Gluten-Free Mac and Cheese Recipe

A casserole dish of baked gluten-free macaroni and cheese with a golden, cheesy crust on top. A serving has been scooped out, revealing creamy, cheesy pasta underneath. A black spoon rests in the dish, and shredded cheese is scattered around on a light surface.

5 from 92 votes

Creamy baked gluten-free macaroni and cheese is loaded with a three-cheese mix and tender macaroni noodles. This southern-inspired dish is baked in 25 minutes and is the perfect party side to feed any crowd.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Side Dish

Cuisine: American

Keyword: gluten-free macaroni and cheese

Servings: servings

Author: Audrey Roberts

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
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

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.
Always cook the noodles to al dente. Gluten-free pasta can overcook easily, so check it frequently to ensure it doesn’t get too soft.
If the top of the macaroni and cheese is becoming too brown. Add aluminum foil to the top and continue baking.
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.

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