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
- ½ teaspoon black pepper
- ½ 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
Delaney says
I use this recipe for every event and I use it as inspiration to spice up my box Mac and cheese on a weekday!
Joyful2020 says
I never like saying, “I did this modification” but this time I have to. I had a big head of cauliflower, cut it up in small pieces…the size of macaroni, steamed it for five min (al dente), drained it and treated like the pasta in every way. Sauce and bake time were the same. My cauliflower-hating husband ate every scrap!
Mary G says
Needed a gluten-free recipe to make for a friend with gluten issues. We ended up liking it so well, it is our new favorite mac n cheese recipe!
Anna Ruth says
I made the modification of using regular whole milk instead of evaporated, which I don’t keep on hand. I also added a blend of colby, jack, and sharp cheddar cheeses instead of the ones in the recipe (again, didn’t have those on hand). And I omitted the Tabasco. Still a stellar recipe! That mustard is crucial to making satisfying mac n cheese in my opinion! 🙂
Kim Halbrook says
So good!! This is the second time I’ve made it and it’s definitely a winner!! My non-gluten-free hubby is the one that requests this.
Dawniqua says
This is my new go-to recipe for Mac & Cheese. As a southern girl relocated to the Midwest, this Mac & cheese has all the flavors of home – minus the gluten! My 1st time trying it was for thanksgiving 2020, when we were not able to get back East to family & my mom’s amazing Mac-n-cheese, so I had to make it myself, for the 1st time ever. Now my kids call it the Thanksgiving Mac-n-cheese & my 5 year-old who absolutely HATES Mac & cheese requests this on a weekly basis! 🙌🏾 Mama knows gluten free for the WIN! Thank you!
Jeanine says
This was amazing!!! I never buy Velveeta cheese and had some reservations about doing so, but so glad I did. This was exactly what my son requested for Christmas Eve dinner—a big pan of baked macaroni and cheese. Rich, creamy, full-flavored, with that texture that you can only get by baking it. Thank you!!
Julie Simmons says
I made this mac ‘n cheese dish for Thanksgiving and it was a big hit 🙂 with my daughter (she has gluten issues) ! I also loved this creamy dreamy dish, and it went well with the green bean casserole too! Thank you for the tips- the Barilla pasta is amazing and I will use in the future with other recipes! I even got a snap video from my daughter thanking me when she ate the last leftover bit lol!
Melissa Headrick says
This turned out great! I did not have Velvetta, so I used one brick of neufatchel cheese and extra cheddar melted and it worked out great! In the baking step I used my rectangular shallow crock pot crock and then threw it in there for keeping warm after it was baked. Very tasty!
Corrie says
I made this recipe for my niece’s 18th birthday and it was instantly a hit. My family just asked me if I would make it for Thanksgiving. Can I make it a day in advance and bake right before I serve it? What are your recommendations? Thanks in advance!
Audrey says
Hi Corrie! I am so happy that you and your family enjoyed it! Yes, you can make it ahead of time and then bake it before you serve it. Thank you so much for your wonderful 5-star recipe review!
Sarah says
10 out of 10! Even my picky- gluten-eating family fights over the last bite 😉
Sarah McGowne says
We’ve made this recipes several times and its AMAZING! Very rich and delicious! 🙂
Sarah McGowne says
We’ve made this recipes several times and it AMAZING! Very rich and delicious! 🙂
Mary Ann Teal says
This was the best gf mac and cheese I’ve had. Even my daughter who has strongly disliked every other gf Mac and cheese I’ve made LOVED it!!
Matt says
WOW WOW WOW WOW!! I made this for a BBQ and everyone RAVED about it and had no idea it was GF! 12/10. I promise this is the best recipe out there! I just substituted for Lactose Free condensed milk so it wasn’t as heavy and it was a good call!
Stephani Matweyew says
I made this for my granddaughters first birthday during the quarantine, it is a perfect meal for someone with 4 teeth – or more! The whole family loved it. Next time I may add green chiles (and ???) for the grown-ups, but quite honestly, grown-ups love comfort food in most forms and this was quite comforting! Yum!
Smilemaker says
I traditionally don’t care for mac and cheese as it’s so bland….grew up on Kraft, so now you understand why. To the above recipe I added chopped garlic, sliced scallions, roast beef chunks, canned diced tomatoes and as I was out of GF bread crumbs for topping with the extra cheese, I crushed up a few Fritos as they were on hand. My husband is raving about this. Thanks for starting our evening out great with your recipe!