Super creamy gluten-free southern baked macaroni and cheese recipe loaded with three kinds of cheeses. The best gluten-free mac and cheese baked to perfection in just 20 minutes.
Recipe originally published April 2017, photos and post updated September 2018.
Mac And Cheese
I have never eaten a macaroni and cheese dish that I did not like. I absolutely love macaroni and cheese! All different kinds from the boxed to the baked. That’s why I knew I was going to have to find a way to make gluten-free macaroni and cheese.
The first meal I was allowed to make as a kid was Kraft Macaroni and Cheese. There was something quite magical about that yellow powder turning into a yummy cheesy sauce. Even though my tastes evolved, hello Kraft Velveeta Shells and Cheese, I really had no idea what real macaroni and cheese was.
Southern Baked Macaroni And Cheese
That was until I moved to the South. Yes, my friends, there is nothing better than southern macaroni and cheese. Southerners love macaroni and cheese like family. There’s even an old joke about it: You know you’re in the South when restaurant menus list mac and cheese as a vegetable.
My gluten-free southern baked macaroni and cheese recipe is loaded with three kinds of cheeses and is made super creamy with the addition of evaporated milk.
Gluten-Free Pasta
One of the most important ingredients to a successful gluten-free macaroni and cheese dish is the noodles. Gluten-free pasta can be tricky. I HIGHLY recommend Barilla Gluten Free Elbow pasta, or you can also use penne and rotini successfully.
I have tried just about every brand of gluten-free pasta on the market and Barilla is hands down my favorite. No slimy and mushy pasta from them!
I always salt my water, at least a tablespoon for 1 pound of pasta in 4 quarts (16 cups) water. Also, adding a teaspoon of olive oil to the water to help the pasta not stick together. Make sure to add the salt, olive oil and pasta to the water once it has come to a rolling boil. Pro Tip: Place a wooden spoon over the pot to keep it from over boiling.
It is very important that you cook the pasta al dente to the box’s directions. Pro Tip: I also always rinse my pasta with cold water after draining it to keep it from cooking longer and getting mushy.
Gluten-Free Macaroni And Cheese In A Few Easy Steps
In a large bowl combine whisked eggs, evaporated milk, powdered mustard, salt, pepper, and Tabasco and mix together until fully combined. (photo 1, photo 2)
Boil the pasta according to the box’s direction in a large pot. You will want “al dente”, not mushy. Make sure you salt the water. (photo 3) Pro Tip: Place a wooden spoon over the pot to keep it from over boiling.
Once pasta is cooked, drain the water and return to the pot. (photo 4) Pro Tip: I also always rinse my pasta with cold water after draining it to keep it from cooking longer and getting mushy.
Add half of the cheese mix to the pot and stir over medium heat until cheese is melted. (photo 6) Add the remaining cheeses and continue to stir until thoroughly melted. (photo 7)
Spray a 9 x 13 baking dish with cooking spray. Pour the macaroni and cheese into the baking dish. (photo 8)
For extra yumminess add some extra cheddar cheese to the top and bake for 20 to 25 minutes. (photo 9)
Try not to eat it all in one sitting. Enjoy!
If you have any leftovers the macaroni and cheese can refrigerate then reheated in either the oven or microwave.
If you are looking for a super creamy, flavorful, and easy gluten-free mac and cheese recipe, I promise Mama Knows Gluten Free’s recipe for gluten-free southern baked macaroni and cheese will not disappoint.
I make this dish for every holiday and anytime we need to bring a dish to a gathering.
P.S. Don’t fret my gluten eating friends, you too can enjoy this super rich and delicious mac and cheese, just use regular macaroni.
Looking for more gluten-free pasta recipes? Try my recipes for gluten-free pasta salad.
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★Did you make this recipe? Please give it a star rating below in the comments!★
Gluten-Free Southern Baked Macaroni and Cheese
Ingredients
- 1 12oz box of gluten-free macaroni noodles Can use penne or rigatoni. I HIGHLY recommend Barilla gluten-free
- 2 eggs whisked
- 2 12oz cans of evaporated milk
- 2 teaspoons powdered dry mustard
- 1 teaspoon salt I cook with pink Himalayan salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Tabasco
- 2 cups shredded mild/sharp cheddar cheese
- 1 cup shredded Parmesan cheese
- 2 cups shredded Velveeta cheese if you can't find shredded you can chop a block of Velveeta
- 8 tablespoons butter melted
Instructions
- Preheat oven to 400° F.
- In a large bowl combine whisked eggs, evaporated milk, powdered mustard, salt, pepper, and Tabasco and mix together until fully combined.
- Boil the pasta according to the box's direction in a large pot. You will want "al dente", not mushy. Make sure you salt the water.
- Once pasta is cooked, drain the water and return to the pot. Pour the melted butter over the pasta and stir until all the pasta is covered with the butter.
- Stir the milk and egg mixture a few times and then add it to the pasta.
