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.
- 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.
Hello! What cheese would you recommend in place of Velveeta & would the ratio be the same? Thank you!
You can use your favorite mixture. Shredded gouda is also a great choice. Yes, sub for the same ratio.
This was a very good recipe! We all enjoyed it on Christmas day. My daughters asked if there was a variation of it so it was more like the boxed “loose” mac n cheese of their childhoods for more of an “every day” mac n cheese. Do you have a sauce recipe/variation for that?
Thanks for all your great recipes–I’ve recommended your page so many times!
Hi Stacia, we do not currently have a mac and cheese recipe with a looser sauce, but you could try adding regular milk to thin the sauce and serving it straight from the pot without baking.
Thank you. Would I need to leave the egg out or would it cook enough to be safe to eat as the cheese is melting?
Thanks again!
We would not leave the egg out!
I’m excited to try this for Easter! Does the tabasco add kick? I noticed it’s only 1/2 tsp but I have family members who do not like any heat so I’m wondering if I should leave it out?
Hi Karla, Some other reviewers have left it out and still enjoyed the dish!
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!
Can this be frozen and rebaked?
I have made it a few times and it’s delicious I just want to save half this time for a week later!
Hi Courtney, it should work, but we recommend cooking the pasta to slightly under al dente so it doesn’t turn mushy when baked.
Can I premake this a few days in advance before cooking it in the oven?
Hi Rosa, you could make it 1-2 days in advance, but we recommend cooking the pasta a bit below al dente, as it will start to absorb moisture in the fridge and may turn mushy.
Thank you for taking the time to respond to my question! Have a wonderful Thanksgiving!
Question: I only have one can of evaporated milk and no time to get a 2nd can. Is it okay to replace 12oz of evap milk with 1/2 and 1/2?
Hi Jay, it could work, but the texture may turn out runnier!
This was my first attempt at gluten free mac n cheese. I made it for Thanksgiving last year. I don’t regularly buy Velvetta but wanted to try this as written. It was wonderful! I may try some of my old mac n cheese recipes since the Barilla gluten free pasta works so well but I am sticking with this recipe for Thanksgiving.
Thank you, Audrey. You have made the daunting switch to gluten free manageable. I appreciate all of your tips. Thank you, thank you, thank you.
when you double the recipe it says to use 28 oz of evaporated milk, but a single says 2 12 oz cans, being 24 oz, is this a mistake?
Audrey, I have been making your baked mac n cheese for several years now, and it is always, always a hit! I have made it with regular pasta, too, and it always works. The beauty of this recipe is that sauce, using whatever types of cheeses I have on hand.
I first found the recipe while looking for a gluten free mac where the noodles wouldn’t get broken down. Baked is the answer, and this recipe became a household staple and highly requested! I like to put bacon crumbles on top. However, I usually under cook the pasta a tad, put it in the dish and then pour the sauce over it to minimize stirring.
Thanks for making me a hero to my son’s girlfriend! 😉
How would this recipe turn out if I substituted almond milk for the evaporated milk.
Hi Kookie, as someone who has worked with almond milk for a lot of my recipes, I would highly recommend not using almond milk instead of evaporated milk for this mac n cheese recipes. Almond milk does not provide the same thickness that evaporated milk does, and it’ll also make your mac n cheese have a different taste because of the sweet nuttiness of almond milk. I hope this helps!
what can I sub for the butter
Hi Jessica, we recommend Smart Balance vegan butter.
Can this be put together, refrigerated, and baked the next day? I haven’t used GF pasta a lot, so I’m not sure about the texture.
Hi BA, it should work!
Delicious, restaurant quality mac and cheese, thank you. Next time I make it – and there will be many next times – I will undercook the pasta by a minute or two. I followed the directions on the Barilla box for ‘al dente’ and it was still too much, esp given that the pasta keeps cooking when you mix up the ingredients, and in the oven. Plus GF pasta is extra fragile. Your recipe is wonderful!
