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Gluten free macaroni and cheese recipe

Gluten free macaroni and cheese recipe

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  • Ingredients
  • Pasta
  • Pasta types
  • Macaroni
  • Macaroni cheese

Your whole family will love this creamy and cheesy gluten-free macaroni and cheese recipe that is quick and easy to prepare on busy nights.

52 people made this

IngredientsServes: 8

  • 300g gluten-free macaroni pasta
  • 60g butter
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon ground mustard
  • 1L milk
  • 2 tablespoons cornflour
  • 450g grated Cheddar cheese, divided
  • Topping
  • 2 gluten free bread slices, toasted and broken into crumbs (optional)
  • 1 teaspoon butter, softened (optional)
  • 1/2 teaspoon paprika (optional)

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 190 C / Gas 5. Grease a baking dish.
  2. Bring a large pot of lightly salted water to the boil. Cook macaroni pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  3. Melt 60g butter in a saucepan over medium heat. Stir salt and mustard into melted butter and remove saucepan from heat.
  4. Whisk milk and cornflour together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
  5. Stir 3/4 of the Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
  6. Combine remaining Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter and paprika in a bowl; sprinkle over pasta mixture.
  7. Bake in the preheated oven until top is crunchy, about 30 minutes.

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Reviews & ratingsAverage global rating:(30)

Reviews in English (27)

by SoCalEv

Great exactly as posted. Made some changes the second time I made it based on my family's preferences. Cooked bacon with onions & jalapeño with a little molasses to carmalize. Also used a combination of cheddar, Colby, jack and cream cheese. And put crushed potatoe chips on top. Amazing! My hubby is not a fan of Mac and cheese or gluten free but he went back for seconds! Thanks for an awesome recipe!-12 Jun 2015

by kim

Delicious! I followed the recipe with a small exception; I used GF bread crumbs in the topping. I made it for our family Christmas lunch for my cousin who is gluten intolerant. I ate it as well and it was as good as our regular mac and cheese. This is definitely a keeper.-20 Dec 2015

by novawoman

This was delicious. I did add MacLarens sharp cheese to the recipe to make up some of the cheese in the main dish and also some worchestershire sauce (1 1/2 tsp.) I will definitely make this again. Everyone loved it.-24 Jul 2016

Gluten-Free Macaroni and Cheese

Are you in need of comforting? This creamy and delicious gluten-free macaroni and cheese recipe should do the trick.

Homemade, fast and easy Mornay sauce—a traditional rich and creamy cheese sauce—is the key component to flavor in this wheat-free version of macaroni and cheese. Amaranth is the perfect wheat flour substitute for thickening the cheese sauce—it works every time.

If you're looking for a gluten-free/rice-free pasta, use a corn pasta like Sam Mills Pasta d'oro in this recipe.

How to Make This Recipe

Start by rinsing 2 cups gluten free pasta under cold water. I used shells but you could use any short cut pasta. The weight should be 6oz.

Lighter Broccoli Beef

Add the rinsed and drained pasta to a saucepan with 2 cups skim milk, 1 teaspoon salt, and a dash of cayenne pepper. Turn the heat to medium then stir constantly until the milk comes to a simmer (mine took about 12 minutes.) Turn the heat down to low then stir constantly until the pasta is tender (another 12 minutes – scroll through Instagram while you stir – you’ll be fine!) Be sure to stick to low heat because if the milk cooks off too quickly there won’t be enough left to cook the pasta.

See how thick the skim milk gets by stirring with the starches released from the pasta?

Once the pasta is tender add 1 cup freshly shredded cheese (skip the pre-grated bagged stuff!) then stir until the sauce is smooth, adding in a splash of skim milk if you need it.

This is the fun part of the recipe because you can play around with the cheeses you like and/or have in the fridge – you really can’t go wrong! If you want to stick with a more classic sauce though, choose medium-hard cheeses like cheddar, gouda, and fontina.

Let the mac and cheese thicken for a few minutes with the lid on the pan, then dish ‘er on up!

Gluten-Free Tuesday: Macaroni and Cheese Recipe

One night I watched a friend zap a pan of frozen Stouffer's macaroni and cheese in the microwave. Like me, she generally prefers homemade to storebought. As she ate, I saw the appeal: the creaminess of the sauce. In the name of food research, I swiped a forkful from her plate (I wasn't gluten-free at the time.). My reaction? Well, thank goodness for willpower. It kept me from grabbing her plate, running off, and eating the whole thing.

