Super creamy gluten free mac and cheese
Craving gluten free mac and cheese? There’s no reason to miss out on the just because you’re skipping gluten. I’ve been making this variation of my most popular baked mac and cheese for years so get ready to celebrate everything you love about this homemade classic made just for you.
Jump to Recipe
If you’ve tried to buy a good gluten free mac and cheese at the store, your options have been mostly pre-packaged foil squeeze pouches over gluten free noodles or something frozen and they are all–eh. Not only do they not taste great, they are still full of preservatives, additives and flavors we don’t need.
Instead, indulge in a version that’s truly creamy (almost too creamy for me but we’ll get to the tweaks in a second) and free from that curdled “there’s an egg in this” appearance a lot of baked versions have. I hate that.
You should be able to have a homemade version that no one–and I mean not one single soul–should be able to detect as any different than traditional.
What pasta makes the best gluten free mac and cheese?
I’ve tested a ton and my favorite forever will be (affiliate link) Barilla’s Gluten Free Elbow Macaroni. Any shape of pasta will really work here as long as it’s short (like penne, cavatappi, elbows, etc.) and I find that Barilla’s blend of gluten free flours really eliminates that sticky, goopy brown-rice nastiness I just hate.
Barilla is available in just about every grocery store these days or you can get it on Amazon here.
Pro tip: If you plan to bake your mac and cheese in the oven, make sure to cook your pasta to just al dente or a little bit firm. If you over cook it you’ll have mush after it’s been baked.
What gluten free thickener should I use?
I know a lot of mac and cheese recipes use some blend of cream, eggs, and cheese and just stir it together and toss it in the oven and that’s fine…sorta. But my version is going to require that you make a roux or white sauce first and that means you’ll need a thickener.
In my original baked macaroni and cheese I use flour of course but here I recommend an all purpose gluten free flour blend with xanthan gum in it. I LOVE (affiliate link)King Arthur’s Measure for Measure Gluten Free Flour blend. It works like a champ. You should be able to buy it just about anywhere these days or online as well.
Could I use cornstarch instead of gluten free flour?
You can thicken your pasta sauce with a cornstarch slurry if you don’t want to use a flour blend. To do that, melt your butter, add the milk of your choice reserving about 1/2 cup to the side. Add a tablespoon and a half of cornstarch to the cold 1/2 cup milk, stir well, then add that to the milk in the skillet. Bring to a simmer to thicken, and then add your cheeses.
Pro tip: remember that if you simmer cornstarch too long it will lose its thickening power and go runny on you again. Once your sauce comes to a bubble, add the cheese.
We are dairy free. Can I use a different milk or cheese?
You can! I haven’t tested this particular recipe as dairy free but lots of people have made my other mac and cheese recipes with almond and soy milk and it has been just fabulous.
You won’t need to adjust any measurements or the cook time.
As for cheese you’re on your own there. I’ve never tested with anything other than the real deal.
Tips for the best gluten free mac and cheese
- If you haven’t seen my 18 Secrets to the Creamiest Mac and Cheese check it out for cheese swaps, and flavor boosting ideas.
- Always salt your water before cooking your pasta and taste your white sauce for seasoning after adding the cheese. If it needs more salt, add it.
- Choose cheeses with flavor. Sometimes when people tell me their mac and cheese was bland it’s because they chose plain cheeses with no flavor punch. We love sharp cheddar and swiss and it works great. Avoid subtle cheeses like mozzarella and colby jack on their own. You won’t get much flavor from them. You can also check out this cheese list for ideas.
- Always grate your own cheese to avoid the additives in bagged. When in doubt buy a block of cheese and grate your own. It will melt better and won’t have any powdered anti-caking cellulose in it which could make your sauce lumpy or split.
- When making your white sauce, keep the heat low, be patient and stir like the dickens. Once your butter and flour come together in the skillet (image step 2), add the milk and turn the heat to medium low and stand there and stir (see image step 3) . Don’t go feed the dog or make a snack for the kids or your white sauce may get too hot (even if it’s not boiling) and may split or look a little grainy. If that happens, don’t worry. Just use it anyway. Your texture will be a little off, but the flavor will still be fine.
Pro tip: If you don’t want to bake your mac and cheese, skip it or just stick it under the broiler for 4 or 5 minutes to brown the top. It will be ultra creamy!