Crazy but this was my first time making mac n cheese and it was wonderful! No one knew it was gf until my Mom stopped during dinner and asked me how I could be eating this! Sneaky. 😉
I’m writing to thank you for this recipe and I will for sure make it again!
Take care, Holly
So so good! Very easy and fast to prep. It’s become one of my pot luck go-to’s!
Made this for THanksgiving, everyone enjoyed it. Will be making again soon.
I have been instructed that I must bring this to all family gatherings from now on! 🤣
It’s delicious. I added 2 tsp. Regular Tabasco and 2 tsp of chipotle Tabasco and use 1/2 and 1/2 instead of evaporated milk.
So yummy!
Thank you Audrey for this needed recipe! ❤️
This recipe is sooo good!!! Made it for the first time this thanksgiving now, I’m making it again! Thank you for creating it, testing it and sharing it!
My nephew made this for Thanksgiving as I need to be gluten free. All I can say is WOW! This stuff was the hit of the night. Everyone loved it – gluten free or not. I would not have guessed that eggs and velveeta could produce such a delight. Thank you!!!
This was delicious!! Used Barilla penne. Could not tell it was gluten free. Brought it to a potluck and got rave reviews.
Found this recipe to make for my daughter who has celiac. Everyone raves about this and asks me for the recipe. No one knows it is gluten-free. In fact, my neighbor asked for the recipe and made it with regular elbow macaroni instead of the gluten-free and it did not taste as good. We figured out the gluten-free pasta does not get mushy so now she makes it with the GF. For everyone saying they dislike Velveeta and leave it out, that is what makes the recipe so creamy and why it reheats well.
This has become our favorite mac and cheese! Even the kids love it and my GF daughter requests it for every family dinner!
So I don’t usually find recipes on social media that I love or comment on but this one is a keeper. I made this for my friend‘s birthday who is gluten-free and it was a hit with everyone! Several asking for the recipe. I was skeptical, because I’m not a velveeta fan but it all blended together well. it was really good!
Made this tonight and it’s a total keeper! I made some substitutions because it was a late night craving and I was not about to *not* make it or go to the store. I ran out of mustard powder and used a mustard aoili sauce I had, I only had one can of evaporated milk, so I used heavy cream and kefir, and I really don’t like Velveeta so I used goat cheese (like another commenter mentioned, it was great!). Even with all my weird add-ins, it turned out amazing, so don’t be afraid to customize! I’ll definitely be keeping this recipe around.
This was a hit at the party I brought it to! I don’t eat Velveeta so I substituted it with cream cheese (a whole block). I will definitely be making this again. Thank you!
I’m not a fan of Velveeta either, but thinking goat cheese would be a nice replacement?
I made this recipe and LOVED IT!!! I have been looking for a gluten free Mac and cheese and this is it. found my go to recipe. THANK YOU FOR SHARING
Absolutely DELICIOUS! This is definitely the best mac n cheese I’ve had in the 4 years of being gluten free! This is my forever mac n cheese recipe! Thank you, thank you, thank you!
I’ve made this recipe 3 times now, and it is the BOMB. If you can find Melinda’s Black Truffle hot sauce to use, it makes this recipe even more savory and amazing. I also top it off with some gluten free bread crumbs before popping it in the oven for extra texture. I use the barilla gluten free pasta as recommended, and you would not know it’s gluten free. It’s simply the best mac and cheese recipe I’ve ever made. Thank you!
Oh my gosh – this Gluten Free macaroni and cheese is amazing!!!!! I have made it 2 times now and everyone loves it….even those that are not gluten free. They say it is the best they have even had. Thank you!