If a frozen macaroni and cheese achieved a creamy sauce, a homemade one could too, right?

But they never did. One recipe called for eggs in the sauce, making it more custard-like, while another used evaporated milk and half-and-half, creating a rich sauce that muted the flavor of the cheese. One version even used Velveeta, and the result was saucy but I didn't like the flavor. Was it impossible to make a macaroni and cheese at home that was both flavorful and saucy? When I started eating gluten-free, grabbing a box of Stouffer's to satisfy a mac and cheese craving was no longer an option. I needed to find a recipe I liked.

While flipping through an old copy of Cook's Country magazine, I saw a promising recipe.

I converted it to gluten-free by replacing the wheat flour needed to thicken the sauce with sweet rice flour and the wheat pasta with brown rice pasta. Everything else I left the same. The amount of cheese in the casserole startled me a little. One and half pounds! Since there was more cheese than pasta (it used one pound of pasta) I worried it might be too rich. It wasn't. And, as promised, the sauce, even after baking, stayed creamy.

Had I finally found the winning recipe? Yes! But this didn't stop me from tinkering with it. One time I reduced the amount of whole milk and bumped up the chicken broth. Another time I swapped the ratio of Colby to cheddar, using more cheddar because I like its sharper flavor. Finally, because as much as I like macaroni and cheese, I don't need a 9x13-inch pan of it I reduced the recipe by half.

My Adaptations

Sauce: Replace the chicken broth with gluten-free vegetable broth for a vegetarian macaroni and cheese. If you want a rich sauce, omit the broth and use all milk for a (slightly) lighter-tasting sauce, use reduced fat (2%) milk. Skim milk doesn't work as well.

Pasta: When cooking the pasta, boil it until it's al dente or it will overcook and become bloated and mushy in the casserole. Look for your pasta to be firm but yielding. If it crunches when you bite into it, cook it a little longer.

Cheese: The combination of cheddar and Colby provides great flavor and creaminess. If you prefer to use all cheddar or all Colby, go ahead. Or use any combination of the two.

Topping: You'll sprinkle gluten-free breadcrumbs over the macaroni and cheese before baking. If you don't have gluten-free breadcrumbs on hand, replace the breadcrumbs with grated Parmesan cheese.

Gluten-Free Macaroni and Cheese: Variations

Sauce: Replace the chicken broth with gluten-free vegetable broth for a vegetarian macaroni and cheese. If you want a rich sauce, omit the broth and use all milk for a (slightly) lighter-tasting sauce, use reduced fat (2%) milk. Skim milk doesn’t work as well.

Pasta: When cooking the pasta, boil it until it’s al dente or it will overcook and become bloated and mushy in the casserole. Look for your pasta to be firm but yielding. If it crunches when you bite into it, cook it a little longer.

Cheese: The combination of cheddar and Colby provides great flavor and creaminess. If you prefer to use all cheddar or all Colby, go ahead. Or use any combination of the two.

Topping: You’ll sprinkle gluten-free breadcrumbs over the macaroni and cheese before baking. If you don’t have gluten-free breadcrumbs on hand, replace the breadcrumbs with grated Parmesan cheese.


1. Preheat oven to 375 degrees. Prepare a 9" x 13" casserole dish and coat it with either non stick spray, or Spectrum non hydrogenated shortening.

2. Put butter in a medium sauce pan and heat it until it comes to a bubble add in the chopped onion and let cook for a minute.

3. Whisk in flour, milk, salt, pepper, paprika, and mustard.

4. Add in a whole bay leaf and the parsley.

5. Let the mixture warm over medium heat and stir frequently to prevent burning. Add in a 1/2 cup of the cheese and TURN OFF the heat. Set mixture aside.