How to make gluten free mac and cheese ahead
To make this ahead, add the pasta and stir then allow the whole dish to come to room temperature. Transfer to a baking dish if needed and place a layer of plastic wrap right against the surface to prevent a skin. Refrigerate for up to 2 days. To bake, remove the plastic wrap and place in a cold oven (so you don’t crack your dish) then turn the heat to 400 and bake until hot in the center–about 25 to 35 minutes or so.
Want even more mac and cheese recipes?
Try these and check out even more side dishes here.
- Baked mac and cheese with tomatoes
- Spicy baked mac and cheese
- Stovetop three cheese mac and cheese
- Microwave easy mac and cheese
Super Creamy Gluten Free Mac and Cheese
Ingredients
- 1 1/2 cups gluten free elbow macaroni dry (measure first then boil it)
- 4 tablespoons butter
- 4 tablespoons gluten free flour blend *see note 1
- 2 cups whole milk *see note 2
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dry mustard powder
- 2 cups shredded cheddar and swiss cheese 1 cup of each; measure after grating
Instructions
- Bring a 3.5 quart pot of water to a boil. Add a teaspoon of salt and the pasta. Cook according to the package directions for al dente. Do not over cook. Drain, and rinse with cool water. Set aside.
- In an oven-safe 10" or larger skillet, melt the butter over medium high heat. Add the flour and stir until no pockets of flour remain and the flour taste cooks out–one minute.
- Add the milk and stir to combine. Reduce heat to medium-low and add the salt, pepper and mustard powder. Stir continuously and slowly until the mixture thickens–6 to 8 minutes. Be patient.
- Once thickened enough to coat the back of your spatula, turn off the heat, add the cheeses and stir until melted. Taste for seasoning and add more salt if needed.
- Add pasta and stir to coat. You can serve from here or transfer to the broiler for 4 to 5 minutes until the top just starts to get brown and bubbly.
Notes
Nutrition
This was delicious with half sharp cheddar and half fontina. Thank you@
I’m so glad LouAnn!
This is a winner recipe. I love how you did step by step instructions, they were so helpful. The recipe is easy and now a family favorite.
The pasta doesn’t get soggy if you make it ahead and store in the sauce?
Not if you don’t overcook it in the first place, and don’t bake it to death in the oven. It will be fine.
We made it gluten free using 1 box penne. Just do the x3 ingredients. We used the daiya cheddar cheese and lactose free whole milk. It is very good! Thanks so much!
This is the baked Mac & cheese I’ve been looking for my whole life! Incredibly cheesy (none of that gross curdled stuff that often happens with baked Mac and cheese), flavorful, and a huge hit with the whole family. My most picky eater asked for thirds! I made some minor changes: I added a bit of garlic powder, paprika, and cayenne because we didn’t have mustard, and, like others, I added a GF bread crumb to the top and broiled. I also reserved some sauce to put over spaghetti squash for our keto family member which was also a hit. Fantastic all around!
I’m so glad to hear that Christy!
This recipe is outstanding. I added a tablespoon of spicy prepared mustard and a dusting of cayenne pepper ( we like a little bite to the delicious creaminess of this dish)
I love this one too! And I love spice! I’m so glad you enjoyed it. –Rachel
Added chopped spinach and broccoli!
Made this using GF penne, and reserved some of the sauce to make a cauliflower version for my mom (just boiled the cauliflower for 3 minutes, drained and let cool). I thought that this was so so delicious! Before baking, I sprinkled on some GF breadcrumbs and cheese, and added some chili flakes and a little bit of chili powder to the sauce for extra flavour, I found myself using a little extra mustard powder as well!
I’m so glad you liked it Sara. I think it’s great too! –Rachel
Just made this for lunch. I used the Barilla brand gf pasta, Blue Diamond almond milk, gf flour and took your suggestion to use a bold cheese with flavour (Stilton with ginger and mango). My hubby and I loved it! No leftovers lol!
Wonderful Patti! We love it too. So glad you enjoyed it. –Rachel
I’ve just come across this recipe, and I am so excited to make it! Mac and cheese is one of my most favourite meals, and this looks wonderful. Thanks for thinking of us coeliacs! That pasta looks great too, but I’m English, so will have to see if I can track it down in a supermarket somewhere!
It is wonderful Emily! I hope you love it–and feel free to use any short pasta. It all works! –Rachel