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An easy recipe for gluten-free mac and cheese that is super creamy and cheesy. This is the best gluten-free mac and cheese recipe because of the homemade cheese sauce.
Gluten-Free Mac and Cheese
What makes the best gluten-free mac and cheese recipe? It’s the creamy cheese sauce of course! This gluten-free mac and cheese recipe includes a rich and creamy homemade cheese sauce that will beat the traditional boxed version any day. Making homemade gluten-free mac and cheese is much easier to make than you think.
This gluten-free macaroni and cheese recipe is made with only a few simple ingredients. It’s also cooked on the stovetop in less than 20 minutes! You can see just how easy this gluten-free macaroni and cheese is to make in the detailed recipe step-by-step photos.
Ingredients in Gluten-Free Mac and Cheese
- Gluten-Free Macaroni: The right gluten-free pasta can really make or break this recipe. My favorite is the Barilla Gluten-Free Elbows Macaroni.
- Sharp Cheddar Cheese: Sharp cheddar cheese gives this recipe the intense, cheesy flavor you expect in a delicious mac and cheese dish.
- Whole Milk: For the rich, creamy taste of the sauce.
- Unsalted Butter: To give the dish a rich, buttery taste.
- All-Purpose Gluten-Free Flour: It thickens the cheese sauce. That way, it hugs the macaroni perfectly.
- Onion Powder: For added flavor.
- Hot Sauce: For added flavor and a little bit of added color.
- Salt: To bring out the best flavor when combining all the ingredients.
How to Make Gluten-Free Mac and Cheese
- Bring a large pot of water to a boil over high heat. Once the water is boiling, add about a teaspoon of salt to the water and a teaspoon of olive oil to help the pasta not stick together.
- Cook the pasta to al dente according to the directions on the box (this is about 7 minutes). You don’t want the macaroni to be too soft, or it will fall apart when you stir it into the cheese sauce. (photo 2)
- Drain the pasta, then rinse it with cold water (to stop it from cooking further). Set the pasta aside for now.
- Bring the unsalted butter, all-purpose gluten-free flour, and onion powder to a light simmer in a medium-sized saucepan over medium heat. Once the mixture starts to bubble, continue to let it bubble for a minute before adding in the milk. Be sure to whisk this continuously so it doesn’t start to burn. (photo 3 & 4)
- Add the milk to the saucepan and continue to cook over medium heat (whisking constantly) until the mixture thickens up to a gravy consistency. This takes about 5 minutes. (photo 5)
- Remove the saucepan from the heat and whisk in the hot sauce and salt.
- Add the shredded cheese to the saucepan, one handful at a time, stirring well after each addition. Be sure to melt all the cheese you’ve added before adding the next handful of shredded cheese. Do not place the saucepan back onto the heat after you’ve started adding the cheese, or the cheese could start to get a grainy taste and texture. (photo 6)
- Once all the cheese has been added and melted, gently stir in the cooked macaroni. Use a spatula to stir this in well until all the macaroni is coated in the cheese sauce.
- Serve hot. Store leftovers in an airtight container in the refrigerator for up to four days.
Tips for Making the Best Gluten-Free Mac and Cheese
- Be sure to use quality gluten-free pasta. All gluten-free pasta brands are not made the same. My personal favorite is the Barilla Gluten-Free Elbows (macaroni pasta).
- For the creamiest results, do not buy the pre-shredded cheese. Buy a block of sharp cheddar cheese and shred it yourself. This is because many of the pre-shredded cheeses have a light coating to prevent them from sticking together in the package. This can prevent the cheese from melting correctly in the sauce.
Gluten-Free Pasta
One of the most important ingredients to a successful gluten-free macaroni and cheese dish is gluten-free pasta. Gluten-free pasta can be tricky. I highly recommend Barilla Gluten Free Elbow pasta, or you can also use their gluten-free penne and gluten-free rotini successfully. It is also really important to cook gluten-free pasta according to the box’s instructions.
How Long Does It Take to Make Stovetop Gluten-Free Mac and Cheese?
Making homemade gluten-free mac and cheese is easier than you think! It really does not take much longer to make than boxed mac and cheese. From start to finish, this gluten-free mac and cheese recipe takes less than 20 minutes to make.