I am not a natural cook, and I am often disappointed when I try to make substitutions to recipes to accommodate my son’s needs and it turns out to be a disaster. On top of having Celiac’s Disease he is deathly allergic to tree nuts and eggs and is lactose intolerant. I have tried so hard to find a recipe for Southern Mac and Cheese that my whole family will enjoy. I have tried a few of your other recipes, and they have all been successful with the whole family–even my husband who is picky about his gluten free foods. I thought you would be the best person to ask…What would your suggestions be to substitute for the whisked eggs in this recipe? Thank you for your help and all your recipes so far!
Hi Deana. I have used Bob’s Red Mill gluten-free egg replacer with my recipe. I hope you enjoy it!
I have celiac and I bake and cook at home 99.9% of the time. This was an easy to follow recipe. It was full of flavor and did not lack in the cheese department. I served this for dinner along with a salad. I used Barilla as suggested and it did not disappoint. I will make this again when I’m craving mac and cheese. Thanks for a great recipe!
outstanding
Hello, great recipe. I like to use Aldi ‘s brand they carry Live Free GF pasta. It’s made with brown rice and quinoa flours. Doesn’t get mushy. I also only cook it 5-6 min just before Al Dante because it cooks again in the cheese sauce. It absorbs the sauce. Yummy.
I love this recipe so much! It’s my go to! Is it possible to do it in the crock pot though when you don’t have access to a stove and need to keep it hot?
I am so happy to hear that you love the recipe Hannah! I have never tried keeping it warm in a crack pot, but it should work just fine. If you try it, please let me know how it goes. Thank you!
Wow! Finally a great Mac & cheese recipe I can make for my Mom who has Celiac! The only thing I changed was no Tabasco, and I used two 8×8 glass pans instead of one 9×13. In one, I use the GF Barilla elbows and in the other one I used regular pasta for my husband. They were both scrumptious! Thank you!
Could I pit diced ham in before I bake it?
Sure!
Best and easiest Mac n cheese ever! I make it weekly now. For ours I add one teaspoon each of cayenne and garlic powder to the base, and once my cheese is all melted in the pot, I add two cans of diced tomatoes. Perfection!
I tried this recipe for my 8-year-old grandson after he was diagnosed with celiac disease. Everyone loved it, and now it’s the only mac-n-cheese recipe I use! People ask me for the recipe every time.
Mac n. cheese for the Win. Twins 12th birthday dinner was HUGE hit!! 3years after twins celiac and I havent been able to hit on a winner in the Mac n cheese dish…. Until now! Everyone loved it. Thanks for the details on Barilla and cold rinse. Appreciate this blog— it has made me a better cook.
Growing up in the South, I’ve had several versions of macaroni and cheese; Southerners take pride in this dish. I had my mother’s, grandmother’s, aunt’s, cousin’s and nearly every neighbor’s. However, this is the best macaroni and cheese that I’ve ever tasted. The family went crazy over it. I’m the only gluten free person in the house but everyone loves your recipes.
Barilla gf pasta is absolutely key to this recipe. This mac-and-cheese is as good or better than any other that I have made (gf or non gf).
The family was disappointed I didn’t make any Mac n cheese but even 3 years after my daughters celiac diagnosis, I’m still nervous about some recipes and this was one of them. But today I decided to follow the recipe exactly, watch the time on the noodles exactly and see how it went. HUGE HIT!! My girl was loving every bite of it as were the rest of us. Usually you can tell GF noodles from regular ones but in this recipe you cannot. It was excellent. I’ve favorited your website and plan to try your fried chicken next week. 🙂
Best mac and cheese recipe I’ve found, gluten or no gluten. Thank you!
I have a daughter that is gluten intolerant and hasn’t had any mac n cheese in 3 years. Boy, is this recipe a game chaser…..it was delicious!!!! My husband was even impressed! He said it had so much flavor! Thank you for a recipe that is delicious and gives my daughter back one of her favorite dishes!
I finally can make gluten free baked mac & cheese! I have tried to find a recipe that worked for years. Yours is a definite winner! Thank you so much! I also just ordered your book!
