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
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.
Expert Tips
Recipe FAQs
Yes. Rotini, shells, penne, or any small gluten-free pasta works. Just cook it al dente per the package directions.
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.
Gluten-Free Mac and Cheese
Ingredients
- 12 oz (340 g) gluten-free macaroni noodles
- 3 tablespoons (42 g) unsalted butter
- 3 tablespoons (26 g) gluten-free all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground mustard powder
- ½ teaspoon ground black pepper
- 2 cups (488 g) whole milk
- 2 cups (226 g) shredded sharp cheddar cheese
- ½ cup (50 g) grated parmesan cheese
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Cook 12 oz (340 g) gluten-free macaroni noodles according to the package directions, reducing the cook time by 2 minutes so the pasta stays al dente. Drain, rinse with cold water, and set aside.
- In a large skillet or saucepan over medium heat, melt 3 tablespoons (42 g) unsalted butter.
- Add 3 tablespoons (26 g) gluten-free all-purpose flour, 1 teaspoon kosher salt,1 teaspoon ground mustard powder, and ½ teaspoon ground black pepper. Whisk until a paste forms and cook for 1-2 minutes, stirring often.
- Slowly pour in 2 cups (488 g) whole milk, whisking constantly. Cook for 3-5 minutes until the sauce thickens.
- Remove from heat. Add 2 cups (226 g) shredded sharp cheddar cheese and ½ cup (50 g) grated parmesan cheese and stir until completely melted and smooth.
- Add the cooked pasta and fold into the cheese sauce until evenly coated. Serve immediately.
Video
Notes
- Cheese: Grate your own cheese from a block. Pre-shredded cheese has anti-caking coating that prevents it from melting smoothly.
- Pasta: I used Jovial gluten-free elbow macaroni. Any small gluten-free pasta shape works.
- 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 in this recipe.
- Storage: Refrigerate in an airtight container for up to 3 days. Add a splash of milk when reheating to loosen the sauce.
