Gluten-Free Mac and Cheese

This gluten-free mac and cheese is made from scratch on the stovetop in about 25 minutes. It starts with a roux using gluten-free flour and butter, then whole milk and two kinds of cheese (sharp cheddar and parmesan) get whisked in until you have a thick, creamy sauce. Toss in your cooked pasta and that’s it.

I make this at least twice a month. A little ground mustard in the roux is the secret. You won’t taste it on its own, but it makes the cheese flavor sharper and more complex.

Why You’ll Love this Recipe

• One pan cheese sauce. The roux, milk, and cheese all happen in the same skillet. Just add the cooked pasta at the end and stir.
• 25 minutes start to finish. Faster than waiting for a box of mac and cheese to ship from a specialty store, and it tastes better.
• Easy to customize. Swap in different cheeses, add bacon or broccoli, or use whatever gluten-free pasta shape you have on hand.

Ingredients

Ingredient Notes

• Gluten-Free Pasta – I used Jovial gluten-free elbow macaroni. Any small pasta shape like rotini or shells works. Cook it 2 minutes less than the package says so it stays al dente.
• Sharp Cheddar Cheese – Grate it yourself from a block. Pre-shredded cheese has an anti-caking coating that keeps it from melting smoothly and can make your sauce grainy.
• Parmesan Cheese – Adds a sharper, saltier bite that keeps the sauce from tasting one-note. Gouda, gruyere, or fontina also work well as the second cheese.
• Gluten-Free Flour – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Any gluten-free blend meant to replace all-purpose flour will work for the roux.
• Mustard Powder – This is the powdered spice, not the yellow squeeze bottle. It doesn’t make the mac and cheese taste like mustard. It sharpens the cheese flavor and adds a subtle depth you can’t quite place.
• Whole Milk – Use whole milk for the creamiest sauce. Low-fat milk will make it thinner. Don’t add it cold straight from the fridge; room temperature milk blends into the roux more smoothly without clumping.

Turn Off the Heat Before Adding Cheese

Turn off the heat before adding your shredded cheese to the sauce. Stirring cheese into a hot pan can cause it to seize up and turn grainy instead of melting into a smooth, creamy sauce. The residual heat from the sauce is enough to melt the cheese. Just stir it in a handful at a time until smooth.

Step-by-Step Instructions

It’s so easy to make your own gluten free mac and cheese at home with a few simple ingredients you probably already have on hand!

The below steps and matching photos are meant to show you the recipe at different stages of the process. Pay close attention to the color of the gluten-free roux and the consistency of the cheese sauce.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Cook the gluten-free macaroni noodles according to the package’s directions. For best results, decrease the time by 2 minutes to cook your gluten-free noodles al dente. In a skillet or braising pan, melt the butter and then add the gluten-free flour, ground mustard, black pepper and salt to make a gluten-free roux. Cook the roux for 1-2 minutes, stirring often, until the mixture thickens into a paste, bubbles up and is a light golden brown. Do not burn. Add the milk to the roux. Whisk continually and cook over medium-low for 3-5 minutes, until you have a creamy sauce. Add the shredded parmesan cheese and cheddar cheese to the cream sauce. Stir until the cheese has melted completely. Add the cooked gluten free macaroni noodles to the sauce. Fold the noodles into the sauce and top with more seasonings if you desire. Enjoy!

Expert Tips

• Grate your own cheese. Pre-shredded cheese has anti-caking coating that prevents it from melting smoothly. A block of cheddar takes a few minutes to grate and the difference in your sauce is worth it.
• Cook the pasta al dente. Knock 2 minutes off the time on the package. Gluten-free pasta gets mushy fast, and it will soften more once you toss it in the hot cheese sauce.
• Rinse the pasta after draining. Gluten-free pasta is starchier than regular pasta. Rinsing in cold water removes the extra starch and stops the cooking so it doesn’t turn to mush.
• Add the milk slowly. Pour the milk into the roux a little at a time, whisking as you go. Dumping it all in at once can cause lumps.

Recipe FAQs

Can I use a different pasta shape?

Yes. Rotini, shells, penne, or any small gluten-free pasta works. Just cook it al dente per the package directions.

Can I bake this?

Yes. Transfer the mac and cheese to a greased baking dish, top with extra shredded cheese or breadcrumbs, and bake at 375°F for about 15-20 minutes until bubbly and golden on top.

Storage Instructions

Refrigerate: Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave with a splash of milk to loosen the sauce back up.

Serving Suggestions

This mac and cheese is a full meal on its own, but if I’m feeding a crowd or want to round things out, I pair it with my gluten-free fried chicken or Instant Pot BBQ pulled pork . Both are also fantastic with a side of my gluten-free cornbread and dill coleslaw .