Dig in to the ultimate gluten-free macaroni and cheese recipe! This rich and creamy pasta dish is incredibly easy to whip up in about 20 minutes. Whether you enjoy it straight from the stovetop or baked with a crispy breadcrumb topping, this dish promises to satisfy all your comfort food cravings!
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Jump to:
- Author's Notes
- Simple Ingredients
- Best Cheeses for Macaroni and Cheese
- How to Make Gluten-Free Mac & Cheese
- Make Gluten-Free Mac & Cheese Sauce
- Gluten-Free Stovetop Mac & Cheese
- Gluten-Free Baked Mac & Cheese
- Storage Instructions
- Make Ahead Instructions
- Top Recipe Tips
- What to Serve With Gluten-Free Mac and Cheese
- Recipe FAQs
- More Gluten-Free Side Dish Recipes
- Recipe
- Comments and Ratings
Author's Notes
I've made a version of this mac n cheese for many years. What I love about this recipe is the versatility. You can use the same recipe to make a quick stove top gluten-free macaroni cheese to round out an easy dinner or take that same delicious cheesy pasta, top it with some breadcrumbs, and bake it until golden for the best gluten-free baked mac and cheese you'll ever eat!
You really don't need separate recipes for a stovetop or baked version! And believe me, whenever I make this easy recipe, everyone swoons - even the gluten-eaters! I get so many compliments and requests to make it again and again!
Simple Ingredients
- Gluten-Free Elbow Pasta: I used my homemade gluten-free pasta for this recipe but I have also made it with store-bought pasta. My preferred brand of gluten-free pasta for this recipe is Ancient Harvest elbow macaroni. It has great texture that holds up well in this dish.
- Freshly Grated Cheeses: I used a combination of cheddar and mozzarella. See below for more cheesy suggestions!
- Sweet Rice Flour: This gluten-free flour is the thickening agent for the cheese sauce. I prefer to use sweet rice flour over other options for gluten-free roux, because behaves most similarly to wheat flour in this recipe.
- Whole Milk: I've used 2% as well. Whole milk lends to a richer sauce. You could even use skim milk, but the sauce won't be as rich.
- Heavy Cream: This also adds richness to the sauce but you can substitute with more milk if desired.
- Gluten-Free Breadcrumbs: This is only needed if you plan to bake the mac n cheese. I prefer gluten-free panko for this recipe because they are a bit crunchier.
*Refer to the recipe card for full ingredient information.
Best Cheeses for Macaroni and Cheese
Traditional Mac and Cheese typically calls for cheddar cheese, but you can absolutely play around with other types of cheese and combinations of cheeses you use in this recipe, given a few caveats. Let's discuss!
What cheese is best for Macaroni and Cheese?
- Cheeses that melt well: Cheddar, Gruyère, Monterey Jack, mozzarella, Fontina, and Gouda are all good choices. Avoid fresh mozzarella though as it gets a bit too gloopy in the sauce.
- Grate your own cheese for better melting and flavor. While pre-shredded cheese is gluten-free, often times the anti-caking agents used can cause the sauce to be a bit grainy. My preference is to grab a block of cheese and get out the grater!
- Use a combination of cheeses. If you want to go beyond the cheddar, choose a combination of cheeses. I typically use primarily cheddar cheese and then fill in the remaining amount needed with one or two of the options below.
Recommended Types of Cheeses
- Medium and Mild Cheddar Cheese: Makes for a rich and creamy sauce. This combination is kid approved!
- Sharp Cheddar Cheese: Sharp cheddar is also classic, but the sharp cheddar taste is likely preferred my more sophisticated palates!
- Mozzarella Cheese: If you love a good, gooey cheese pull, mozzarella is a good choice. I would use this in combination with cheddar cheese.
- Monterey Jack Cheese: Similar to mild cheddar or mozzarella, this cheese is mild and creamy, perfect for picky eaters.
- Gruyère Cheese: Adds a nutty flavor for a touch of elegance.
