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Gluten Free Mac and Cheese

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Last Updated on November 28, 2020

One bite of this gluten-free mac and cheese will satisfy your comfort food fix. This baked side dish is filled with rich cheddar cheese and Parmesan cheese!

gluten free mac and cheese in a pan resting on a towel to cool

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.

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.

close up of gluten free mac and cheese on a spoon

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.

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?

What you’ll need for this Recipe:

How to Make This Gluten Free Mac and Cheese Recipe:

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.

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.

Add the milk to the butter mixture and whisk well to combine. Continue whisking as it cooks and thickens, about 8 minutes.

Add the salt to the sauce and stir well to combine. Add more salt to taste if needed.

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.

Pour the mac and cheese into a well greased 9×13 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.


Notes and Variations:

You can easily add chicken or different cheeses to create your own homemade macaroni and cheese recipe

If you like this Gluten-free Macaroni and Cheese recipe, you’ll love:

Gluten-free Green Bean Casserole

Festive Hash brown Casserole (Gluten-free)

Pizza Casserole (Gluten-Free)


Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

Gluten free Macaroni and cheese
Yield: 6

Gluten Free Mac and Cheese

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This cheesy, warm gluten-free mac and cheese is the ultimate in comfort food!

Ingredients

Instructions

  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 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 Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 407Total Fat: 25gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 59mgSodium: 968mgCarbohydrates: 30gFiber: 1gSugar: 0gProtein: 16g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

paleo school lunch-9423

Nicole

Monday 15th of June 2020

Hi! In step four of the printed directions, it says to add rosemary. How much? Or is that a mistake? Thanks!

Kelly Bejelly

Tuesday 16th of June 2020

It's a mistake! Disregard.

Heidi

Thursday 10th of October 2019

Hey there! I have some gluten-free friends coming over and I think I'll make this. Would coconut flour or tapioca starch work? Thanks! Looks great! :)

Kelly Bejelly

Thursday 10th of October 2019

Tapioca would work.

Jessica

Sunday 24th of February 2019

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

Kelly Bejelly

Tuesday 26th of February 2019

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

Jen

Sunday 26th of August 2018

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.

Kelly Bejelly

Tuesday 27th of November 2018

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

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