- Add half of the cheese mix to the pot and stir over medium heat until cheese is melted. Add the remaining cheeses and continue to stir until thoroughly melted.
- Spray a 9 x 13 baking dish with cooking spray.
- Pour the macaroni and cheese into the baking dish. For extra yumminess add some extra cheddar cheese to the top and bake for 20 to 25 minutes.
- Try not to eat it all in one sitting. Enjoy!
Notes
Nutrition
Sarah says
Can this recipe be doubled and if so are there specific ingredients that I shouldn’t actually double? Need to make this for a party and one box of pasta wouldn’t be enough. Thanks!
Audrey says
Hi Sarah! Yes, this recipe can be easily doubled. Just double all the ingredients in the recipe and use two 9×13 pans to bake it in. I often made a double batch when taking it to potlucks. I hope everyone enjoys the macaroni and cheese!
Emily says
Could you make this the night in advance? I haven’t tried that with gf noodles but did with traditional noodles.
Audrey says
Hi Emily! I have made the mac and cheese the night before cooking it and I have reheated it as well. Are you going to cook it then reheat it, or prepare it and then cook it the next day?
Paula Spiece says
Best Mac n Cheese ever – made it GF and regular pasta – both good! Substituted 2% milk with 1 tbsp corn starch for the evaporated milk.
Audrey says
Thank you so much Paula for the wonderful 5-star recipe review! It makes my heart so happy to hear that this is the best mac and cheese. I’ve never tried the milk and cornstarch trick, but I am going to try that to make a dairy-free version. Thank you so much!
Terri says
This is recipe is a HUGE hit at my house. So creamy and delicious! I don’t have to adjust it in anyway, it is absolute perfection. My son doesn’t like the boxed brands and is gluten free. He devours this and wants seconds, thirds…
Audrey says
Thank you Terri for the amazing 5-star recipe review! It makes my heart so happy to hear that your family enjoys the gluten-free mac and cheese. This is my son’s favorite as well. I think he would try to eat a whole pan by himself if I let him.???? Thank you again!
Debra De Bode says
Mmmm, so good! Thanks for sharing your recipe, Audrey. I have only recently figured out that I need to avoid gluten, and so am just learning about GF products and recipes. I love pasta, so thought that trying your Mac & Cheese recipe was a good way to see what GF pasta ( I used Barilla, but penne, since I couldn’t find elbows the other day) would be like. I’ll definitely be trying some of your recipes for baked goods also. I have your site bookmarked. (:
Audrey says
Thank you so much Debra for the fantastic 5-star recipe review! I am so happy that you enjoyed the gluten-free mac & cheese! I have made the recipe with the Barilla gluten-free penne, rotini and elbows and they all worked well in the recipe. I hope you enjoy any other recipes you try as well. Thanks again!
Jamie says
Added bacon, onions and parsley on my first go around with this recipe. Happiest bellies on earth tonight! Thank you!
Audrey says
Thank you so much Jamie for the awesome 5-star recipe review! You really made my day. I am so happy that you enjoyed the mac and cheese! Your additions sound super yummy. Thanks again!
Dawn says
Made this tonight for dinner and it was FABULOUS! Everyone loved it! It is very hard to get all four thumbs up in this house! I don’t think an unsuspecting gluten eater would know the difference. I will be making mac n cheese like this from now on!
Audrey says
Thank you so much Dawn for the awesome 5-star recipe review! I am so happy that everyone enjoyed the mac and cheese. I get really excited when gluten eaters enjoy my recipes too. This really made my day! Thank you again.
Deb says
Can this be made in an instant pot?
Sounds like a really good recipe.
Audrey says
Hi Deb! I have never tried this recipe in an Instant Pot. If you decide to try it, will you please let me know how it turns out?
Jeanna says
Hello there.. Does this recipe call for both shredded cheddar and velvetta or do you choose one or the other to add to the Parm?
Thank you!
Audrey says
Hi Jeanna! You use all three kinds of cheeses in this mac and cheese recipe. I hope you enjoy it!
Janie says
Hi Audrey:
I love this mac n cheese!!!! So good.
I have a question. I’m making it for company tomorrow and wanted to know if I can prepare it tonight and place in the fridge. Then actually cook it tomorrow? Or should I cook it tonight and reheat it tomorrow?
Thanks so much,
Janie
Audrey says
Thank you so much for the awesome 5-star recipe review Janie! I am so happy that you love the mac and cheese. I would prepare it tonight, cover it and keep in the fridge and then cook it tomorrow. I hope everyone enjoys it!
Janie says
Also Audrey, I fogot to ask how much a “block of Velveeta” is? You said if you can’t find shredded valveeta, to use a block chopped.
Like I said, I made this about 5 months ago and it was to die for!!! The problem is that I can’t remember how much of the Velveeta I used, lol!
Thanks for your help!
Janie
Audrey says
Thank you so much Janie for the awesome 5-star recipe review! If you can’t find the Velveeta shreds, buy a Velveeta block and cut it into cubes and then measure out 2 cups. You are so welcome!