- Smoked Gouda Cheese: This cheese is typically easy to find and balances the sharpness of sharp cheddar cheese perfectly.
- Parmesan Cheese: I wouldn't go heavy on this cheese because it's not the best melter, but a small amount can add a sharp depth of flavor, perfect in combination with other cheeses.
How to Make Gluten-Free Mac & Cheese
The first step to making gluten-free Mac and cheese is to make the creamy homemade cheese sauce. My cheese sauce starts with a basic gluten-free béchamel (or white sauce) which is simply milk thickened with a roux; a mixture of butter and sweet rice flour. Add some cheese and voila - you've got cheese sauce! All that is left to do is to add your cooked elbow macaroni and you have the best homemade Mac and cheese you'll ever eat!
Make Gluten-Free Mac & Cheese Sauce
- Melt the butter and whisk in the sweet rice flour.
- Let this cook for about 2 minutes.
- Gradually whisk in the milk and cream. Let simmer until the sauce thickens, about 5-10 minutes.
- Remove from heat and gradually stir in the cheeses.
Gluten-Free Stovetop Mac & Cheese
Now that you have your creamy cheese sauce, it's time to turn it into macaroni and cheese!
- Cook your pasta, according to package directions. Be sure not to over cook, especially if you plan to bake the macaroni and cheese. You can cook your macaroni noodles while you are preparing the cheese sauce.
- Once the pasta is cooked to al dente, stir the cooked pasta into the cheese sauce.
At this point you have stovetop macaroni and cheese! You can serve it right from the pan straight to hungry mouths! If you prefer to serve as macaroni and cheese casserole instead, just take it one step further! See below!
Gluten-Free Baked Mac & Cheese
- Pour the macaroni and cheese into a greased casserole dish.
- Top with breadcrumbs and bake until the crunchy topping is golden brown and the macaroni and cheese is bubbling! It only takes about 15-20 minutes in a preheated oven!
Storage Instructions
To store gluten-free mac and cheese, transfer any leftovers to an airtight container once it has cooled to room temperature. Refrigerate up to 3-5 days.
When reheating, you can use the microwave or stovetop, adding a splash of milk to maintain creaminess if needed.
Make Ahead Instructions
*This recipe can be made ahead of time, but it is best when served as close to preparation as possible. The pasta will absorb moisture the longer it sits and the mac and cheese may lose some of its creaminess. That said, you can follow the instructions below if you need to make it ahead, which is sometimes necessary.
After assembling the mac and cheese in the baking dish, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours.
When you're ready to bake it, preheat your oven to 400°F. Depending on the size and depth of your baking dish, the baking times may vary. Generally, it will take about 30-60 minutes to heat through. Keep an eye on it towards the end and adjust the baking time as needed. If the top begins to brown too quickly, cover it with foil.
Top Recipe Tips
- I used white cheddar cheese in this recipe, feel free to use orange cheddar.
- You can also use mild or medium cheddar for less sharp flavor.
- Feel free to mix and match your cheeses, use 12 ounces total and be sure they are good melting cheeses; such as cheddar, Monterey Jack, gruyere, gouda, or mozzarella (not fresh mozzarella).
- The recipe calls for garlic, which makes a more sophisticated flavor. Feel free to leave it out for a more classic macaroni and cheese flavor.
- When baking, keep an eye on the casserole. Some breadcrumbs brown more quickly than others. Cover with foil if your topping is browning too much before the mac and cheese becomes bubbly.
What to Serve With Gluten-Free Mac and Cheese
Looking for some main entrées to serve with your delicious macaroni and cheese? Check out some of my delicious gluten-free recipes like Italian beef sandwiches and crispy chicken cutlets!
Recipe FAQs
The simple answer is don't overcook the pasta, especially if you plan to bake the dish. Cook the pasta just until it is almost done, as it will continue to cook in the sauce. Sometimes the package directions can lead you astray, so check the pasta regularly while it cooks so that you don't over cook it.