6. Cook the pasta according to package directions in salted water.

7. Steam or microwave 3 cups of broccoli pieces.

8. Chopp up turkey bacon and crisp slightly in frying pan.

9. Drain pasta when it is finished cooking and pour it into the casserole dish.


  • 1/2 pound Gluten Free elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons Gluten-Free Flour Blend , or 2 tablespoons rice flour + 1 tablespoon tapioca starch
  • 1 1/2 tablespoons powdered mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 1/2 teaspoons kosher salt
  • Fresh black pepper

Optional Topping:

  • 3 tablespoons butter
  • 1 cup Gluten Free panko breadcrumbs or 1 cup rough-chopped Gluten Free croutons

Gluten-Free Stove Top Macaroni and Cheese Recipe

My kids agree on practically nothing when it comes to dinner–this recipe for macaroni and cheese included. My middle son, under no circumstances, will eat pasta. My oldest son practically eats nothing but pasta (with meat sauce). And their sister prefers her pasta to come slathered with a creamy alfredo sauce or cheese. However (embarrassingly) she always liked the boxed mac & cheese more than any homemade version I served her.

So I gave up on homemade macaroni & cheese for a long time. Why bother to make a from-scratch sauce when my kids just turned up their nose? But then I discovered a method to make it on the stove top that everyone (except my one son who refuses pasta) loves–adults included.

Stove top macaroni and cheese is kind of revolutionary really. And all kinds of crazy awesome. I must warn you, though, this is NOT a health food…you’re not one of those people who thinks being gluten-free will help you lose weight, are you? Good.

The one caveat to this dish is that it must be served immediately or the sauce can become clumpy. But I think you’ll find that once you set this dish on the table, it will disappear in a few seconds flat.

There are tons of gluten-free pastas on the market. My current favorites are the dried elbow pasta from Pamela’s or Jovial. Use one of those pastas or your favorite to make Bacon Pimento Macaroni & Cheese too! You definitely want to use a dry pasta in this recipe.

There are many brands of gluten free macaroni available in grocery stores. I use mostly Tinkyada and Jovial brands. They seem to hold up better than most pasta brands. You can use any gluten free brand but please make sure to cook your gluten-free elbow macaroni according to package directions since it varies greatly by ingredient.

While most cheese is gluten free, it is always a good idea to check the ingredients of any cheese you want to purchase. Look for words like wheat starch or modified food starch, which is usually made from corn but a label will tell you if it is derived from wheat. My kids like these gluten free cheese brands:

Vegan cheeses are more at risk of containing wheat flour and gluten so check the labels. Our favorite vegan cheese is VioLife brand and these are gluten free. Kite Hill and Daiya vegan cheeses are also dairy-free.

The secret to creamy macaroni and cheese is to use full-fat cheeses and heavy cream. If you love a creamy cheese sauce, you will want to try my gluten free chicken tetrazzini recipe too.

The BEST Gluten Free Macaroni and Cheese Recipe

This is The BEST Gluten Free Macaroni and Cheese Recipe! It's EASY to make and tastes like the Cheesy Original. With Vegan and Special Diet Options.


  • 2 Boxes (2 x 12 oz) Gluten Free Elbow Macaroni*
  • ½ Cup Butter - 1 Stick (or Butter Alternative)
  • ½ Cup Gluten Free Flour
  • 3 Cups Whole Milk (or Unflavored Milk Alternative)
  • 2 Cups Sharp Cheddar Cheese -shredded (or Cheese Alternative)
  • 2 Cups Mozzarella Cheese - shredded (or Cheese Alternative)
  • 1 Teaspoon Salt
  • ¼ Teaspoon Fresh Ground Pepper (or to Taste)
  • Pinch of Paprika


  1. In large pot, prepare the Gluten Free Elbow Macaroni according to the directions. However, it is important NOT to overcook the pasta. Stop cooking it when it's still 'al dente' (or slightly chewy). Drain & Rinse Macaroni with Cold Water - Twice. This will ensure that it stops cooking and all of the starches are rinsed clean. Pour Pasta into a bowl and set-aside uncovered.
  2. In large pot, over medium heat, melt Butter. Stir in Gluten Free Flour to make a 'roux', or paste. Slowly whisk in your Milk until the milk is warm and no lumps remain. Add in your Shredded Cheese(s), and Seasonings. Whisk constantly until completely melted and 'gooey'. Remove Cheesy Mixture from Heat.
  3. Add your prepared Macaroni to the Cheesy Mixture and stir well until every noodle is well coated.
  4. Serve Immediately.


