Gluten Free Mac and Cheese Recipe

For me, a really good mac and cheese is the definition of comfort food. It’s the dish I turn to when I need a little warmth, something that feels both simple and deeply satisfying.

This version is my go-to, a from-scratch recipe that comes together in about the time it takes to boil the pasta. It’s wonderfully creamy, and you can enjoy it straight from the pot or give it a quick broil for a crispy, golden top.

Ingredients Needed for the Recipe

• 1 pound dried gluten free pasta: I use elbows for that classic look, but any shape you love will work perfectly here.
• ¼ cup butter: This forms the rich base for our sauce, giving it that traditional, comforting flavor.
• 4 tablespoons gluten free all purpose flour: We’ll whisk this with the butter to create a roux, which is what thickens the cheese sauce beautifully.
• 2 ½ cups milk: This is the liquid base for our sauce. I often use unsweetened almond milk, but any milk you have on hand will do.
• 3 cups shredded sharp cheddar: This is our star cheese, providing a fantastic, tangy flavor that really stands out.
• 1 cup shredded mozzarella: I like to add this for its excellent meltability and to create a super creamy, stretchy texture.
• ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder: These simple seasonings work together to build a well-rounded, savory background flavor.
• Optional: 1/3 cup grated parmesan: Stirring this in at the end will add a richer, sharper, more complex cheesy note to the sauce.

Choosing Your Gluten Free Pasta

Not all gluten free pastas are created equal, and the brand you choose can make a big difference in the final dish. My personal favorite is a brown rice pasta, as I find its texture and flavor to be the closest to traditional wheat pasta.

You could also use a chickpea or lentil-based pasta if you’d like to add a bit more protein to your meal. Just be sure to follow the package directions carefully, as cooking times can vary between different types and shapes.

I tend to avoid pastas that are a blend of many different flours, as they can sometimes have a slightly off-putting aftertaste. A simple, single-flour pasta usually yields the best, most neutral result.

How to Make Gluten Free Mac and Cheese?

Step 1 – Cook the Pasta

Bring a large pot of well-salted water to a rolling boil. Add your gluten free pasta and cook it according to the time on the package, aiming for an al dente texture.

Once it’s done, drain the pasta and give it a quick rinse with cool water. This stops the cooking process and helps prevent it from becoming mushy.

Step 2 – Start the Sauce with a Roux

While the pasta is cooking, melt the butter in a separate saucepan over medium heat. You want it fully melted and just starting to bubble a little.

Add the gluten free flour to the butter and whisk it continuously for about a minute. You’re looking for a smooth paste that has lost its raw flour smell.

Step 3 – Create the Milk Base

Slowly pour the milk into the butter and flour mixture, whisking constantly as you do. This steady whisking is the key to preventing any lumps from forming.

Add the salt, pepper, garlic powder, and onion powder to the pan. Let the mixture simmer gently over low heat, stirring often, until it thickens enough to coat the back of a spoon.

Step 4 – Melt in the Cheese

Take the saucepan completely off the heat. This is an important step, as adding cheese to too much heat can cause it to become greasy or grainy.

Now, whisk in all of your shredded cheeses—the cheddar, mozzarella, and parmesan if you’re using it. Keep whisking until the sauce is completely smooth, creamy, and velvety.

Step 5 – Combine and Serve

Pour the finished cheese sauce over your drained pasta and stir everything together until every piece is beautifully coated. The sauce might seem a bit loose at first, but it will thicken up as it sits.

You can serve it just like this, straight from the pot. Or, if you prefer a crispy top, you can move on to the next step for a quick broil.

To Bake or Not to Bake

You certainly don't have to bake this mac and cheese. I love it just as it is, creamy and direct from the stovetop. It’s the fastest way to get dinner on the table.

If you’re craving that baked texture with a crispy top, I have a little shortcut. Instead of a full bake, I use the broiler. It gives you that golden, crunchy crust without drying out the creamy pasta underneath.

Simply transfer the mac and cheese to an oven-safe dish, top with a sprinkle of breadcrumbs and a little extra parmesan, and broil for just 3-5 minutes. Watch it closely, as it can go from golden to dark very quickly under the broiler.

Tips

• Always shred your own cheese from a block. Pre-shredded cheeses are coated to prevent clumping, which can make your sauce less smooth.
• If your sauce seems too thick after adding the cheese, you can thin it out with a splash of milk until it reaches your desired consistency.
• Feel free to get creative with add-ins. A cup of frozen peas, some cooked broccoli florets, or even some shredded cooked chicken can turn this into a full meal.
• Taste the sauce before you combine it with the pasta. This is your chance to adjust the seasoning, adding a little more salt or pepper if you think it needs it.

Storing and Reheating Your Leftovers

Any leftovers will keep beautifully in the refrigerator for up to five days. I like to store it in the same pot with a lid, or in a covered container. The pasta will absorb some of the sauce as it sits, which is perfectly normal.

When you’re ready to enjoy it again, reheat it gently on the stovetop with a small splash of milk added. This will bring back the creamy, saucy texture. You can also reheat it in the microwave, stirring every 30 seconds.

This mac and cheese also freezes quite well for up to two months. Thaw it overnight in the refrigerator before reheating. The pasta may be a bit softer after freezing, but the flavor will still be wonderful.

I hope this recipe becomes a trusted favorite in your home, just like it is in mine. It’s a simple, from-scratch dish that proves gluten free comfort food can be every bit as delicious.