Gluten-Free Mac and Cheese

Okay, let's get baking! Today, we're diving headfirst into a recipe that's near and dear to my heart, and probably to yours if you've ever craved pure, unadulterated comfort food: Gluten-Free Mac and Cheese.
Now, I know what you might be thinking – gluten-free mac and cheese? Can that really be as good as the real deal? My answer is a resounding YES! I've spent years tinkering with this recipe, hunting down the best gluten-free pasta shapes that hold onto that cheesy goodness like a dream, and perfecting the creamy sauce that coats every single elbow (or shell, or whatever you choose) with velvety perfection.
This isn't just about replicating a classic; it's about creating a dish that's every bit as comforting, delicious, and satisfying, without the gluten. So, whether you're gluten-free by choice or necessity, get ready to indulge in some seriously good mac and cheese. Ready? Let's get cooking!
Ingredients
- 1 pound gluten-free elbow macaroni (or your favorite gluten-free pasta shape. I love shells or cavatappi for this!)
- 6 tablespoons unsalted butter
- 1/2 cup gluten-free all-purpose flour blend (Make sure it contains xanthan gum for that lovely texture.)
- 4 cups whole milk, warmed (warming the milk helps prevent lumping when you add it to the butter and flour mix)
- 2 cups heavy cream (for extra richness, because why not?)
- 4 cups shredded sharp cheddar cheese (the star of the show! Feel free to mix in other cheeses like Gruyere, Monterey Jack, or Colby for a flavor boost)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (trust me on this, it adds a beautiful depth of flavor)
- Optional - 1/4 teaspoon garlic powder (or 1 minced garlic clove sauted in butter before starting with the flour)
- Optional - 1/2 cup freshly grated parmesan cheese
Instructions
- Get that Pasta Going: Bring a large pot of salted water to a rolling boil. Add the gluten-free pasta and cook according to package directions for al dente. Remember, gluten-free pasta can get mushy quickly, so aim for al dente to avoid a soft, gluey final product. Drain the pasta well and set it aside. This is crucial, you don't want a watery mac and cheese.
- Melt the Butter Bliss: While the pasta is cooking, melt the butter in a large, heavy-bottomed saucepan over medium heat. Using a heavy-bottomed saucepan is essential for even heat distribution and preventing scorching.
- Create the Roux: Once the butter is melted, whisk in the gluten-free flour blend. Keep whisking continuously for 1-2 minutes until smooth and slightly golden. This is your roux, and it will thicken that gorgeous sauce, so be consistent.
- Whisk in the Warmth: Slowly whisk in the warm milk, a little at a time, making sure each addition is fully incorporated before adding more. This prevents lumps. Keep whisking until the mixture is smooth and begins to thicken. Don't rush this. Patience is your friend here.
- Dairy Delights: Whisk in the heavy cream, and continue to cook for another 2-3 minutes or until the sauce thickens further, becoming rich and luscious, like a warm, cozy hug.
- Cheese Time: Reduce the heat to low and add the shredded cheddar cheese, a handful at a time, stirring until melted and completely smooth. Go for a good quality cheese for the best flavor, my go to is always a sharp cheddar.
- Season that Goodness: Stir in the salt, pepper, and paprika (and garlic powder if using). These seasonings make all the difference! Now is the time to adjust seasoning, if you like an extra cheesy sauce, add some more cheese until you reach the desired flavor.
- Pasta Reunion: Add the drained gluten-free pasta to the cheese sauce and toss gently to coat everything evenly. Make sure every piece of pasta is completely covered in that creamy, cheesy deliciousness.
- Optional - Bake it Up: At this point, you can serve the mac and cheese as is, or you can take it one step further. For a little extra something, you can transfer the mixture to a oven-safe baking dish, top with grated parmesan cheese and extra cheddar, and bake in a preheated oven at 375°F (190°C) for 15 -20 minutes, or until bubbly and golden brown. But this isn't needed at all it tastes delicious at this point!
- Serve and Enjoy: Serve the mac and cheese immediately, garnished with some extra smoked paprika, if desired. It also tastes great the next day!
Tips & Tricks
- Cheese Variety: Don't be afraid to experiment with different cheeses! Try a mix of Monterey Jack, Gouda, or even a little bit of brie for extra creamy results.
- Spice It Up: For a kick, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce. Or add a tablespoon of your favorite mustard into the cheese sauce before adding pasta.
- Veggie Boost: Stir in some cooked vegetables like broccoli florets, peas, or roasted peppers into the mac and cheese for an extra healthy serving. You can also add caramelized onions.
- Make it Creamier: For an ultra-creamy mac and cheese, stir in a tablespoon of cream cheese or mascarpone along with the cheddar cheese. This is also a great way to thicken the sauce.
- Breadcrumb Topping: For that extra touch, mix gluten-free breadcrumbs with a little melted butter and sprinkle over the top before baking. A light sprinkle of paprika pairs nicely with this.

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Recipe Card
Gluten-Free Mac and Cheese
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6-8
Ingredients:
- 1 pound gluten-free elbow macaroni (or your favorite gluten-free pasta)
- 6 tablespoons unsalted butter
- 1/2 cup gluten-free all-purpose flour blend
- 4 cups whole milk, warm
- 2 cups heavy cream
- 4 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Optional - 1/4 teaspoon garlic powder
- Optional - 1/2 cup parmesan cheese
Instructions:
- Cook pasta according to package directions. Drain well.
- Melt butter in a large saucepan over medium heat.
- Whisk in flour until smooth.
- Slowly whisk in warm milk, gradually until smooth, then stir in cream.
- Reduce heat, add cheese, stirring until melted.
- Stir in salt, pepper, and smoked paprika.
- Add drained pasta, toss to coat.
- Serve immediately, or bake at 375F for 15-20mins for crispiness.
Product Recommendations
- To get that perfectly even heat for the sauce, I highly recommend using a trusty heavy-bottomed saucepan.
- A good cheese grater is essential, and makes for less prep time.
- A good set of mixing bowls helps you stay organized.
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