* Not all Gluten Free Pastas are created equal. Most of them turn to mush when you cook them. So the success of your recipe really does depend on picking the right one. There's only on brand of Gluten Free Pasta that has consistently met our Gluten Free Weekly 'The BEST Of' standard - and that's Jovial's Gluten Free Brand.

Want to make a Baked version of this Gluten Free Macaroni & Cheese? Just prepare according to the recipe - But, pour the finished Macaroni & Cheese into a Casserole Dish and top with a bit more Cheese. Broil on Low until top is Golden Brown.

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Gluten Free Living – 2016

Gluten Free Macaroni and Cheese is absolutely awesome! No kidding. This is one of the BEST macaroni and cheese dishes you’ll ever eat. I started with my own homemade version of macaroni and cheese but substituted gluten free rotini noodles, gluten free bread crumbs and gluten free flour. This dish is so creamy, so rich, so delicious and, on top of that, it’s even wonderful reheated. Yes!

I use heavy whipping cream, half-and-half and three different kinds of cheese to achieve the extremely creamy sauce in this recipe. If you want a super-duper Mac & Cheese dish, don’t try to substitute fat-free or low-fat ANYTHING!

You won’t get the same level of creaminess, nor will the dish come out right. While this Meatless Monday entree is gluten free, it is NOT low-calorie. It is one of those casseroles you make when you want to splurge on yourself with comfort food extraordinaire! Gluten Free Macaroni and Cheese is so filling and satisfying you won’t even realize you’re eating gluten free if you didn’t know it.

I love Mac & Cheese and have made several versions of it including one with butternut squash, one with bacon, one with bacon and Ranch dressing, one with Sun-Dried Tomatoes, one that’s the cheesiest and one with chicken. Every one is absolutely mouthwatering. But this version I have made many times over the years so it has to be my favorite.

If you’re looking for a spectacular Mac & Cheese dish but need a gluten free version, I can’t recommend Gluten Free Macaroni and Cheese high enough. If you don’t need to have the dish gluten free, then feel free to substitute regular pasta, flour and bread crumbs. I’ve made this recipe lots of times that way too and it’s a treasure.

I use red pepper flakes along with cayenne pepper to give the recipe that needed oomph so it’s not bland. I added cayenne pepper in the sauce as well as on top of the casserole before adding the bread crumb topping. It’s perfect–not too hot, but not so little that you can’t taste any difference.

However, if you prefer really spicy dishes, then feel free to increase the amount of cayenne pepper sprinkled over top of the noodles before adding the topping. Either way, you will find this one of the BEST Mac & Cheese recipes you’ve ever tasted.

Gluten Free Macaroni and Cheese is one of the most awesome Mac & Cheese recipes ever!

Every forkful is divine!

If you enjoy Mac & Cheese, you’ll love this gluten free version.

I used these ingredients plus gluten free flour and half-and-half.

Melt one stick butter in a large Dutch oven or stockpot over medium heat. Add orange and red pepper peppers, onions and garlic and saute about 5-8 minutes or until veggies are tender. Add gluten free flour. Whisk to combine.

Slowly add heavy whipping cream – about one-third cup at a time and whisk until all the cream is incorporated.

Add half-and-half about 1/3 cup at a time and continue whisking until all is incorporated into the sauce.

Add seasonings and cook over low to medium heat until mixture thickens.

Add cheddar and monterey jack cheeses. Stir to combine. Heat through until cheese melts.

Meanwhile, prepare crumb topping: Melt remaining stick of butter in a baking dish or measuring cup. Add Italian style gluten free bread crumbs and parmesan cheese. Stir to combine. Set aside.

Meanwhile, cook gluten free noodles in a large stockpot until just a little more than al dente. Drain and add to cheese sauce. Stir gently to combine.

Grease an 8合″ glass baking dish. Pour macaroni mixture into dish. Sprinkle top lightly with additional cayenne pepper (or use more if you like your dishes spicier).

Sprinkle bread crumb topping over top of casserole.

Bake at 350 for about 15-20 minutes until bread crumbs are golden brown and mixture is bubbly and heated through.

Serve Gluten Free Macaroni and Cheese on Meatless Mondays!

I guarantee this Mac & Cheese is so good, it will go fast!

If you have family members that have gluten intolerance this is a great way to eat your favorite dish but without getting sick!

You can see how creamy the recipe is in this picture.