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!
Why You’ll Love This Recipe
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.
How to Make Mozzarella Mac and Cheese
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
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!
Recipe FAQs
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.
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.
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.
Expert Tips
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.
Serving Suggestions
This is so good as a meal on its own, but it’s also great as a side. Try it next to sheet pan sausage, green beans, and potatoes for a heartier weeknight dinner.
Or go full comfort food and serve it with my gluten-free fried chicken and a scoop of dill cabbage coleslaw on the side. It adds the crunch and tang you need to cut through all that cheese.
And if you really want to go all out, put out a batch of gluten-free garlic bread for mopping up every last bit of sauce.
Mozzarella Mac and Cheese
Ingredients
- 12 oz (340 g) gluten-free macaroni noodles - I like Jovial
- 3 tablespoons (42 g) unsalted butter
- 3 tablespoons (26 g) gluten-free all-purpose flour - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 teaspoon salt
- 1 teaspoon ground mustard
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 2 cups (480 g) whole milk - or 2% if that's what you have, though the sauce will be a little less rich
- 2 cups (224 g) mozzarella cheese - shredded from a block
- ½ cup (50 g) parmesan cheese - shredded from a block
- ¼ cup fresh basil - chiffonaded (optional)
**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. I personally like to take 2 minutes off of the cooking time so that my pasta is al dente. Drain but don't rinse, since the starch left on the noodles helps the sauce stick later.
- Place a large skillet or saucepan on the stove top over medium heat. Add 3 tablespoons (42 g) unsalted butter and melt.
- Once the butter is melted, add 3 tablespoons (26 g) gluten-free all-purpose flour, 1 teaspoon salt, 1 teaspoon ground mustard, ½ teaspoon onion powder, and ½ teaspoon ground black pepper. Whisk until it forms a smooth, light golden paste, about 1-2 minutes.
- Pour in 2 cups (480 g) whole milk and whisk constantly until the mixture thickens, about 3-5 minutes.
- Reduce the heat to low, then sprinkle in 2 cups (224 g) mozzarella cheese and ½ cup (50 g) parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Add the cooked pasta to the sauce and fold until well coated.
- Top with ¼ cup fresh basil if using, and serve right away.
Notes
- Macaroni Noodles: I use Jovial gluten-free elbow macaroni and cook it until al dente, about 9-10 minutes, knocking 2-3 minutes off the package time. This keeps the noodles from turning mushy once they’re mixed into the hot sauce or reheated later.
- Gluten-Free Flour: I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag for this recipe. Any gluten-free flour blend made as a 1:1 swap for all-purpose flour should work the same way.
- Cheese: Shred your own mozzarella and parmesan from a block instead of using pre-shredded bags. The anti-caking coating on pre-shredded cheese keeps it from melting into a smooth sauce.
Yum! This looks awesome. Definitely going to try this out.
I loooovvveee paneras mac and cheese. White cheddar is awesome. Now I’m craving it.
First of all, I can’t believe you had never liked mac and cheese before college! It was definitely a favorite of mine as a kid. I never have mac and cheese anymore, though! Don’t know why. Now I have a huge craving… Panera has the best white cheese mac n’ cheese, btw!
Fresh basil would be incredible in this mac n’ cheese! Ahh, I’m drooling.
i just ate lunch but i am still wanting this NOW!
Can you bake this?
I made this last night, I did end up throwing it in the oven for about 30 minutes, and I didn’t follow it exactly (I like to mix things up) but it turned out amazing! Thank you for such a great recipe.
Thanks Katharine! I’m glad you liked it!
I made this tonite – (Oct 2, ’12) — and it PASSED THE HUBBY TEST!!! Now that’s is a winner!!! I did have to do some modifications — just milk, no heavy cream… omitted the onion and pepper, used less salt and used a GF flour… and poured the sauce over GF brown rice elbow mac….
So glad you liked it and were able to make modifications to make it work for you and your family!
Omg so good!! I used gluten free penne and it’s amazing. It passed the 7 year picky eater test! She asked for seconds!
Thanks, Adrienne! I’m so happy to hear that — especially that it passed the 7-year-old picky eater test! That’s the ultimate compliment. 😊 I served it to my 1-year-old recently too, so fingers crossed she keeps loving it as much as your daughter does!