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A closeup of a wooden spoon with a big scoop of mozzarella mac and cheese over a large skillet of mac and cheese.

Gluten-Free Mozzarella Mac and Cheese

This homemade mozzarella mac and cheese is a creamy, cheesy delight! The dish is made with gluten-free macaroni noodles combined with a cheese sauce made with mozzarella cheese, butter, and milk. A little parmesan cheese finishes it off for a salty, savory flavor. A chiffonade of basil amps up the flavor making this a dinner recipe the whole family will love.
5 from 1 vote
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Course: Dinner
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 454kcal
Author: Megan

Ingredients

  • 12 oz gluten-free macaroni noodles (340g)
  • 3 tablespoons unsalted butter (43g)
  • 3 tablespoons gluten-free all-purpose flour (27g)
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 2 cups whole milk (16 fl oz, 480g)
  • 2 cups mozzarella cheese (shredded (230g))
  • 1/2 cup parmesan cheese (shredded (48g))

Instructions

  • 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 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, onion powder, 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 mozzarella cheese and 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 basil if desired. Serve immediately.

Notes

  • 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.
  • If you are not gluten-free, feel free to use regular macaroni noodles and all-purpose flour in this recipe. It’s delicious! 
  • You can use other cheeses besides parmesan and mozzarella. Some other options to try are cheddar, 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. 
  • 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.

Nutrition

Calories: 454kcal | Carbohydrates: 49g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 818mg | Potassium: 166mg | Fiber: 1g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 0.1mg | Calcium: 394mg | Iron: 1mg
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