Gluten-Free Mac and Cheese
Updated
My creamy baked gluten-free mac and cheese recipe is loaded with a three-cheese mix and tender macaroni noodles. This 25-minute Southern-inspired dish is the perfect party side to feed any crowd.
“This Mac n Cheese was fabulous! Great flavor that did not need any tweaking or extras. It was a huge hit at Christmas dinner…and you couldn’t even tell it was gluten free! Thank you for this wonderful recipe!”
– Jakaay
Gluten-Free Macaroni and Cheese Recipe
I have never eaten a macaroni and cheese dish that I did not like. I absolutely love macaroni and cheese. All different kinds are available, from boxed to baked. That’s why I knew I was going to have to find a way to make gluten-free macaroni and cheese. Luckily, gluten-free pasta options are readily available now, and my cheese sauce contains no flour. The gluten-free cheese sauce is made with evaporated milk which provides an extra creamy base.
The first meal I ever made as a kid was Kraft Macaroni and Cheese—a simple stovetop classic. Since then, I’ve come a long way, graduating to this golden, baked mac and cheese. If you’re craving a super creamy, flavorful, and easy gluten-free recipe, I promise this gluten-free baked macaroni and cheese will hit the spot!
Gluten-Free Cooking Tips
- My top tip for the best homemade mac and cheese is to shred your own cheese. Pre-shredded cheese contains anti-clumping preservatives that prevent the cheese from melting smoothly.
- I also always rinse my pasta with cold water after draining it to keep it from cooking longer and getting mushy.
- Add a layer of gluten-free breadcrumbs to the top if you like. Sometimes I do half and half, and I always use my favorite crusty gluten-free load from the store or my gluten-free breadcrumbs recipe.
Gluten-Free Mac and Cheese Recipe
Equipment
- 1 large pot
Ingredients
- 1 12 oz box of gluten-free macaroni noodles, Can use penne or rigatoni. I HIGHLY recommend Barilla gluten-free
- 2 eggs, whisked
- 2 12 oz cans of evaporated milk, You can also use heavy cream or whole milk. Just be aware the sauce may be thinner.
- 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, I used a combination of shredded mild/ sharp cheddar, parmesan, and shredded Velveeta. You can use your favorite mixture. Shredded gouda is also a great choice.
- 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 (204°C).
- 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.
- If the top of the macaroni and cheese is becoming too brown. Add aluminum foil to the top and continue baking.
- Try not to eat it all in one sitting. Enjoy!
Notes
- My top tip for the best homemade mac and cheese is to shred your own cheese. Pre-shredded cheese contains anti-clumping preservatives that prevent the cheese from melting smoothly.
- I also always rinse my pasta with cold water after draining it to keep it from cooking longer and getting mushy.
- Add a layer of gluten-free breadcrumbs to the top if you like. Sometimes I do half and half, and I always use my favorite crusty gluten-free load from the store or my gluten-free breadcrumbs recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Macaroni and Cheese Step by Step
Gather your ingredients.
Preheat the oven to 400°F. Grab a large mixing bowl and whisk together 2 eggs, 2 12oz cans of evaporated milk, 2 tsp powdered dry mustard, 1 tsp salt, ½ tsp black pepper, and ½ Tabasco.
Cook the noodles: In a large pot, boil the pasta water and add a large pinch of salt. Then, cook 1 12oz box of gluten-free pasta to al dente, according to the package instructions. Once the pasta is cooked, drain it and add it back to the pot.
Pour 8 tbsp melted butter over the cooked pasta and carefully mix until all the pasta is coated.
Whisk the egg and milk mixture a few more times, then pour it over the buttered pasta noodles.
Make the cheese sauce: Turn the stove back on to medium heat and stir in half of the cheese, 1 cup shredded cheddar, ½ cup parmesan, and 1 cup shredded Velveeta to the pasta. Continue to stir until the cheese is melted.
Once melted, stir in the remaining 1 cup shredded cheddar, ½ cup parmesan, and 1 cup shredded Velveeta. Keep stirring until the remaining cheese is completely melted.
Grease a 9” x 13” baking dish with cooking spray. Pour the macaroni and cheese into the baking dish and sprinkle another layer of shredded cheddar on top.
Bake: Place the baking dish in the oven and bake for 20-25 minutes, until the top is golden and bubbly. Allow the macaroni and cheese to rest for 5 minutes before serving. Serve and enjoy!
Serving Suggestions
Gluten-free macaroni and cheese is the perfect side dish for holidays, parties, or to indulge in any night of the week. My kids love it when I serve this up with a gluten-free birthday cake for a special occasion. It pairs perfectly with roasted meats, vegetables, or all on its own.
Storage Instructions
If you have any leftovers, place them in an airtight container in the refrigerator for 4-5 days. Reheat in the oven or microwave. You may need to add a little more milk to add moisture back to the bake.
I don’t recommend freezing leftovers, but you can prepare a whole pan and freeze it by assembling the mac and cheese in a freezer-safe dish before baking. Allow the dish to cool completely, then wrap it tightly with plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw the dish in the refrigerator overnight and bake as directed, adding extra cooking time if necessary.
Yummy
Turned out like a cheese souffle. Cheese was fluffy and cake like not creamy. It tasted good and cheesy.
It was so creamy before putting it in the oven but then it seemed less cheesy. Does it have to be baked?
Baked Mac and cheese is a casserole-style dish. The cheese sets and firms up. There’s no dangers keeping the Mac and cheese unbaked and you can serve it from the stovetop if that’s the type of Mac and cheese you prefer.
I just made this and I’m not happy with the texture overall. I feel like the eggs are what did it. The flavor is nice but I think I’d only use one egg if I tried again.
My granddaughter has celiac, and was told that Velveeta is not gluten free, and that it is more like Kraft slices which Is processed. She has to have real cheddar shredded.
Velveeta original is gluten free but it is made on shared equipment so they cannot guarantee there wouldn’t be cross-contamination. I am not celiac but gluten sensitive and I can eat Velveeta. But if I were celiac, I would not consume it either due to the possibility of cross-contamination.
If you love velveeta shells and cheese, this is exactly what you will taste with this recipe. My family doesn’t love the taste of velveeta unfortunately. Against my better judgement upon reading the ingredients, and based on the stellar reviews, I decided to try it for Thanksgiving. 1 person liked it. I gave it 4 stars because it is a perfect replica of velveeta style mac & cheese. However, if you are looking for a more grown-up, homeaded (velveeta free) mac & cheese…this is not it.
Great recipe. Be very careful to undercook the elbow pasta. Directions on box say 7-8 minutes. I cooked for 6 minutes the first time and it was too long. Second time 5 minutes and rinsed with cool water. Worked perfectly.
Hi! Can I make this without egg some how?
You can try Bob’s Red Mill gluten-free egg replacer.
We have an egg allergy in the family. I’m planning to make this but wonder if it will cook correctly without the eggs?
I’m planning on making this. I just need some clarification please.
Does this recipe call for five cups of cheese in total?
Thank you
Hi Sherry, yes with all the cheeses combined!