I am so happy that you enjoyed it Jeanette! Thank you so much for ordering my cookbook and for the wonderful 5-star recipe review.
The whole family LOVED this! Thank you for the AMAZING recipe! My GF daughter recently moved to college. Food options are pretty limited for her at school. Do you think this can be cooked and then frozen for her to heat up in the microwave at a later date?
I use this recipe for every event and I use it as inspiration to spice up my box Mac and cheese on a weekday!
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!
That is such a good idea!!
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!
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! 🙂
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.
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!
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!!
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!
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!
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!
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!
10 out of 10! Even my picky- gluten-eating family fights over the last bite 😉
We’ve made this recipes several times and its AMAZING! Very rich and delicious! 🙂
We’ve made this recipes several times and it AMAZING! Very rich and delicious! 🙂
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!!
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!
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!
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!
So good! Made this for a bbq and everyone loved it. There were a couple of chefs there and they could not believe it was gluten free. I followed the recipe, with the exception of adding some jalapeno and bacon.
One word :Fabulous!
I am not big on Mac and Cheese so when I thought “I wonder how baked Mac and cheese would taste” I knew I needed help. I am so glad I found this. I just made this for the first time and within 20 min more than 2/3 or the pan was gone. I did substitute some things because I didn’t have them but did everything else. Try this recipe you won’t regret it !
Also, I am the only one in my family who is GF so to have them also enjoy this recipe was a huge plus!
Thank you so much Karen for the awesome 5-star recipe review, it really made my day! I am so happy that everyone enjoyed the mac and cheese. Thanks again!
I have been in a long trend of not cooking and my husband cooking so often it became the new norm. I’m also known more for my baking and desserts. This all happened as my job became more stressful and my husband was working more from home and if he wasn’t he was more confident and could whip up a meal faster than me.
Because we are on March Break. Today I made your Gluten Free Macaroni and Cheese. It was fabulous and makes me want to get into the kitchen more regularly. Thanks So Much.
Thank you so much Jennifer for the wonderful 5-star recipe review, it really made my day. I am so happy that you and your husband enjoyed the maca and cheese and it turned out fabulous. It makes my heart so happy to hear that making it makes you want to cook more regularly. Cooking and baking are one of my love languages. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
I made this for but had run out of velveeta and didn’t have condensed milk. I substituted some extra sharp cheese (I only had 1 cup of velveeta) and half-and-half…my husband, who is a mac-and-cheese connoisseur said it was the best mac-and-cheese he’s ever had. He is NOT gluten free. Incredible, flexible recipe that keeps even the gluten eating folks happy!
Thank you so much Stacey for the awesome 5-star recipe review, it really made my night! I am so happy that you and your husband (the mac-and-cheese connoisseur) enjoyed the mac and cheese and it’s the best you have had. Thank you for sharing your substitutions, as I know it will help others. Thank you again!
I made this for Thanksgiving. Not a single person knew that it was gluten free until I told them. It was a huge hit! The only GF person in my household is my 8 year old son, and my (gluten free rebel) 11 year old daughter has asked me to make this for her birthday dinner. Great recipe!
Thank you so much Jamie for the awesome 5-star recipe review, it really made my day! I am so happy that everyone enjoyed the mac and cheese. It really makes my heart happy to hear your daughter asked to have it for her birthday. Thank you again!
I made this tonight for dinner. The only thing I kept out was the dry mustard because I’m allergic. Wow, this was so delicious and creamy. Also very easy to make. Thank you for a great recipe. My whole family had seconds and thirds.
Thank you so much Kelly for the awesome 5-star recipe review! I am so happy that you and your family enjoyed the mac and cheese and it was delicious, creamy and easy to make. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
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!
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!
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.
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!
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.
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!
Best mac and cheese recipe we have ever eaten!!
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!
Finally a GF Recipe without using the GF Flour that never really tastes right! This came out delicious!! I did add bacon and some GF Breadcrumbs on top this was perfect!
