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!
Erin, I have a question about your Mac and cheese. I have made it a few times now and I love the flavor, but for some reason even though I cook and stir the cheese in the sauce until it is smooth, once it bakes it has a gritty taste. What could I be doing wrong?
Hi Cassandra, we’re so glad you loved the flavor! We’re sorry you had that experience with the texture. It sounds like the cheese is getting too hot in the oven. You could try lowering the oven temp/decreasing the baking time and even covering with foil to maintain the moisture. We hope your next batch goes much better!
This is the best GF Mac & cheese!! I forgot how good M&C was, it has been so long since I’ve had it, and like others have commented here, most recipes are terrible. Thanks so much Erin! Please consider selling your cookbook in Canada!! ❤️
Hi Kat, thank you for your kind feedback! We’re so glad you loved the mac and cheese! Erin’s newest cookbook Let’s Bake Gluten-Free Vol. 1 is available internationally as an eBook, if you are interested. It can be found in our online store. Happy baking!
i am learning how to cook for myself since i’ve finally moved out of my family home and this was the first time i ever made my own sauce for pasta and this was simple enough even i could do it!! it was very yummy too!
it came out gritty in texture my sauce but i do think thats due to me being a beginner. i definitely want to try making it again, so i want to know how i could get that gritty texture out. is it due to me not whisking enough when i add the cheese? i was a little unsure on how runny it was supposed to be at the end. i’m also wondering if it’s the flour and maybe i didn’t let it just cook enough.
Hi Jess, we’re so glad you enjoyed the recipe! We’re sorry your first attempt ended up a little gritty. That usually happens if the cheese is added when the sauce is too hot and/or the mixture isn’t constantly whisked while slowly adding in the milk. This will cause the dairy to curdle. Also, freshly grated cheese blends better than pre-shredded packages since those include anti-caking agents that don’t melt smoothly. We hope these ideas help!
OMG!!!! SOOOOOO GOOD. I did 1 cup each of sharp and extra sharp cheddar and smoked gouda.
It was amazing!
Yay! We’re so happy to hear how much you loved the recipe, Lori! Thank you so much for sharing such a kind review!
Can this be prepared in advance and baked on the day needed?
Hi there, it can be made up to 1 day ahead! Prepare it according to the recipe and spread it into a casserole dish. Cover and refrigerate. The next day, top it with cheese and bake for 20-25 minutes at 325°F. We hope this helps!
I made this a few weeks ago and it was creamy and delicious. I can’t handle spicy so I omitted cayenne.
We’re so glad you enjoyed the mac and cheese, Sue! Thanks for your kind feedback.
I am just a few months in dianosed with Celiac and I love this recipe. but i found the best gluren free pasta ever. it is so much like reg my sons love it too. Barilla Gluten-Free and Ronzoni Gluten Free. I also Buy these rice macaronni noodles that are amazing. just wanted to let people know about the brands but I loved the recipe for sure
That is so great to know! I’m going to have to look for that brand myself. Thanks for sharing!
Making this for the second time and sticking to exact recipe. It’s a winner! This time I doubled it and am bringing it to my mother’s 91st birthday party. Not planning on telling anyone it’s gluten free! So yummy! Thank you for sharing. 🙂
One word….Delicious!
This turned out so creamy and delicious. We loved every bite!
I’m so glad you enjoyed it!
I have tried many gluten free mac and cheese dishes before and this has by far been the best one! My kids loved it and didnt leave any left overs. Thats a win in my book! Thanks for posting!
THANK YOU! My son had to start eating gluten-free and his favorite dish was mac and cheese. I thought we were out of luck but now he loves this recipe even more than the others! Thank you!
Help!!! I’m out of real butter, but I do have margarine. Would that work instead of the butter??
Yes that will work great!
This is my first review ever pertaining to a recipe I found on the internet. Every single macaroni and cheese recipe I’ve tried is always dry the next day and just lacks flavor. This is the best mac and cheese I’ve ever made and is very easy and it takes minimal effort!!!! Our leftovers were creamy ALL week, it was astonishing!!! I think that parmesan cheese has something to do with it. Thanks for an epic and easy recipe!!
I’m so glad you liked it! Great the leftovers were delicious too 🙂
We made this for dinner and it was so good!!
Wow, just wow! Love this creamy stovetop Mac and cheese! So easy and I love that it uses simple ingredients. Thank you 🙂