Gluten Free Mac And Cheese Recipe

I cracked a quick Gluten Free Mac And Cheese Recipe that comes together in 15 to 20 minutes and even offers a crispy baked topping option.

I never expected a gluten free Mac and Cheese to actually surprise me, but this one did. It’s rich and strangely bold, the gluten free pasta holding up like a champ while sharp cheddar cheese delivers that familiar tang.

Every bite has a little twist that makes you wonder what I did differently, and yeah I messed up a few times before I nailed it so this one feels sort of earned. If you’re tired of bland swaps and want something that makes you pause and taste, give this Gluten Free Mac And Cheese Recipe a try, dont say I didnt warn you.

Ingredients

• Mostly carbs, low protein, some fiber if made from brown rice or lentils.
• High in protein and calcium, adds salty tang and melt, kinda bold.
• Gruyere gives nutty complexity, mozzarella pulls stringy, mild melting goodness.
• Adds richness and fat, makes sauce silky but adds calories.
• Builds flavor and mouthfeel, provides fat for roux and topping.
• Thickens sauce, cornstarch gives glossy finish, flour adds subtle toasty notes.
• Tiny amount lifts the cheese, adds sharp tang and depth of flavor.
• Adds umami, salty bite and helps sauce cling to pasta.
• Crunchy topping option, adds texture though adds carbs and extra fat.
• Makes sauce silkier and a little tangy, increases fat for smoother mouthfeel.

Ingredient Quantities

• 12 oz (about 3 cups) gluten free pasta, elbows or small shells, uncooked
• 3 tbsp unsalted butter
• 3 tbsp gluten free all purpose flour (or 2 tbsp cornstarch if you prefer)
• 2 cups whole milk
• 1/2 cup heavy cream (optional, for extra creaminess)
• 2 cups shredded sharp cheddar cheese (about 8 oz)
• 1 cup shredded Gruyere or mozzarella (about 4 oz)
• 2 oz cream cheese, softened (optional but makes it silkier)
• 1 tsp Dijon mustard
• 1/4 cup grated Parmesan cheese
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• Pinch of cayenne pepper (optional, for a little kick)
• 1 cup gluten free breadcrumbs or crushed gluten free crackers (for topping, optional)
• 2 tbsp melted butter (for mixing with breadcrumbs)

How to Make this

1. Preheat oven to 375F only if you plan to bake for a crispy top, otherwise skip. Bring a large pot of salted water to a boil and cook 12 oz gluten free pasta (elbows or small shells) until just al dente, about 1 to 2 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.

2. While pasta cooks, melt 3 tbsp unsalted butter in a medium saucepan over medium heat. If using flour, sprinkle in 3 tbsp gluten free all purpose flour and whisk constantly for 1 to 2 minutes to cook the raw flour taste. If you prefer cornstarch use 2 tbsp cornstarch instead and whisk it into a couple tbsp of cold milk to make a smooth slurry before adding.

3. Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream (if using). Keep whisking so the sauce stays smooth. Bring to a gentle simmer and cook until it thickens enough to coat a spoon, about 3 to 5 minutes. If it gets too thick thin with a splash of reserved pasta water.

4. Reduce heat to low. Stir in 2 cups shredded sharp cheddar, 1 cup shredded Gruyere or mozzarella, and 2 oz softened cream cheese (if using). Add cheese in small handfuls, stirring until melted and smooth between additions. Turn the heat very low so the cheese melts gently and doesn’t seize.

5. Stir in 1 tsp Dijon mustard, 1/4 cup grated Parmesan, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp onion powder, 1/4 tsp smoked paprika and a pinch of cayenne if you want heat. Taste and adjust salt or pepper. If sauce seems tight add up to 1/4 cup reserved pasta water to loosen.

6. Add the drained pasta to the cheese sauce and gently stir to coat, cooking together for 30 to 60 seconds so the pasta soaks up the sauce. If you like it extra creamy add a splash more cream or milk.

7. For straight-from-the-pot mac and cheese serve now, it’s perfect. For a baked, crispy top transfer everything to a lightly buttered 8×8 or similar baking dish, leveling the top with a spoon.

8. Make the topping by mixing 1 cup gluten free breadcrumbs or crushed gluten free crackers with 2 tbsp melted butter until crumbly and evenly moistened. Sprinkle the mixture evenly over the pasta.

9. Bake at 375F until the topping is golden and the edges are bubbly, about 12 to 15 minutes. For extra color broil 1 to 2 minutes at the end but watch it closely so it doesn’t burn. Let rest 5 minutes before serving.

10. Tips: grate your own cheddar and Gruyere if you can, pre-shredded cheese often has anti clumping stuff that makes sauce grainy. Don’t overcook the pasta or it will go mushy in the oven. If sauce separates, whisk in a little hot milk off the heat to bring it back together.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or strainer
3. Medium saucepan for the sauce
4. Whisk
5. Silicone spatula or wooden spoon
6. Box grater for shredding cheese
7. Measuring cups and spoons
8. 8×8 ovenproof baking dish
9. Small bowl for the breadcrumb topping and a spoon

FAQ

Gluten Free Mac And Cheese Recipe Substitutions and Variations

• Flour: swap the 3 tbsp gluten free all purpose flour for 2 tbsp cornstarch (mix with a little cold milk first) or 3 tbsp arrowroot/tapioca starch if you want a silkier, glossy sauce.
• Milk + cream: replace the 2 cups whole milk + 1/2 cup heavy cream with 2 1/2 cups evaporated milk for extra creaminess without heavy cream, or use 2 1/2 cups full fat canned coconut milk for a dairy free, rich result (it will add a mild coconut note).
• Cheeses: if you don’t have sharp cheddar use Colby, aged Gouda, or a blend of mild cheddar + extra Gruyere; keep total cheese about 3 cups. For lactose free swap in lactose free cheddar or a good vegan melter plus 1 tbsp nutritional yeast for extra flavor.
• Topping: instead of gluten free breadcrumbs use crushed gluten free crackers, crushed plain potato chips for extra crunch, or almond meal for a low carb, nutty topping; still mix with the 2 tbsp melted butter.

Pro Tips

1) Grate your own cheese and keep it cold. Pre-shredded cheese has anti caking stuff that can make the sauce grainy, and cold cheese melts more slowly so you can control it. If the sauce starts to look tight or grainy, take it off the heat and stir in a splash of hot milk or reserved pasta water.

2) Undercook the gluten free pasta by about 1 to 2 minutes and save at least 1/2 cup pasta water. GF pasta will keep cooking in the sauce or oven, so undercooking prevents mush. Use the starchy pasta water to loosen the sauce instead of more milk so the texture stays glossy.

3) Choose your thickener on purpose. If you use cornstarch make a cold slurry first so you dont get lumps; if you use GF flour, cook the roux a minute or two to lose the raw taste. Either way add cheese off high heat and in small handfuls so it melts gently and doesnt seize.

4) For the crispiest topping toast the breadcrumbs or crushed crackers briefly in a skillet with the 2 tbsp butter first so they brown evenly and taste nutty. If you bake, let the dish rest 4 to 6 minutes after coming out so the sauce sets a bit and wont run everywhere when you serve.

5) To revive leftovers reheat slowly on the stovetop with a splash of milk or cream, whisking gently, or microwave in short bursts with stirring in between. A tiny squeeze of lemon or a few drops of hot sauce brightens the flavor if it tastes a bit flat after chilling.