Choosing a high quality pasta also makes a big difference. Some gluten-free pastas cook up more mushy or fall apart easier than others. Choose a brand that you know holds up well. I prefer Ancient Harvest or my homemade pasta for this recipe.
Using freshly grated cheese in your macaroni and cheese really does make all the difference. The cheese melts much more smoothly, which results in a creamier sauce. It only takes a few extra minutes and is so worth it!
You can usually find some variety of gluten-free breadcrumbs at the grocery store. I tend to prefer gluten-free panko breadcrumbs since they are a bit crunchier. You could also use gluten-free crisped rice cereal as a topping.
You can prepare the gluten-free macaroni and cheese recipe as stated, then transfer it to a crock pot or slow cooker to keep warm until serving, up to 2-3 hours. Set the crock pot to 'low' and stir occasionally. Once heated through and bubbly, feel free to turn it down to the 'keep warm' setting to prevent over-cooking.
Recipe
Gluten-Free Macaroni and Cheese (Baked or Stovetop)
Ingredients
- 4 Tablespoon butter
- 4 Tablespoon sweet rice flour
- 1 clove garlic (minced (optional), or ¼ teaspoon garlic powder)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon nutmeg
- 2 cups whole milk (2% is fine)
- ½ cup heavy whipping cream
- 8 ounces sharp white cheddar cheese (freshly grated)
- 4 ounces mozzarella or Monterey Jack cheese (freshly grated)
- 8 ounces gluten-free elbow pasta
Optional topping
- 2 Tablespoon butter (melted)
- 1 cup gluten-free breadcrumbs
Instructions
Stove-Top Version:
- Boil the elbow pasta according to package instructions until al dente. Drain and set aside.
- In a large saucepan over medium heat, melt 4 tablespoons of butter.
- Add minced garlic and cook for about a minute until fragrant.
- Stir in 4 tablespoons of sweet rice flour, along with salt, pepper, and nutmeg.
- Cook for about 2 minutes, stirring occasionally.
- Gradually whisk in 2 cups of whole milk and ½ cup of heavy whipping cream.
- Keep whisking until the sauce thickens, about 5-10 minutes.
- Once thickened, remove from heat and gradually stir in the grated cheeses until melted and the sauce is smooth.
- Add the cooked elbow pasta to the cheese sauce, stirring until evenly coated.
- Serve immediately.
Baked Version:
- Preheat your oven to 400°F. Lightly grease a 2-quart baking dish with butter or cooking spray.
- Follow steps 1-9 from the stove-top version to prepare the pasta and cheese sauce.
- Transfer the macaroni and cheese to the prepared baking dish.
- Mix 2 tablespoons of melted butter with 1 cup of gluten-free breadcrumbs and sprinkle evenly over the mac and cheese.
- Bake in the preheated oven for 15-20 minutes, or until the mac and cheese is bubbly and the topping is golden brown. Keep an eye on it to prevent over-browning; if necessary, cover with foil.
- Once done, remove from the oven and let the dish cool for a few minutes before serving.
Notes
- Store leftovers in an airtight container up to 3-5 days.
- If baking, keep an eye on the casserole. Cover with foil if your topping is browning too much before the mac and cheese becomes bubbly.
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Erika says
Delicious! So creamy with freshly grated cheese. It was the perfect side dish for dinner guests.
Katie Olesen says
Freshly grated cheese makes all the difference!
Kelly says
I made the stovetop version. I found the sauce to be dreamy and creamy! My only problem with it was the pasta-to-sauce ratio wasn’t spot-on. I used the “serves4” recipe. There was way too much sauce for the pasta, and it only fed 3, with sauce leftover. I didn’t take away stars for this, because I used a different pasta shape. I made mine with small shells (ala Annie’s gluten free white Mac and cheese in a box). I’ll definitely use 6 or maybe even 8 oz of pasta next time. Overall, great recipe!