: The nutriton on this recipe is just an estimate and cannot be guaranteed.

Storage: This recipe can last for up to 5 days in the fridge. If you add in lobster, I would only suggest keeping it for 3 days.