gluten free baked macaroni and cheese recipe

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The Best gluten free baked macaroni and cheese recipe

I’m so excited to share my favorite gluten-free baked macaroni and cheese recipe with you all. This dish is a staple in our household, and I’ve perfected it over the years to make it not only delicious but also easy to make.

The origins of macaroni and cheese are unclear, but I can tell you that it’s a classic comfort food that never fails to put a smile on our faces. My kids love helping me in the kitchen, and this recipe is one of their favorites – they can’t get enough of the creamy sauce and gooey cheese on top.

As a busy mom, I appreciate how quickly this dish comes together and how versatile it is for any occasion. Whether we’re having a family dinner or just need a quick meal after school, this recipe is always a good idea.

Plus, it’s a great way to get some veggies in – I like to add steamed broccoli or carrots to make it feel a bit healthier. The key to this recipe is using high-quality ingredients, especially the cheese – I swear by Cabot’s 50-year cheddar for that perfect balance of sharpness and creaminess.

Now, let’s get started with the recipe! This dish is perfect for any time of year, whether you’re looking for a cozy winter warmer or a summer side dish that’s easy to transport.

Gluten Free Baked Macaroni and Cheese

4.8 from 1616 votes

A creamy and cheesy baked macaroni and cheese made entirely without gluten. This comforting dish uses gluten free pasta and a rich cheese sauce, baked until golden and bubbly.

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

🥘Ingredients

For the Pasta

1 pound gluten free elbow macaroni
1 tablespoon salt for pasta water

For the Cheese Sauce

4 tablespoons unsalted butter
1/4 cup gluten free all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
3 cups shredded sharp cheddar cheese
1 cup shredded Gruyere cheese

For the Topping

1 cup gluten free panko breadcrumbs
2 tablespoons melted unsalted butter
1/4 cup grated Parmesan cheese

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Bring a large pot of water to a rolling boil over high heat, then add 1 tablespoon of salt.
3Add the gluten free elbow macaroni to the boiling water and cook according to package directions until al dente, which is typically 7 to 9 minutes.
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 smooth.
7Gradually pour in the milk and heavy cream while whisking continuously to prevent lumps.
8Add the salt, black pepper, garlic powder, and mustard powder, then continue whisking until the sauce thickens and begins to bubble, about 3 to 5 minutes.
9Remove the saucepan from the heat and stir in the shredded cheddar and Gruyere cheeses until fully melted and the sauce is smooth.
10The sauce should be thick and creamy.
11In a small bowl, combine the gluten free panko breadcrumbs, 2 tablespoons of melted butter, and grated Parmesan cheese.
12Mix until the breadcrumbs are evenly coated.
13Add the cooked macaroni to the cheese sauce and stir until all the pasta is well coated.
14Pour the mixture into a 9×13 inch baking dish and spread it evenly.
15Sprinkle the breadcrumb topping evenly over the macaroni and cheese.
16Bake for 20 to 25 minutes, until the sauce is bubbly and the topping is golden brown.
17Remove the dish from the oven and let it cool for 5 minutes before serving.
18The macaroni and cheese will be hot and creamy with a crunchy topping.

🔧Equipment

Large pot
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For best results, use a high quality gluten free pasta blend that holds its shape well. You can substitute the Gruyere with additional cheddar or Monterey Jack cheese. The dish can be assembled ahead and refrigerated, then baked just before serving, adding 10 minutes to the baking time.

Watch Video Of How Gluten Free Baked Macaroni and Cheese Works

This gluten free baked macaroni and cheese is the dish I bring when I want everyone at the table to be happy, whether it is a weeknight dinner or a holiday spread with a house full of people.

It holds up well on a buffet, feeds a crowd, and nobody ever notices it is gluten free.

Make it once for a family gathering and you will be asked to bring it again.

❓ Frequently Asked Questions About Gluten Free Baked Macaroni and Cheese

1. Can I use any gluten-free pasta for baked macaroni and cheese?

Look for a gluten-free pasta labeled for baking or one made from a blend of corn, rice, and tapioca, which tends to hold its shape under heat. Elbow macaroni is traditional, but penne, fusilli, or cavatappi all work well because their ridges and hollows trap the sauce. Cook it one or two minutes shy of the package time — it will finish in the oven and soften further as it absorbs the cheese sauce.

2. What is the best gluten-free flour for the cheese sauce?

A one-to-one gluten-free baking blend is the most reliable choice for the roux, since it thickens like all-purpose flour without turning gluey. White rice flour works too, though the sauce may taste slightly chalky unless you cook the roux for a full minute before adding milk. Avoid single-ingredient starches like cornstarch or arrowroot on their own — they thicken quickly but can break down and turn the sauce thin during baking.

3. Why did my baked macaroni and cheese turn out dry or grainy?

Dryness usually comes from undercooking the sauce or baking uncovered too long, so keep the sauce on the loose side before it goes into the dish and cover with foil for the first part of baking. Graininess is almost always heat-related: shredded cheese added to a boiling sauce can separate, so pull the pot off the heat and stir the cheese in gradually until it melts. Pre-shredded cheese also contains anticaking agents that can make the sauce feel sandy — grating a block yourself gives a smoother result.

4. Can I assemble this gluten-free macaroni and cheese ahead of time?

Yes. Boil the pasta, make the sauce, combine everything in the baking dish, and let it cool completely before covering and refrigerating for up to a day. Hold off on the buttered topping until just before it goes in the oven, then add about 10 minutes to the bake time since the dish starts cold. You can also freeze the assembled unbaked casserole for up to a month — thaw it overnight in the fridge before baking.

5. How do I reheat leftovers without drying them out?

Splash a tablespoon or two of milk over each portion, cover loosely with foil or a microwave-safe lid, and reheat gently at 300°F in the oven or on medium power in the microwave. The added liquid steams back into the pasta and loosens the sauce. Reheat only what you plan to eat — repeated trips through the oven will leave the noodles mushy and the cheese oily.

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.

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