Thank you so much Theresa for the wonderful 5-star recipe review! I am so happy that you enjoyed the mac and cheese. I like adding bacon and breadcrumbs too. So yummy! Thank you again!
Wow! This was perfect for my family’s Thanksgiving! It was so cheesy and delicious.
Thank you so much Rachel for the awesome 5-star recipe review! I am so happy that your family enjoyed the mac and cheese. Thanks again!
Delicious!!!
Thank you so much Sherry for the awesome 5-star recipe review. I am so happy that you enjoyed the mac and cheese. Thanks again!
Can you sub the evaporated milk for sour cream??
Hi Kellys! I have only used evaporated milk in the recipe. If you try it with sour cream can you please let me know how it turns out? Thanks!
Hi Audrey, are eggs needed for this recipe? Would it significantly alter the taste? I wanted to make it gf and vegetarian. Thanks in advance! Excited to make this for thanksgiving! 🙂
Hi Neera! I have never tried this recipe without the eggs. If you try it will you please let me know how it turns out? I hope you enjoy it and you have a Happy Thanksgiving!
I made this last Thanksgiving for my GF son, and everyone else loved it so much, they couldn’t believe it was GF! They’ve requested that I make it again this year, and I certainly will! Question: Can I prepare this a few days ahead, and then defrost and bake it the day of? Or will that make the gf pasta turn to mush?
Thanks for a great recipe!
Hi Lisa thank you so much for the awesome 5-star recipe review! I am so happy that everyone loved the maca and cheese last year! I have never frozen it beforehand, defrosted and baked it. I have made it the night before and then baked it the next day. I’m not quite sure how frozen the gluten-free pasta will do. If you try it will you please let me know how it turns out? Thanks again and Happy Thanksgiving!
Could crackers or bead crumbs or something be added to the top of this before baking to give it a crispy texture? Has anyone tried that? (Gluten free of course)
Hi Jenna! I have made a topping using gluten-free breadcrumbs and melted butter. It takes the maca and cheese to the next level for sure! I hope you enjoy the mac and cheese. Thanks for asking!
Now this brings back memories from my Southern upbringing. This looks perfect. 🙂
Thank you so much Kristen! My family loves this mac and cheese. I hope you try it and enjoy it as well. Thanks again!
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
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!
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
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!
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!
Hi Jeanna! You use all three kinds of cheeses in this mac and cheese recipe. I hope you enjoy it!
Can this be made in an instant pot?
Sounds like a really good recipe.
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?
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!
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.
Made this for dinner tonight and it was FABULOUS! Everyone said it was good. 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!
Added bacon, onions and parsley on my first go around with this recipe. Happiest bellies on earth tonight! Thank you!
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!
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. (:
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!
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…
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!
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.
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!
Could you make this the night in advance? I haven’t tried that with gf noodles but did with traditional noodles.
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?
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!
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!
Great Gluten Free Mac and Cheese recipe. Even my friends who are not gluten free enjoyed it.
Thank you so much Randee for the wonderful 5-star recipe review! I am so happy that everyone enjoyed the mac and cheese. I love to hear it when not gluten-free people enjoy one of my recipes too. Thank you again!
Not that brown rice and quinoa pasta isn’t tasty on its own, but the milk, eggs, butter, and everything else made this mac shine. The secret in it is the dry mustard. It really imparts a unique and savory flavor to the dish. I didn’t have that much evaporated milk (for the 5lbs of rotini) so I just used half of the amount called for and it turned out great. I prefer a chunkier mac to creamy so this strikes an awesome balance. I used the ALDI Gluten free Brown Rice and Quinoa Rotini. At $2.89/lb, it’s a very good deal and it cooks well. Thank you for this fine recipe. I can’t wait for our family and friends to try it Saturday.
Thank you so much for the wonderful 5-star recipe review! I wish we had an Aldi in my city. I’ve seen so many rave reviews about their gluten-free products, plus it sounds so affordable. I hope your family and friends enjoy it on Saturday. Thank you again these review me a lot to me!
