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a white baking dish of gluten free mac and cheese with a spoon taking out a scoop

Super Creamy Gluten Free Mac and Cheese

Don't skip the creamy just because you're gluten free. Make this ultra-indulgent delcious mac and cheese no matter what diet you're on.
Course Side Dish
Cuisine American
Prep Time 25 minutes
Servings 6 people
Calories 489kcal
Author Rachel Ballard



  • 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.


Note 1: I like King Arthur gluten free flour blend with xanthan gum but you can also find instructions in the post for using cornstarch if you choose. 
Note 2: I recommend whole milk but you can also use half heavy cream and half milk, 2% milk or dairy free milk of your choice as well. Just be aware that the type of milk you use will affect the creaminess of the final dish. 


Calories: 489kcal | Carbohydrates: 51g | Protein: 18g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 562mg | Potassium: 144mg | Fiber: 2g | Sugar: 4g | Vitamin A: 742IU | Calcium: 369mg | Iron: 1mg