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
Preheat your 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. (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.
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. (photo 5)
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
Tracy says
Best mac and cheese recipe we have ever eaten!!
Audrey says
Thank you so much Tracy for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the mac and cheese and it’s the best mac and cheese you have eaten! Thanks again!
Kay-Lynn Myers says
Wow!! Amazing!! Made this for Christmas dinner. It’s the best Mac n cheese, gluten free or not! Hubby doesn’t like Mac n cheese and he ate three helpings. Thank you for the recipe and all the info.
Audrey says
Thank you so much Kay-Lynn for the awesome 5-star recipe review! I am so happy that everyone enjoyed the mac and cheese and that’s it the best, gluten-free or not. You are so welcome, I love sharing what I make for my family. Thanks again!
Diane Pirman says
This recipe is a keeper! I made it on Christmas Eve to take to my son’s the next day. We baked it there and five teenagers dove in – we all loved it! Your dialogue instructions were very helpful and the Barilla elbows worked out great.
Audrey says
Thank you so much Diane for the awesome 5-star recipe review! I am so happy that everyone loved the mac and cheese. I am glad that the instructions were helpful and that the Barilla’s gluten-free elbows worked great. Thanks again!
Ruth McCormick says
I am definitely going to be making this recipe! However, I need to mention something else!
I have a corn allergy which is more severe than wheat! It actually makes me feel ill and I didn’t start to recover until after a night’s rest. I have noticed in many instances that in “gluten-free”, corn has been substituted for the wheat. Corn starch seems to be in many processed foods as well. There are substitutions. Everyone, you need to always read your labels before purchasing………very time consuming!!
There is corn in Barilla gluten-free pasta! I have had success with substituting rice pasta. The pot is easier to clean also! I especially like Timkyada Pasta Joy products.. Do not rinse! I am quite sure I will be giving this recipe 5*****! It sounds delicious!
Audrey says
Thank you so much Ruth, I hope you enjoy the mac and cheese. Thank you for sharing the information about the Timkyada pasta as a gluten-free and corn-free pasta option. Thanks again!