This is fantastic!! Look no further for the perfect GF mac and cheese. No one would know its GF, don’t tell them until after dinner. Unbelievable, Thanks for sharing!
Thank you so much for the wonderful 5-star recipe review Beth! I am so happy that you enjoyed the mac and cheese. I always take this to potlucks and no one ever knows it’s gluten-free. You are so welcome, I love sharing what I make for my family. Thank you again!
Can you assemble the casserole and freeze it for later use? If so, would you bake it from frozen or allow it to thaw first? How much longer would you bake it if from frozen? Is there a good substitute for Velveeta? Thank you so much! I’d like to make this ahead of time for a church supper two days from now. It will be a kid-friendly alternative to the chili, and some of the children can’t have gluten.
Hi Colette! I have made this a day ahead of time and then baked it the next day. I covered the casserole dish with plastic wrap and then refrigerated it. I then baked it for the normal amount of time the next day. I have not tired to freezing the macaroni and cheese. I have not used a subsite for the Velveeta, but you could try a creamy cheese like Monterey Jack. Every time I make this for a pot-luck everyone enjoys it! If you decide to make it, please let me know how it turns out. Thank you!
Made this with my mom for a party we hosted. EVERYONE was eating it, regardless of it being gluten free pasta!! I will have to continue to use your recipes as I adventure into gf cooking myself!
Thank you Rachel for the wonderful recipe review! I am so happy to hear that everyone enjoyed the mac and cheese, even if they weren’t gluten-free. I hope you enjoy the other recipes you try and please let me know if I can help in any way. Thanks again!
I can’t have any milk products, however I can tolerate hard cheeses. Can I use lactose free milk instead of the evaporated milk?
Hi Veronica! I have never tried it without the evaporated milk. I know another reader used evaporated almond milk in the recipe and it was successful that way.
Looks amazing! Any suggestions for not using Velveeta? We have to avoid processed cheese in my house.
Hi Amanda! You could try another cheese like Colby Jack or Gouda. Please let me know if you try it and how it turns out. Thank you so much!
Im the only gluten intolerant person in my family and i made this for my family thanksgiving; by far the best dish there!
Thank you so much Andrew for the wonderful 5-star recipe review. I am so happy that you enjoyed the mac and cheese for Thanksgiving! That means so much to me. Thanks again!
I’m going to make this next weekend for my vegetarian sister and gluten free self, I will however add broccoli to the mix and breadcrumbs to the top cheese. Can’t wait to make it.
Hi Jenny! I hope you and your sister enjoy the mac-and-cheese! I bet adding the broccoli and breadcrumbs will be delicious. I’ve added breadcrumbs often to my mac and cheese too. Thank you so much for commenting.
How could you make ahead?
If you prepare completely with baking night before and reheat next day will it be dry?
Is it possible to prepare in the afternoon without baking and let sit in fridge and bake later in the evening just before serving?
Hi Janet! Yes, you could prepare it and let it sit in the fridge and bake it before you serve it. I enjoy eating the leftovers and reheating it, but it’s definitely best when it’s first baked. I hope you enjoy the mac and cheese!
I used Gruyere cheese and mild cheddar and it was “ da bomb “. None left to bring home after a recent family reunion. Thank you for this fabulous recipe ???? I would give this recipe 10 stars if I could!!!
Oooh, Gruyere cheese sounds amazing! I am so happy that everyone enjoyed it. Thank you so much Donna for the wonderful 5-star rating recipe review. You really made my night! You are so welcome, I love sharing what I make for my family.
This mac and cheese looks excellent!
Thank you Wilhelmina! I hope you enjoy it. Thank you for the wonderful 5-star rating.
There’s nothing more comforting than baked mac and cheese and I’m loving this gluten-free recipe!