Can I Bake This Gluten-Free Mac and Cheese?
This recipe is created to be made easily on the stovetop. I do have an easy recipe for Gluten-Free Baked Macaroni and Cheese you can try.
What to Serve with Gluten-Free Mac and Cheese?
This gluten-free mac and cheese is perfectly fulfilling on its own, but you could also serve it as a side dish to any meal. I like to serve it with my Gluten-Free Southern Fried Chicken or with my Gluten-Free Homemade Chicken Nuggets.
How to Reheat and Store Gluten-Free Macaroni and Cheese
This gluten-free mac and cheese is best eaten when it’s freshly cooked. If you have leftovers, store them in an air-tight container in the refrigerator for up to four days. It can be reheated in the microwave. Just be sure not to heat it for too long, or the pasta will turn rubbery.
Ingredients Substitutions for Gluten-Free Mac and Cheese
- If you can’t find gluten-free macaroni pasta, gluten-free penne or fusilli would be a good substitution.
- If you don’t care for hot sauce, you can leave it out of this recipe, and it will still be delicious.
- Sharp cheddar cheese can also be called “old cheddar” at the grocery store. They both have an aged taste that goes well in this gluten-free mac and cheese.
Easy Gluten-Free Mac and Cheese
This rich and creamy gluten-free mac and cheese is so easy to make. Don’t let the idea of homemade cheese sauce scare you away from making this recipe from scratch. The couple minutes of extra effort is well worth the delicious results!
More Gluten-Free Dinner Recipes To Try!
- Gluten-Free Meatloaf {Dairy-Free Option}
- Gluten-Free Chicken and Dumplings {Dairy-Free Option}
- Gluten-Free Orange Chicken {Dairy-Free}
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Gluten-Free Mac and Cheese
Ingredients
- 8 ounces gluten-free macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons gluten-free all-purpose flour
- 1/2 teaspoon onion powder
- 2 cups whole milk
- 1/2 teaspoon hot sauce
- 1/2 teaspoon salt
- 8 ounces shredded sharp cheddar cheese
Instructions
- Bring a large pot of water to a boil over high heat. Once the water is boiling, add about a teaspoon of salt to the water and a teaspoon of olive oil to help the pasta not stick together.
- Cook the pasta to al dente according to the directions on the box (this is about 7 minutes). You don’t want the macaroni to be too soft, or it will fall apart when you stir it into the cheese sauce.
- Drain the pasta and rinse it with cold water (to stop it from cooking further). Set the pasta aside for now.
- In a medium-sized saucepan over medium heat, bring the unsalted butter, all-purpose gluten-free flour and onion powder to a light simmer. Once the mixture starts to bubble, continue to let bubble for a minute before adding in the milk. Be sure to whisk this continuously so it doesn’t start to burn.
- Add the milk to the saucepan and continue to cook over medium heat (whisking constantly) until the mixture thickens up to a gravy consistency. This takes about 5 minutes.
- Remove the saucepan from the heat and whisk in the hot sauce and salt.
- Add the shredded cheese to the saucepan, one handful at a time, stirring well after each addition. Be sure to melt all the cheese you’ve added before adding the next handful of shredded cheese. Do not place the saucepan back onto the heat after you’ve started adding the cheese, or the cheese could start to get a grainy taste and texture.
- Once all the cheese has been added and melted, gently stir in the cooked macaroni. Stir well until all the macaroni is coated in the cheese sauce.
- Serve hot. Store leftovers in an air-tight container in the refrigerator for up to four days.
Notes
- I recommend Barilla gluten-free elbows pasta. Gluten-free penne or fusilli would be a good substitution.
- Store leftovers in an air-tight container in the refrigerator for up to four days.
- Reheat in the microwave. Do not overheat or the pasta will turn rubbery.
- For the creamiest results do not use packaged shredded cheese. Pre-shredded cheeses have a light coating to prevent them from sticking together in the package. This can prevent the cheese from melting correctly in the sauce.
- Mama says, "always check your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was the best! Easy, creamy and yummy! I took it to a church potluck and got lots of compliments. No one realized it was GF, however, I had put a sign on it indicating that it was, just in case we had another GF person there.