This ultra-creamy gluten-free macaroni and cheese is pure comfort food, made with a rich blend of white cheddar, mozzarella, and parmesan. Every bite is cheesy and satisfying, without the gluten!
GF Mac and Cheese
This gluten-free mac and cheese is just as indulgent and cheesy as the real thing! Even my pickiest kiddo loved it and that's how I knew it was a winner.
The key to a good gluten-free mac is a good gluten-free pasta. Not all of them are created equal! I'll go over my favorite brands (and least favorite) later on in this post.
You can make this recipe on the stovetop then serve it immediately OR top it with more cheese and bake it for 10 minutes.
If you need more gluten-free comfort food in your life (I hear you!), try my gluten-free meatballs, gluten-free potato soup, or my butternut squash lasagna!
Key Ingredients
- Gluten-free pasta - There are SO many options! Two of my favorite brands are jovial and bionaturae gluten-free pasta. They have a hearty enough texture without being hard or too chewy. I'm not a huge fan of barilla's gluten-free elbows. The most important thing is to find a brand you like - not all of them are created equal!
- Unsalted butter - A roux is equal parts fat and flour that creates a thickener for the cheesy sauce. I use unsalted butter then add my own salt.
- Gluten-free flour - I used Bob's Red Mill's 1 to 1 Gluten-free Baking Flour. You can find it at Target, Walmart, or on Amazon.
- Milk and cream - This combo creates the creamiest sauce! It's not low-fat, but it is incredible. The fat in the heavy cream prevents the sauce from separating and makes it ultra creamy.
- Cheese - I prefer a combo of white cheddar, mozzarella, and parmesan. I've also tried gouda in place of the mozzarella, which tasted good too.
- Kosher salt - Don't forget the salt! Salt enhances flavor, especially in rich dishes like mac and cheese.
How to Make Gluten Free Macaroni and Cheese
It's a very simple process!
- Boil the pasta - It's super important to taste test the pasta so it cooks perfectly. Gluten-free pasta is not very forgiving. If you overcook it, it turns to mush. If you undercook it, it's hard and chewy. Once you drain it, you can toss it with a tiny bit of olive oil to keep it from sticking together.
- Cook the roux - A roux is a mixture of fat (i.e. butter) and flour that thickens a sauce. Stir the flour into the melted butter until it's smooth.
- Add the milk - Pour in the milk and cream, then use a spatula to stir until the mixture thickens and coats the back of a spoon.
- Add the cheese - Remove the pan from the heat so it doesn't continue to cook and thicken. Gradually stir in the cheese, letting it melt into the sauce until all the cheese is gone.
- Add the pasta - Stir in the cooked pasta. At this point, you can serve it as-is or do what I like to do - top it with more cheese and bake until it's melted.
What gluten-free pasta should I use?
I touched on this a little bit earlier in the ingredients list. There are a ton of options at regular grocery stores as well as health food stores like Sprouts and Whole Foods.
The best way to find which one you like best is to start trying them. Chickpea based pastas tend to be thick and denser. Brown rice pastas tend to taste more like traditional pasta. Two brands I really like are Jovial and Bionaturae.
Ways to Serve it
Gluten-free macaroni and cheese makes a delicious side dish, but can also be the star of the show.
Here's some ways to enjoy it:
- Top with cooked, crumbled bacon!
- Serve it with BBQ pulled pork or pulled chicken, or any BBQ meat!
- Serve it alongside this super simple meatloaf.
- It tastes great with roasted vegetables or broccoli.
- Add some hot sauce for a little bit of heat.
More Gluten Free Recipes
Gluten Free Mac and Cheese
Equipment
- large pot
- large saute pan
- sieve or strainer
Ingredients
- 8 ounces gluten-free pasta I used shells
- 3 tablespoons unsalted butter
- 3 tablespoons gluten-free all-purpose flour I used Bob's Red Mill's 1 to 1 Gluten Free Baking Flour
- 1½ cups whole milk
- ½ cup heavy cream
- ¾ teaspoon kosher salt
- 4 ounce block of white cheddar shredded
- ¾ cup shredded mozzarella
- ¼ cup shredded parmesan
Instructions
- Bring a large pot of water to a boil. Boil the pasta according to the package directions. It’s important to check the pasta for doneness. Overcooked gluten-free pasta gets mushy and undercooked tastes chewy/hard.
- Meanwhile, melt the butter in a large oven-safe saute pan over medium heat. Once it’s melted, add the flour and stir until the mixture is smooth.
- Add the milk and heavy cream to the pot. Reduce the heat to medium-low and stir until thickened slightly.
- Remove the pan from the heat and gradually add the cheese. Add a handful of cheddar cheese and stir until melted. Repeat the process until all the cheese is melted.
- Stir in the drained pasta. You can serve immediately or top with more shredded cheese and bake for 10 minutes in a 350 degree oven.
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