Gluten Free Mac and Cheese

Easy, homemade gluten-free mac and cheese that is ready to go in about 20 minutes from start to finish. It’s perfectly creamy, cheesy and delicious.

Serve this as stovetop mac and cheese – or top it with more cheese 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 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 dinners!

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 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 Foods, but you can use any brand of gluten-free pasta in this recipe. 
• Milk: I prefer this sauce made with whole milk (we love A2 whole milk!) but it also works with 2% milk.
• Cheeses: You can swap in other cheeses for the cheddar and parmesan if you like! I also like using part gruyere cheese. 
• Mustard Powder: Adds a yummy flavor to the sauce!

How to Make Gluten-Free Mac and Cheese

• To start – boil some water and cook the pasta according to package instructions 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.
• Melt the butter over medium-high 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 until it has all been added.

Tip: Use warm milk rather than cold to make the sauce so the flour doesn’t clump up when you add it.

• Next whisk in the seasonings then add the cheese.
• Stir until smooth and melted, then add the pasta. 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 baking dish. 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 Beef Stew
• Gluten-Free Chili
• Baked Sticky Chicken
• Best Chicken Fajita Marinade

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!

Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.

Gluten-Free Mac and Cheese

Author: Erin Collins

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

Easy, homemade gluten-free mac and cheese that is ready to go in about 20 minutes from start to finish. It’s perfectly creamy, cheesy and delicious. Serve this as stovetop mac and cheese or pop it in the oven for baked mac and cheese!

Cook ModePrevent your screen from going dark

5 from 7 votes

Servings: 6

Print

1323 shares

• Share
• Tweet
• Pin

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!

Recipe Notes

Gluten-Free Pasta: My favorite brand of pasta is Jovial Foods, but you can use any brand of gluten-free pasta in this recipe. 

Milk: I prefer this sauce made with whole milk (we love A2 whole milk!) but it also works with 2% milk.

Cheeses: You can swap in other cheese for the cheddar and parmesan if you like! I also like using part gruyere cheese. 

For Oven-Baked Mac and Cheese: This recipe works well baked in the oven as well. Preheat the oven to 325F and pour the mac and cheese into a baking dish after making it. Top with a little more cheese (I like to use a combination of cheddar/parmesan) and bake for 15-20 minutes. 

Calories: 311kcal | Carbohydrates: 51g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 279mg | Potassium: 107mg | Fiber: 1g | Sugar: 4g | Vitamin A: 307IU | Calcium: 94mg | Iron: 1mg

NUTRITION INFORMATION:

Calories: 311kcal