The Best Gluten Free Macaroni and Cheese
This Gluten Free Macaroni and Cheese is the cozy, creamy, no one will know it's gluten free comfort dish you have been searching for. One spoonful and you'll understand why it's the kind of recipe that gets requested over and over again.
This gluten free macaroni and cheese has everything you love about the classic version but with tender pasta that stays firm with a velvety cheese sauce that clings to every nook and cranny. The taste is rich, buttery and ultra creamy!
My kids adore this recipe so much that it has become a weekly request at our dinner table. I've tried countless gluten free macaroni and cheese recipes over the last 8 years, but I've finally perfected this one that my kids literally lick the bowls clean. It's becoming one of those comforting family staples that reminds me why I love cooking in the first place.
And honestly? I think it's the best gluten free mac and cheese out there! The noodles stay perfectly al dente, the sauce is unbelievably smooth since we are using three types of cheeses. Everything comes together to create a dish that belongs at every family dinner, holiday table and cozy nights at home.
Looking for more irresistible side dishes? Check out my Honey Roasted Baby Carrots, this Slow Cooker Mexican Street Corn and the Best Soft Gluten Free Dinner Rolls.
WHY YOU'LL LOVE THIS GLUTEN FREE MACARONI AND CHEESE
- Incredibly creamy: The blend of cheeses melts into a velvety sauce that coats the pasta, giving you that classic mac and cheese creaminess without weighing down the dish.
- Kid tested and parent approved: My kids ask for this again and again making it a guaranteed family favorite even for picky eaters.
- Fits every occasion: It's simple enough for busy weeknights but special enough to serve with turkey or ham for Thanksgiving or Christmas dinner.
INGREDIENTS YOU NEED
- Sharp cheddar cheese: Bold, tangy flavor. Grate your own cheese for better taste and texture.
- Colby Jack cheese: Melts so easily and adds a great balance to the sharper cheese.
- Mozzarella cheese: Gives the sauce that ultra stretchy texture and cheese pull that we love.
- Gluten free macaroni pasta: I like the Jovial brand but you can use whatever brand of gluten free noodles that you like. Choose one that will not be mushy.
- Garlic powder and paprika: The perfect spices for macaroni and cheese.
- Salt and black pepper: To taste.
- Butter: Creates a rich, velvety base for the sauce.
- Gluten free 1:1 flour blend: Used to make the roux for the cheese sauce. Helps to thicken it up.
- Evaporated milk: Makes the sauce extra creamy without watering it down. You can use whole milk as an alternative.
- Heavy cream: Hands down give the cheese sauce that rich and luxurious texture that makes creamy mac and cheese!
- Dijon mustard: Don't worry, you won't taste it but it adds a subtle tang that makes the cheese flavor really stand out.
Scroll down to the recipe card for quantities used.
HOW TO MAKE GLUTEN FREE MAC AND CHEESE
Step 1: Preheat oven to 350 degrees and grease 9x13 baking dish. Cook the pasta, then set aside.
Step 2: In a bowl, mix the seasonings and set aside. Melt the butter and add half the seasonings then add the flour, butter and evaporated milk to make a roux.
Step 3: Whisk the heavy cream into the roux. Add the remaining seasonings and mustard.
Step 4: Add half the shredded cheese to the skillet making sure the cheese is fully melted.
Step 5: In a large bowl combine the cooked pasta and cheese sauce.
Step 6: Pour half the mixture into a prepared casserole dish and top with remaining cheese then layer again. Bake at 350 degrees F for 25-30 minutes until bubbly.
EMILY'S TIPS
- Choose a high quality gluten free pasta. I can't stress this enough, since there are alot of gluten free pastas to choose from. My rule of thumb is ones that use brown rice or chickpeas tend to hold shape better and don't get mushy. My favorite is the Jovial brand.
- Cook the pasta al dente. Gluten free pasta softens quickly, so slightly undercooking it keeps it firm once mixed with the sauce.
- Use freshly grated cheese. This I can't stress enough either! Pre-shredded cheese contains starches that prevent melting which makes the sauce grainy so it's always best to shred your own.
- Add the cheese off the heat. Cheese can curdle or become gritty if melted over too high of heat. Stir it in once the pot has cooled slightly.
- Broil at the end. If you like the classic baked mac and cheese crust, broil for 2 minutes until the top is golden brown.
SERVING SUGGESTIONS
Serve this gluten free macaroni and cheese alongside these other great side dishes:
- Creamy Red Skin Mashed Potatoes
- Gluten Free Sourdough Stuffing
- Slow Cooker Mexican Street Corn
- A simple salad
- Honey Roasted Baby Carrots
It also pairs perfectly with baked chicken, grilled pork chops or even a cozy bowl of chili.
