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A close up shot of gluten-free mac and cheese.

Gluten-Free Mac and Cheese

This gluten-free mac and cheese is the ultimate comfort food taking less than 30 minutes to make. Boasting a thick, rich cheese sauce, this homemade macaroni and cheese is an easy dinner that will have you dancing in your chair.
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Course: Dinner, lunch
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 497kcal
Author: Megan


  • 12 oz gluten-free macaroni noodles
  • 3 tablespoons unsalted butter
  • 3 tablespoons gluten-free all-purpose flour (27g)
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 tsp ground black pepper
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese (226g)
  • 1/2 cup grated parmesan cheese (48g)


  • Cook the gluten-free elbow 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 and rinse the pasta and set aside.
  • Place a large skillet or saucepan on the stove top over medium heat. Add the unsalted butter and melt.
  • Once the butter is melted, add the gluten-free all-purpose flour, salt, ground mustard, and black pepper. Whisk until a paste forms, about 1-2 minutes.
  • Pour in the whole milk. Whisk until the mixture has thickened, about 3-5 minutes.
  • Sprinkle in the shredded cheddar cheese and grated parmesan cheese.
  • Mix until the cheese is completely melted.
  • Add the cooked pasta back into the pan.
  • Fold the pasta into the cheese sauce. Top with fresh parsley or additional spices if desired. Serve immediately.


  • I do not like to use pre-shredded cheese because it typically has an anti-caking coating on the cheese which doesn’t allow it to melt as smoothly. Instead, shred a block of cheese yourself for best results.
  • I used Jovial gluten-free elbow macaroni in this recipe and cooked the pasta until al dente, about 9-10 minutes total.
  • I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) in this recipe. You can use any gluten-free flour blend that is meant to be a 1-to-1 swap with all-purpose flour.
  • You can use other cheeses besides parmesan and sharp cheddar. Some other options to try are gouda, white cheddar, gruyere, fontina, and monterey jack. I personally like to use a mix of cheeses to give the mac and cheese some interest. 
  • To reheat, you can either use the microwave or the stovetop. I recommend adding a tablespoon or two of milk to thin out the sauce when reheating for the best consistency. If you cooked your gluten-free noodles just until al dente, you should not have any problems with them becoming mushy when reheating. 
  • I like to rinse gluten-free pasta after cooking because it is really starchy. It also prevents the pasta from becoming overcooked and mushy, which can happen with gluten-free pasta. Remember to cook the noodles until al dente. A good starting point is to knock 2-3 minutes off the cooking time on the box of pasta and check for doneness. 


Calories: 497kcal | Carbohydrates: 49g | Protein: 21g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 816mg | Potassium: 161mg | Fiber: 1g | Sugar: 5g | Vitamin A: 757IU | Vitamin C: 1mg | Calcium: 462mg | Iron: 1mg
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