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by Kelly Bejelly

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gluten free mac and cheese

Macaroni and cheese is the ultimate in comfort foods. And the homemade baked version is even better.

If you’re dealing with gluten allergies or sensitivity, then this gluten free  mac and cheese version is the perfect solution.

shredding cheese for macaroni and cheese

Like most kids, I remember that delicious blue box of the popular brand of mac and cheese.

It was ooey, gooey and the highlight of the meal.

Now that I’m older though I still like my mac and cheese, but I no longer reach for that blue box.

gluten free mac and cheese

You don’t need artificial flavors and colors to enjoy mac and cheese.

The Yellow dyes found in the boxed processed version has been shown to cause hyperactivity and ADHD symptoms in children.

There use is banned in Europe because of the behavior issues and since they can even contribute to cancer.

banned in ingredients found in boxed macaroni and cheese

Even worse though, they’re derived from petroleum, also known as crude oil.

That little blue box doesn’t sound quite so good now, does it?

This homemade gluten free mac and cheese uses a few simple and tasty ingredients, no petroleum required!

Gluten free Macaroni and cheese

Homemade Gluten Free Mac and Cheese

Course: gluten free, dinner
Cuisine: American
Keyword: gluten free mac and cheese
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Calories: 298 kcal
Author: Kelly Bejelly @ A Girl Worth Saving
This cheesy, warm dish is the ultimate in comfort food!



  1. Fill the saucepan with filtered water and bring to a boil. Add the macaroni and oil and cook for about 8 minutes, stirring occasionally. You want the pasta al dente; soft, but with a little bit of bite to it. The oil helps to keep the gluten free pasta from sticking together.
  2. While the pasta is cooking, melt the butter in the skillet over medium low heat. Once it’s melted, sprinkle the rice flour on top of the butter and whisk vigorously to combine. Cook for 1 minute while whisking.
  3. Add the milk to the butter mixture and whisk well to combine. Continue whisking as it cooks and thickens, about 8 minutes.
  4. Add the salt and rosemary to the sauce and stir well to combine. Add more salt to taste if needed.
  5. Drain the pasta and add it to a large mixing bowl. Pour the sauce over the pasta and add the cheddar cheese. Gently stir everything to combine.
  6. Pour the mac and cheese into a well greased 9x13 baking dish. Sprinkle the parmesan cheese on top of the macaroni and bake at 375 for 20 minutes, or until the cheese is melted and bubbly.
Nutrition Facts
Homemade Gluten Free Mac and Cheese
Amount Per Serving
Calories 298 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 16g 80%
Cholesterol 58mg 19%
Sodium 975mg 41%
Potassium 149mg 4%
Total Carbohydrates 7g 2%
Sugars 4g
Protein 12g 24%
Vitamin A 13.5%
Vitamin C 0.5%
Calcium 40.4%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.
paleo school lunch-9423

Leave A Reply


  • Jen
    August 26, 2018 at 12:01 pm

    Hi, What do you think of freezing this after assembly? Then you’d take it out of the freezer, thaw and bake or bake frozen. I’d have no qualms doing this with regular pasta but I’m not sure how GF responds.

    • November 27, 2018 at 10:39 am

      I wouldn’t freeze this as it may break the sauce mixture.

  • Jessica
    February 24, 2019 at 10:36 am

    Instead of using white rice flour. Can I use gluten free all purpose flour. If so do you know how much?

    • February 26, 2019 at 9:11 am

      I would use a 1 to 1 ratio. It should work fine.