Gluten-Free Mac and Cheese

I remember the not-so-distant time when being gluten-free meant giving up beloved foods (and hoping food brands would soon figure out good substitutions). Luckily, we’ve come to the day when gluten free mac and cheese satisfies cravings for the classic comfort food.

Making your mac and cheese gluten-free takes a pretty similar approach to a typical mac and cheese recipe, only subbing in gluten-free pasta and flour. We still make a roux and use a cheese blend for the creamiest, most flavorful sauce.

Gluten-Free Mac and Cheese Ingredients

Nicole Perry for Taste of Home

• Gluten-free macaroni: You can use your gluten-free macaroni of choice (I personally love Banza).
• Butter: Butter mixes with flour to create your roux, which is responsible for a thicker sauce.
• Gluten-free baking flour: Go with a gluten-free flour that works as a substitute for wheat flour (i.e., not coconut or almond). Make sure that your flour contains xanthan gum, which will make your sauce smoother.
• Whole milk: Whole milk is our preferred option here because a higher fat content makes for a richer, creamier sauce.
• Cheese: This cheese blend includes sharp cheddar, mozzarella cheese and Parmesan cheese, all of which melt well and balance each other nicely. You won’t find a one-note sauce here.
• Spice blend: You’ll use a combo of garlic powder, ground mustard and ground nutmeg to add some more dimension to the cheese sauce. Expect a little savory kick and some more grounded, warming notes.

Directions

Step 1: Cook the noodles

Nicole Perry for Taste of Home

Cook the macaroni according to the package directions. Drain and set aside.

Editor’s Tip: Gluten-free pasta cooks differently than its wheat-based counterpart, so keep an eye on it while it’s cooking. Some can go from al dente to mushy quickly.

Step 2: Make the cheese sauce

Nicole Perry for Taste of Home

In a large sauce pot or Dutch oven, melt the butter over medium heat. Add in the flour, and whisk until smooth. Gradually add the milk and bring it to a simmer. Cook it until thickened, three to four minutes, whisking occasionally. Add the cheddar, mozzarella, parmesan, salt, pepper, garlic powder, mustard and nutmeg, and stir until the cheese has melted. Stir in the cooked macaroni.

Nicole Perry for Taste of Home

Gluten-Free Mac and Cheese Variations

• Add protein: You can add your meat of choice, such as shredded chicken, sausage or ground beef.
• Sneak in veggies: Get your daily servings of greens by adding veggies such as broccoli or spinach to this gluten-free mac and cheese recipe.
• Bake it: You can also do a gluten-free version of baked mac and cheese. Sprinkle on some more cheese and gluten-free breadcrumbs before baking for a crispy topping!

How to Store Gluten-Free Mac and Cheese

Store any leftovers in the fridge in an airtight container for up to four days. Reheat on the stove or in the microwave.

Can you freeze gluten-free mac and cheese?

Gluten-Free Mac and Cheese Tips

Nicole Perry for Taste of Home

Do I have to use macaroni in this mac and cheese recipe?

You can use any short gluten-free pasta shape. Choose something with a spiral shape, such as cavatappi or penne. These will both hold the cheese sauce well.

Can I use pre-shredded cheese?

As a general rule, don’t use pre-shredded cheese. It contains different additives, so it doesn’t melt as well or taste as good. For the best mac and cheese, grate cheese at home.

How can I prevent my gluten-free pasta from getting too soft?

To maintain an al dente texture, set a timer for one to two minutes earlier than the package says the noodles will be done. Stirring the pasta more frequently can also keep it from getting too mushy. Don’t let this scare you off; gluten-free pasta is easy to cook once you get used to it being different than wheat pasta.