My gluten-free baked mac & cheese is creamy comfort food without the gluten!
I cook GF elbow pasta until just al dente (don’t forget to rinse it!), then whisk butter with GF flour blend for a velvety cheese sauce.
The secret? Freshly shredded cheese melts better than pre-packaged.
Pour into a buttered casserole dish and bake at 350°F until bubbly.
Try my dairy-free variation with plant-based ingredients or add protein with bacon bits!
Stick around for my storage tips and serving suggestions.
Ingredients
- Gluten-Free elbow macaroni
- Butter
- Gluten-Free Flour Blend
- Powdered mustard
- Milk
- Yellow onion
- Paprika
- Egg
- Sharp cheddar cheese
- Kosher salt
- Black pepper
- Gluten-Free panko breadcrumbs
Recommended Tools
Making gluten-free mac and cheese doesn’t have to be complicated when you have the right kitchen tools on hand. These must-have items help you prep, cook and bake this comfort food classic to perfection so everyone can enjoy a creamy, crispy mac and cheese without the gluten.
- Large Pot:
Essential for boiling your gluten-free pasta to the perfect al dente texture without overcrowding.
- Colander:
Helps you drain the pasta quickly and give it that recommended quick rinse to reduce excess starch.
- Medium Saucepan:
Perfect for creating your smooth, creamy cheese sauce without burning or sticking.
- Whisk:
Crucial for blending the gluten-free flour with butter and ensuring your cheese sauce is lump-free.
- 2-Quart Casserole Dish:
The exact size recommended for baking your mac and cheese to bubbly perfection.
- Box Grater:
Makes shredding your own sharp cheddar cheese quick and easy for the best melting texture.
Instructions for gluten-free baked mac & cheese
Preheat your oven to 350°F and butter a 2-quart casserole dish—we’re about to create some magic!
Start by cooking ½ pound of gluten-free elbow macaroni in boiling salted water until it’s al dente. Don’t overcook it, folks! Give it a quick rinse after draining to wash away excess starch that can make your final dish gummy.
In a saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of gluten-free flour blend and 1½ tablespoons of powdered mustard. Keep whisking for about 5 minutes until the mixture looks smooth and golden. This is your roux—the secret to a thick, creamy sauce!
Pour in 3 cups of milk, ½ cup of finely diced yellow onion, and 1 teaspoon of paprika. Let this mixture simmer for 10 minutes, stirring occasionally. The sauce should thicken up nicely—your kitchen will start smelling amazing at this point!
Now comes a chef’s trick: temper the egg by adding a little hot sauce to it first, then whisk the egg into your sauce. This prevents the egg from scrambling!
Stir in 9 ounces (¾) of your shredded sharp cheddar cheese, 1½ teaspoons of kosher salt, and a few grinds of fresh black pepper until everything’s melted and smooth.
Fold your cooked pasta into this cheesy heaven and pour it all into your prepared dish. Sprinkle the remaining cheese on top—because you can never have too much cheese, right?
For that irresistible crispy topping, melt 3 tablespoons of butter and toss it with 1 cup of gluten-free panko breadcrumbs until they’re well-coated. Sprinkle this mixture evenly over your mac and cheese.
Bake for 35-40 minutes until the top is golden brown and everything is bubbly around the edges. Let it rest for 5 minutes before serving—I know it’s hard to wait, but your taste buds will thank you!
Pro Tips
When handling gluten-free pasta for mac and cheese, give it a quick rinse after cooking to reduce excess starch that can make the final dish gummy or overly thick.
This simple step ensures your gluten-free mac and cheese maintains a creamy texture while preventing the pasta from clumping together in the cheese sauce.
Substitutions & Variations
Gluten-free mac and cheese is wonderfully adaptable and can be customized to suit different dietary needs, flavor preferences or occasions.
- Dairy-Free Option: Substitute plant-based butter, unsweetened almond or oat milk and dairy-free cheese shreds for a completely allergen-friendly version that still delivers creamy satisfaction.
- Protein-Packed: Add diced ham, crispy bacon bits or shredded rotisserie chicken folded in before baking for a heartier main dish that satisfies bigger appetites.
- Veggie Boost: Incorporate steamed broccoli florets, roasted cauliflower, sautéed mushrooms or wilted spinach to increase nutritional value and add contrasting textures.
- Spicy Kick: Mix in diced jalapeños, a dash of cayenne pepper or a tablespoon of hot sauce to the cheese sauce for a version that brings some heat to this comfort classic.
- Gourmet Upgrade: Replace some or all of the cheddar with smoked gouda, fontina or gruyere and top with caramelized onions for an elevated version perfect for dinner parties.
Leftovers & Storage Tips
While making variations is fun, knowing what to do with leftovers is just as valuable for any home cook!
Store your mac & cheese in an airtight container for up to 3 days in the fridge. When reheating, add a splash of milk to revive creaminess.
For freezing, portion it into individual servings and thaw overnight before heating. Don’t toss those crispy edges – they’re gold in tomorrow’s lunch!
Serve With Broccoli Florets
Baked Mac & Cheese with a Crispy Gluten-Free Crust
A delicious gluten-free mac and cheese with a crispy panko topping.
- ½ pound Gluten-Free elbow macaroni
- 3 tbsp butter + 3 tbsp for topping
- 3 tbsp Gluten-Free Flour Blend or 2 tbsp rice flour + 1 tbsp tapioca starch
- 1½ tbsp powdered mustard
- 3 cups milk
- ½ cup finely diced yellow onion
- 1 tsp paprika
- 1 large egg
- 12 oz sharp cheddar cheese, shredded
- 1½ tsp kosher salt
- Fresh black pepper
- 1 cup gluten-free panko breadcrumbs or crushed gluten-free crackers
- Preheat oven to 350°F; butter a 2-quart casserole dish.
- Cook pasta al dente in boiling salted water; drain.
- Melt butter; whisk in gluten-free flour and mustard, cook 5 minutes until smooth.
- Add milk, onion, paprika; simmer 10 minutes.
- Temper in egg; stir in ¾ cheese, salt, and pepper; fold in pasta; pour into dish; top with remaining cheese.
- Melt butter; toss breadcrumbs; sprinkle on top.
- Bake 35-40 minutes; rest 5 minutes before serving.
