gluten free baked mac and cheese recipe

Written BySheba G Updated On
gluten free baked mac and cheese recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best gluten free baked mac and cheese recipe

I’ve been making this gluten-free baked mac and cheese recipe for my family for years, and it’s always a hit. My kids love it because it’s creamy and cheesy, and I love it because it’s easy to make and packed with nutritious ingredients.

This recipe is a classic comfort food dish that originated in the United States, but I’ve modified it to be gluten-free so that everyone can enjoy it. The dish is typically made with a combination of cheddar and Parmesan cheese, but I like to use a blend of different cheeses to give it a richer flavor.

The key to making a great mac and cheese is to use a roux-based sauce that’s thick and creamy, rather than a liquid-based sauce that can be too runny. I like to use gluten-free pasta, such as brown rice pasta or quinoa pasta, to make the dish gluten-free.

This recipe is perfect for any occasion, whether you’re looking for a comforting meal after a long day or want to serve something special at your next family gathering. It’s also great for meal prep because you can make the sauce ahead of time and store it in the fridge for up to three days.

Gluten Free Baked Mac and Cheese

Gluten Free Baked Mac and Cheese

4.8 from 1388 votes

This gluten free baked mac and cheese delivers a creamy, cheesy sauce and a crispy, golden topping. It uses gluten free pasta and a simple roux made with gluten free flour for a comforting classic.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pasta and Topping

12 oz gluten free elbow macaroni
1/2 cup gluten free panko breadcrumbs
2 tbsp unsalted butter, melted

For the Cheese Sauce

4 tbsp unsalted butter
1/4 cup gluten free all-purpose flour
3 cups whole milk
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
3 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the gluten free elbow macaroni to the boiling water and cook until al dente, about 8 to 10 minutes, according to package directions.
4Drain the pasta in a colander and set it aside.
5In a medium saucepan, melt 4 tablespoons of butter over medium heat.
6Whisk in the gluten free flour and cook for 1 minute, stirring constantly, until the mixture is bubbly and golden.
7Gradually pour in the milk while whisking continuously to prevent lumps.
8Continue to cook over medium heat, whisking often, until the sauce thickens and begins to bubble, about 5 to 7 minutes.
9Remove the saucepan from the heat and stir in the salt, pepper, garlic powder, onion powder, and paprika.
10Add the shredded cheddar and Gruyere cheeses, stirring until the cheese is fully melted and the sauce is smooth.
11Combine the cooked pasta with the cheese sauce in a large bowl, stirring until every piece of pasta is evenly coated.
12Transfer the mixture to a 9×13 inch baking dish and spread it into an even layer.
13In a small bowl, mix the gluten free panko breadcrumbs with the melted 2 tablespoons of butter until the crumbs are moistened.
14Sprinkle the buttered breadcrumbs evenly over the top of the mac and cheese.
15Bake in the preheated oven for 20 to 25 minutes, until the sauce is bubbly and the topping is golden brown and crispy.
16Let the dish rest for 5 minutes before serving to allow the sauce to set.

🔧Equipment

Large pot
Medium saucepan
Whisk
9×13 inch baking dish
Colander
Measuring cups and spoons
Cheese grater

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a dairy free version, use plant based butter, milk, and cheese shreds. Ensure all ingredients are certified gluten free to avoid cross contamination.

Watch Video Of How Gluten Free Baked Mac and Cheese Works

This gluten-free baked mac and cheese recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or want to serve something special at your next family gathering. It’s also great for meal prep because you can make the sauce ahead of time and store it in the fridge for up to three days.

To store leftover mac and cheese, let it cool completely before refrigerating or freezing. When reheating, simply place it in the oven at 350°F (180°C) until warmed through.

❓ Frequently Asked Questions About Gluten Free Baked Mac and Cheese

What type of pasta should I use in this recipe?

You can use any type of gluten-free pasta you like, such as brown rice pasta or quinoa pasta. Some brands may have different textures or flavors, so feel free to experiment and find the one you like best.

Can I substitute other types of cheese in this recipe?

Yes, you can substitute other types of cheese in this recipe if you prefer. For example, you could use mozzarella instead of cheddar or add some feta cheese for an extra burst of flavor.

How do I make sure the sauce doesn’t become too runny?

To avoid a runny sauce, make sure to cook the roux until it’s thick and creamy before adding the milk. You can also add more cheese or flour if needed to thicken the sauce.

Can I make this recipe in advance?

Yes, you can make the sauce ahead of time and store it in the fridge for up to three days before using it. Just be sure to let it come to room temperature before using it.

Is this recipe suitable for people with dairy allergies?

No, this recipe is not suitable for people with dairy allergies because it contains milk and cheese.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts