Easy, gluten-free mac and cheese that is ready in 20 minutes! It’s perfectly creamy, cheesy and delicious.
This recipe is my kids #1 dinner request! Serve this as simple mac and cheese – or top it with gluten-free breadcrumbs and pop it in the oven for a baked gluten-free macaroni and cheese!
There are few things better than a warm bowl of creamy homemade mac and cheese. I’m here to tell you it’s easy to make gluten-free and well worth the effort.
This gluten-free mac and cheese dinner only takes 20 minutes to make and is way better than any boxed option out there. I almost always have everything to make it on hand and it’s one of my kid’s favorite meals!
If it’s pasta you love, you also might like this gluten-free spaghetti sauce or this best gluten-free Alfredo sauce.
Ingredients You’ll Need
This gluten-free mac and cheese recipe has a creamy homemade bechamel sauce as a base. That might sound fancy but it’s really simple to make! Here are a few notes on the ingredients:
- Gluten-Free Pasta: My favorite brand of pasta is Jovial Brand brown rice pasta, but you can use any brand of gluten-free pasta in this recipe. I also like barilla gluten free elbow pasta.
- Milk: I prefer this sauce made with whole milk (we love A2 whole milk!) but it also works with 2% milk. For best results, do not use skim milk.
- Cheeses: Sharp cheddar and parmesan cheese is my favorite combination! (Fresh cheese is way more flavorful than cheddar cheese powder!) You can swap in any cheese you like. I also like using part gruyere cheese.
- Mustard Powder: Adds a yummy flavor to the mac n cheese sauce! You can also add a little garlic powder if you like.
- Gluten-Free Flour: This is used to thicken the sauce. I usually recommend using a brand that contains xathan gum for gluten-free baking. However, sauces do not necessarily need xanthan gum so any brand of gluten-free flour will work in this easy recipe!
How to Make Gluten-Free Mac and Cheese
- To start – boil some water in a large pot and cook the gluten free noodles according to package instructions will al dente in salted water. While the pasta cooks make the sauce.
- I like to start by microwaving the milk. You want to add warm milk to the sauce so it turns out smooth. Cold milk will cause the flour to clump up.
- Now you’ll make a gluten-free roux for the gluten-free bechamel sauce. Melt the butter over medium heat.
- Add the flour and cook for a few minutes to get the raw flour taste out of the mixture.
- Whisk in the warm milk, stirring constantly during the cooking process until it has all been added.
Tip: Use warm milk rather than cold to make the creamy sauce so the flour doesn’t clump up when you add it.
- Next whisk in the seasonings then add the shredded cheese.
- Stir until smooth and melted, then add the cooked pasta to the creamy cheese sauce. Mix until combined and serve!
For Baked Gluten-Free Macaroni and Cheese
This recipe works well as a quick and easy stovetop mac and cheese, and also as a baked dish. Baked mac and cheese makes a great side dish for so many meals!
Preheat the oven to 325F and pour the mac and cheese into a baking dish. Top it with a little more cheese (I like to use a combination of cheddar/parmesan) and bake for 15-20 minutes.
Storage/Make-Ahead Options
Storage: This macaroni and cheese is best the day it’s made. Store any leftovers in an airtight container in the refrigerator.
Make Ahead as a Baked Side: To make the mac and cheese in advance, prepare it according to the recipe and spread it into a casserole dish. Top it with gluten-free breadcrumbs if you like for a crunchy topping! Cover and refrigerate for up to 1 day before baking. Top it with cheese and bake for 20-25 minutes at 325F.
More Gluten-Free Dishes to Try:
- Gluten-Free Chicken Parmesan
- Gluten-Free Beef Stew
- Gluten-Free Chili
- Baked Sticky Chicken
- Best Chicken Fajita Marinade
MORE GLUTEN-FREE RECIPES
I hope you love this recipe as much as we do! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!
Easy, Gluten-Free Mac and Cheese
Ingredients
- 12 oz gluten-free pasta
- 2 cups milk preferably whole milk but 2% will work
- 3 tablespoons butter
- 2 tablespoons gluten-free flour
- ½ teaspoon salt
- ¼ teaspoon mustard powder
- pinch of cayenne pepper optional
- 2-3 cups freshly shredded sharp cheddar cheese about 8oz
- ½ cup freshly grated parmesan cheese
Instructions
- Cook the pasta in salted water according to package instructions. Microwave the milk for 1 minute until it is slightly warm.
- Meanwhile, make the sauce. In a skillet or pot over medium-high heat, melt the butter. Whisk in the flour and cook for 2-3 minutes. While whisking, slowly drizzle in the milk. Continue to whisk until smooth until all the milk has been added.
- Stir in the salt, mustard powder and cayenne. Bring the sauce to a boil, then reduce the heat to low, and cook, stirring, for 2 to 3 more minutes. Stir in cheddar and parmesan, stirring constantly until all of the cheese has melted into the sauce.
- Remove the sauce from the heat and stir in the cooked pasta. Season to taste with more salt and pepper if needed. Serve hot and enjoy!
Can this be made ahead, frozen and then heated day of you want to serve?
Hi Hannah, this recipe is best the day it’s made. The gluten-free noodles will break down and struggle with texture if frozen and reheated. Thank you for your question!
Can leftovers be refrigerated and reheated? If so, do I need to add more milk or anything when reheated?
Hi Wendi, yes you can store leftovers in an airtight container in the fridge for up to 3 days, though the mac and cheese is the best the day it’s made. Adding in 1-2 tablespoons of milk should help and you can even add a little butter to help freshen up the texture. We hope you enjoy!