Mozzarella Mac and Cheese

I absolutely love mozzarella mac and cheese! It’s so creamy, cheesy, and delicious. The combination of mozzarella and parmesan cheese creates a perfect harmony of flavors. You get the creaminess from the mozzarella and the bite and saltiness of the parmesan. It’s delicious!

Cheddar cheese tends to get all the credit when it comes to mac and cheese, but if you’ve ever wondered “Can I make mac and cheese with mozzarella?” The answer is yes!

I also love how versatile it is – you can make it with different types of cheese, vegetables, and even meat! I tend to throw in some fresh basil into this recipe, but you can also do parsley if you prefer. You can add your favorite mix-ins, too. Steamed broccoli, asparagus, or even crispy bacon are all great additions to this homemade mozzarella macaroni and cheese recipe.

I make my mac and cheese gluten-free with gluten-free macaroni noodles and gluten-free flour because I have celiac disease, but if you aren’t gluten-free feel free to use regular noodles and flour!

You’ll love this recipe because:

• It’s so creamy. Using a combination of mozzarella cheese and parmesan keeps this homemade mac and cheese recipe super creamy while providing a great flavor.
• It’s quick. Making mac and cheese on the stove top from scratch is almost as quick as making it from the blue box! All you have to do is make a quick cheese sauce and toss your pasta in it. And trust me, it’s so much tastier than the blue box stuff!
• It’s easily made gluten-free. Before I found out I had celiac disease, I made this recipe all the time using normal macaroni noodles and all-purpose flour. Now that I’m gluten-free, I have adapted the recipe by using gluten-free macaroni noodles and gluten-free flour blend. No matter which way you choose to make it, it’s absolutely scrumptious!

Ingredients

Ingredient Notes

• Macaroni noodles – Since I have celiac disease, I used gluten-free macaroni noodles for this recipe. You can use your favorite macaroni noodles, gluten-free or not.
• Mozzarella cheese – I used a block of mozzarella cheese that I shredded myself. I don’t like the pre-shredded cheese as the starch on it to prevent it from sticking together also prevents the cheese from melting easily into a sauce. You can use fresh mozzarella cheese if you prefer.
• Parmesan cheese – Parmesan cheese adds a little bit of a nutty bite to this pasta. Since mozzarella cheese is rather mild, just a bit of parmesan cheese goes a long way in helping to flavor your mozzarella mac and cheese.
• Ground dry mustard (ground mustard powder)– I like to think of ground dry mustard as my secret ingredient to my macaroni and cheese. All you need is a teaspoon of this spice to take your mac and cheese recipe to the next level. Ground mustard adds a subtle tanginess to your mac and cheese and enhances the flavor of the mozzarella and parmesan. If you don’t have dry ground mustard in your spice rack, you can use 1 tablespoon of dijon mustard in its place. Add it with the milk instead of in the roux with the flour.
• Basil – I didn’t include fresh basil in the ingredients list because you don’t have to include it. However, if you have it on hand, I highly recommend stirring in ¼ cup of chiffonaded basil into the mac and cheese. It goes so well with the parmesan and mozzarella. You could also use finely chopped parsley instead if you prefer.

For best results, use blocks of cheese that you shred yourself. Pre-shredded packaged cheese is coated with a starch to keep it from clumping up together in the bag. This also prevents it from melting smoothly. Use a box grater or the shredding attachment of your food processor to quickly shred your cheese just before using.

Step-by-Step instructions

This mozzarella mac and cheese is so simple to make with just a little bit of time and some pantry staples. The steps below with matching photos are meant to help you see the recipe made at different stages so you know what to look for. Pay attention to the color of the roux in the 3rd step and the consistency of the cheese sauce in the 6th step!

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

Melt butter on the stovetop in a large skillet. Add the gluten-free flour, dry mustard powder, salt, pepper and onion powder to the butter. Stir to combine. Cook for about 2 minutes, stirring constantly, until the mixture has formed a paste that is golden brown in color. Add the milk and cook for 3-5 minutes, stirring often, until the mixture has thickened. Add the shredded mozzarella cheese and parmesan cheese to the milk mixture. Stir until the cheese melts. Cook and stir the cheese sauce until it is smooth and thick. Add the cooked gluten-free macaroni noodles to the smooth sauce and stir until combined. Season with additional salt and pepper and top with thinly sliced basil. Serve immediately.

Recipe FAQs

Can you use mozzarella cheese in macaroni and cheese?

You sure can and this recipe proves that! Mozzarella cheese melts beautifully into a creamy sauce and coats macaroni noodles so well. It’s a subtle flavor that is enhanced by parmesan cheese, ground mustard powder, and black pepper.

Can you mix cheddar and mozzarella?

Yes, if you aren’t ready to go with a full mozzarella mac and cheese, feel free to use half mozzarella cheese and half of another cheese like sharp cheddar. White cheddar is one of my favorites to pair with mozzarella! Some other great options include gouda and gruyere. … even pepper jack cheese to change up the flavor (maybe add some bacon and jalapeños as some fun mix-ins, too!) Some of the best mac and cheese recipes use a combination of cheeses for flavor! You can also try my classic gluten-free mac and cheese recipe which has a combination of cheddar and parmesan cheese.

Do I have to make this mac and cheese gluten-free?

No, you don’t. As written this recipe is gluten-free, but I’ve included notes where you can use regular macaroni and all-purpose flour instead. The recipe has been tested both ways.

hints & tips

• I find that pre-shredded cheese from the bag is not the best for melting. It has a coating on it to keep it from sticking together in the bag. I much prefer to shred a block of mozzarella cheese instead. It keeps your sauce really creamy.
• The same goes for parmesan cheese. Shred it straight from the block. Many pre-shredded parmesan cheeses are really hard and waxy, making it tough to melt properly.
• You can use fresh mozzarella cheese if you prefer, as well. The moisture content is higher in fresh mozzarella cheese, so you may need to add a little less milk to keep it thick and saucy.
• Salt your pasta water. For best flavor, add a few teaspoons of salt to your pasta water. It will flavor the macaroni noodles.
• Stir your pasta once it’s poured into the boiling water. This will help it from clumping and settling on the bottom of the pan. After about 30 seconds, you can stop and just stir occasionally to ensure it does not stick together. Gluten-free pasta especially tends to clump together into a large mass.
• Don’t rinse your pasta. Rinsing your pasta will cool the pasta down and I don’t know if you’ve ever had cold gluten-free pasta, but it’s not the best. Just drain the pasta and leave it in the colander until you’re ready to use it. That leaves some starch on the pasta which will help it adhere to the cheese sauce.

Storage instructions

• Storage: Store leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: To reheat, you can either use the microwave or the stovetop. I recommend adding a splash of milk to thin out the sauce when reheating for the best consistency.

More delicious gluten-free dinners to try

All DINNERS

• 

  Gluten-Free Cheddar Bay Chicken Pot Pie

• 

  Gluten-Free Fried Chicken

• 

  Gluten-Free Focaccia Pizza Muffins

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.