MAKE AHEAD AND STORAGE INSTRUCTIONS
This gluten free macaroni and cheese can easily be made ahead of time and baked for later. First, prepare the pasta and cheese sauce as directed. Combine them in the baking dish and cover tightly with lid or plastic wrap then refrigerate up to 2 days in advance. When ready to bake, add an extra splash of milk since gluten free pasta absorbs liquid and bake until hot and bubbly.
For storage:
- Refrigerate: Store for 3-4 days in an airtight container.
- Reheating: Add a splash of milk and warm over low heat on the stovetop or in a 300 degree F oven.
- Freeze: You can freeze unbaked mac and cheese for up to 2 months by placing in a freezer safe bag or container. Thaw overnight before baking.
RECIPE FAQ'S
What is the best gluten free pasta for macaroni and cheese?
Brown rice pasta or chickpea pasta works best because it holds shape well. I love the Jovial brand.
Does gluten free pasta fall apart in baked dishes?
Not if you undercook it by 1-2 minutes and use a sturdy gluten free brand.
Can I make this into a stovetop only version?
Yes, cook the noodles until al dente, skip the baking step and serve immediately.
Can I add protein to this mac and cheese?
Yes! Stir in shredded chicken, cooked sausage, bacon or even lobster for a special occasion.
Why did my cheese sauce turn grainy?
This happens when cheese overheats. Remove the pot from the heat before adding the cheese.
I hope you give this Gluten Free Macaroni and Cheese a try! If you do give this recipe a try, please let me know!
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The Best Gluten Free Macaroni and Cheese
- Total Time: 1 hour
- Yield: 12 1x
- Diet: Gluten Free
Description
This Gluten Free Macaroni and Cheese is the cozy, creamy, no one will know it's gluten free comfort dish you have been searching for. One spoonful and you'll understand why it's the kind of recipe that gets requested over and over again.
Ingredients
- 1 lb block sharp cheddar cheese
- 1 lb block colby jack cheese
- 8 oz block mozzarella cheese
- 1 lb gluten free macaroni noodles or elbow pasta
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp ground black pepper
- 3 tbsp butter
- 3 tbsp gluten free 1:1 flour blend
- 1 (12oz) can evaporated milk
- 2 cups heavy cream
- 1 tbsp dijon mustard
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13 casserole dish and set aside.
- Shred the blocks of cheese and mix in a large bowl, set aside.
- Bring a large pot of water to a boil and salt generously. Boil the pasta according to the package directions, just under al dente. Drain and set aside.
- In a small bowl, mix together the garlic powder, paprika, salt, and pepper. Set aside.
- Melt the butter in a large skillet over medium heat. Add half the seasoning mixture; stir well and cook for 30 seconds.
- Add the flour and whisk into the butter mixture to make a roux. Cook for 1-2 minutes, stirring often.
- Whisk the evaporated milk into the roux a little at a time, then very slowly whisk in the heavy cream while whisking constantly until fully incorporated. Add the remaining seasoning and Dijon mustard; cook until thickened while whisking often.
- Add half the shredded cheese to the skillet one handful at a time, whisking well between each addition. Make sure the cheese is fully melted into the sauce before adding another handful of cheese.
- In a large bowl, combine the cooked pasta and the cheese sauce. Pour half of the mixture into the prepared casserole dish and top with half of the reserved shredded cheese.
- Spread the rest of the pasta mixture over the cheese layer in the casserole dish, then top with the remaining shredded cheese.
- Bake at 350 degrees F for 25-30 minutes until bubbly.
- Turn the oven to broil and cook the macaroni and cheese for an additional 2 minutes until the top is golden brown.
Notes
- Cook noodles until just under al dente.
- Shred your own cheese for best melt, texture and flavor.
- Whisk the ingredients well together when combining the flour, and butter. Then whisking well as the cheese melts into the sauce.
- If you'd like that golden top, turn the oven to broil and broil for an additional 2 minutes.
- Make Ahead: Prepare the pasta and cheese sauce as directed. Combine them in a baking dish and cover tightly then refrigerate up to 2 days in advance. When ready to bake, add an additional splash of milk and bake until hot and bubbly.
- Storage: Refrigerate in an airtight container for 3-4 days.
- Freezer: Freeze unbaked mac and cheese for up to 2 months in a freezer safe bag or container. Thaw overnight before baking.
- Reheating: Add a splash of milk and warm over low heat on the stovetop or in a 300 degree F oven until warm.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 513 kcal
- Sugar: 3g
- Sodium: 876.2mg
- Fat: 35.9g
- Saturated Fat: 20.6g
- Carbohydrates: 22.6g
- Fiber: 1.2g
- Protein: 28g
- Cholesterol: 111.1mg