I totally agree! One of my all-time favorites. Thank you so much Rebecca for the wonderful 5-star review!
I am excited to try this recipe out at home. I have a niece that just went gluten free and I think she will love this. I did notice the instructions call for combining sweetened condensed milk with the eggs, evaporated milk, etc. Was that an oversight? I didn’t see sweetened condensed milk on the ingredients list.
Hi Michale! It was an oversight. My original recipe had sweetened condensed milk in it as well. Most people are not used to a sweet mac and cheese so updated the recipe to just use evaporated milk. I hope your niece enjoys it! My kids absolutely LOVE my baked mac and cheese.
I made this recipe last night. I didn’t have the evaporated milk, so I used 6 oz of Half n Half and 6 oz water. This was the best macaroni and cheese recipe I have ever made! My hubby absolutely loved it.
A real keeper. Soooooo good and gluten free!
Thank you Audrey…. 🙂
Thank you so much Janie! You just really made my day.???? I am so glad that you and your husband enjoyed it. It’s one of my family’s favorites too. Thanks for letting me know about the substitution working. I’ll remember that if I ever find myself without the evaporated milk.
Oooo, this looks delicious! My husband and kids LOVE mac and cheese and hubby has come up with a recipe we all love but we’ll have to give this one a try. I’ll have to check out the Barilla gluten free noodles, too. We just recently moved away from using most wheat products and I have not been able to find a good noodle substitute we like for things like this yet. So far, the only noodle substitute we have been happy with is spaghetti squash for things like spaghetti and chicken alfredo.
Hi Ashley! I have tried just about all the brands of gluten-free noodles and hands down Barilla is the best! I bet your husband’s mac and cheese recipe is super yummy too. I’ve never had a mac and cheese I did not like, but I adore southern style mac and cheese!
I’m so excited to have found your blog! As I start my gluten free journey I realize I have a lot to learn and I’m so glad for some insightful (and delicious) guidance along the way! This Mac n Cheese is for sure going on the recipe list!
Hi Larisa! Welcome to the gluten-free community. I am so happy that you found my blog. I know how hard it can be to just starting your gluten-free journey. If there is anything I can help you with, or if you have a favorite recipe you want help with modifying please let me know. The mac and cheese recipe is one of my personal favorites, you won’t even be able to tell that’s it’s gluten-free. Nothing tastes as good as gluten free feels!
This looks fantastic I can almost taste it! Do you know by chance how many carbs there are in this and if the recipe is high on the glycemic index? I have diabetes and so gluten free is for me but sometimes I need to be careful with recipes! I think though this should work perfectly!
Hi Kimberly! I am not sure about the carbs and glycemic index. When I checked for mac & cheese on a glycemic index calculator is said 64 (Medium GI). I had gestational diabetes when I was pregnant so I understand how important it is to balance your blood sugar with food. I hope that you will be able to find other recipes on my blog that you can enjoy. Thanks so much for commenting!
I love a good mac & cheese ! Turns out I’ve been looking for a recipe to use up my last can of evaporated milk and condensed milk and a bazillion pasta noodles (overstocked much?). BOOM. Now it’s time to get the cheeeeeese. Thanks Mama Audrey! =)
Hi Lynn! You sound just like me, you should see my pantry. Let me know how you like it. I hope you enjoy it! Thanks for the mac & cheese love.
Thank you, I am so glad you have created this blog. One thing unfortunate is that a lot of folks that are gf are also lactose intolerant as am I. I miss all things dairy. And I really miss mac n cheese. I have tried the boxed gf kind and took a lactaid pill. But I’v also tried the gf noodles with dairy free cream cheese. I”m excited to read the rest of your recipes. Thanks!
Hi Jeni! I totally understand as my husband is dairy free as well. I hope you are able to find other recipes on my blog that are dairy free or you can substitute your choice of lactose-free products. If you do, please let me know how they turn out. I am working on making more dairy free recipes. Thanks so much for commenting!