Best Gluten Free Mac and Cheese Recipe

ByLana Polati
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Introduction

This best gluten-free mac and cheese is creamy, cheesy, and full of comforting flavors. It’s perfect for anyone avoiding gluten but still craving a classic, hearty dish. With a crispy buttery cracker topping, it’s a crowd-pleaser for family dinners or potlucks.

The image shows a close-up of creamy macaroni and cheese being scooped with a wooden spoon. The top layer is a golden-orange crust with a slightly rough baked texture, while beneath it, the macaroni is coated in a thick, smooth, pale yellow cheese sauce. Long, melted cheese strands stretch down from the spoon to the dish, emphasizing gooeyness. The macaroni pieces are curved and well coated with cheese, filling the white dish in the background. The setting uses a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 pound gluten-free elbows macaroni (or cavatappi pasta, cooked per box directions, aim for al dente)
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 1/4 cup gluten-free all-purpose flour
  • 5 cups milk
  • 1/4 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon mustard powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup sour cream (optional but recommended)
  • 2 cups sharp cheddar cheese (freshly grated)
  • 1 cup white Colby cheese (freshly grated, or use mozzarella)
  • 1 cup Parmesan cheese (freshly grated)
  • 1 1/2 cups gluten-free buttery crackers (like Ritz, crushed into crumbs)
  • 6 tablespoons unsalted butter (melted)
  • 1 cup white Colby cheese (freshly grated, or use mozzarella)
  • 1/2 cup cheddar cheese (freshly grated)
  • 1/2 cup Parmesan cheese (freshly grated)

Instructions

  1. Step 1: Preheat the oven to 350 degrees F and lightly grease a 9×13 baking dish with olive oil or non-stick cooking spray. Set aside.
  2. Step 2: Cook the pasta according to the package directions until al dente. Drain and rinse with hot water. Toss with olive oil in a large bowl and set aside.
  3. Step 3: In a large saucepan over medium heat, melt the 4 tablespoons of butter. Whisk in the gluten-free flour until fully combined.
  4. Step 4: Gradually whisk in the milk, continuing until smooth and fully combined.
  5. Step 5: Stir in the salt, onion powder, garlic powder, paprika, mustard powder, and red pepper flakes if using.
  6. Step 6: Bring the mixture to a boil over medium heat, then simmer for about 2 minutes, stirring occasionally.
  7. Step 7: Stir in the sour cream until smooth. Taste and adjust seasoning if needed.
  8. Step 8: Reduce heat to low and add the sharp cheddar, white Colby (or mozzarella), and Parmesan cheeses. Stir until all the cheese melts completely.
  9. Step 9: Add the cheese sauce to the cooked pasta and stir gently to combine.
  10. Step 10: Transfer the pasta and cheese mixture to the prepared baking dish.
  11. Step 11: In a medium bowl, mix the crushed gluten-free cracker crumbs with the melted butter until combined.
  12. Step 12: Sprinkle the remaining white Colby, cheddar, and Parmesan cheeses evenly over the pasta. Then top with the buttery cracker crumbs evenly over the surface.
  13. Step 13: Bake uncovered in the preheated oven for 25-30 minutes, until the top is golden brown and bubbly.
  14. Step 14: Remove from the oven and let rest for 10-15 minutes before serving.

Tips & Variations

  • Use cavatappi or another gluten-free pasta shape for a different texture and festive look.
  • Add cooked vegetables like broccoli or roasted cauliflower into the pasta mixture for extra nutrition.
  • Swap Colby cheese with mozzarella for a milder, stretchier cheese pull.
  • Use dairy-free milk and cheese alternatives to make this recipe vegan-friendly.
  • For extra flavor, stir a teaspoon of smoked paprika into the cracker topping before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through to maintain the crispy topping. You can also microwave individual portions, but the topping will soften.

How to Serve

A close-up of a white dish filled with three layers of macaroni and cheese. The bottom and middle layers show soft, creamy, pale yellow macaroni pasta coated in melted cheese sauce. The top layer is a thicker, smooth, rich orange cheese crust with a slightly bubbly texture. A wooden spoon lifts a scoop of the macaroni from the dish, with long, thin strings of melted cheese stretching between the dish and the scoop. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mac and cheese ahead of time?

Yes, you can assemble the dish up to a day in advance. Cover and refrigerate it, then bake as directed when ready to serve. Add a few extra minutes to baking time if baking straight from the fridge.

What if I don’t have sour cream?

Sour cream adds creaminess and tang but is optional. You can substitute plain Greek yogurt or skip it altogether.

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Best Gluten Free Mac and Cheese Recipe

★★★★★

4.7 from 628 reviews
  • Author: Lana
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This Best Gluten Free Mac and Cheese recipe is a creamy, cheesy comfort food classic made completely gluten-free. Featuring a rich cheese sauce with sharp cheddar, Colby, and Parmesan cheeses, combined with gluten-free pasta and topped with a buttery cracker crumb topping, this baked mac and cheese dish is perfect for family meals or special occasions. It’s easy to prepare, featuring a stovetop cheese sauce and finishing with a golden, bubbly bake for irresistible flavor and texture.

Ingredients

Scale

Pasta

  • 1 pound gluten-free elbows macaroni or cavatappi pasta (cooked per box directions, al dente)
  • 1 tablespoon olive oil

Cheese Sauce

  • 4 tablespoons unsalted butter
  • 1/4 cup gluten-free all-purpose flour
  • 5 cups milk
  • 1/4 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon mustard powder
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup sour cream (optional but recommended)
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup white Colby cheese, freshly grated (or mozzarella)
  • 1 cup Parmesan cheese, freshly grated

Buttery Cracker Topping (Optional)

  • 1 1/2 cups gluten-free buttery crackers, crushed into crumbs
  • 6 tablespoons unsalted butter, melted
  • 1 cup white Colby cheese, freshly grated (or mozzarella)
  • 1/2 cup cheddar cheese, freshly grated
  • 1/2 cup Parmesan cheese, freshly grated

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with olive oil or non-stick cooking spray. Set it aside for later.
  2. Cook pasta: Cook the gluten-free pasta according to the package instructions, aiming for al dente texture. Once cooked, drain and rinse under hot water. Toss with olive oil to prevent sticking, then set aside.
  3. Make roux: In a large saucepan or skillet over medium heat, melt 4 tablespoons of unsalted butter. Once melted, whisk in the gluten-free all-purpose flour and cook until fully combined to form a smooth roux.
  4. Add milk and seasonings: Gradually whisk in 5 cups of milk, continuing to whisk until the mixture is smooth. Then stir in salt, garlic powder, onion powder, paprika, mustard powder, and optional red pepper flakes.
  5. Simmer sauce: Bring the mixture to a boil over medium heat, then simmer for about 2 minutes until slightly thickened.
  6. Add sour cream: Stir in 1/2 cup sour cream until fully incorporated; this adds creaminess and tang. Taste and adjust seasoning as needed.
  7. Melt cheeses: Lower the heat to low and add 2 cups sharp cheddar, 1 cup Colby, and 1 cup Parmesan cheeses. Stir continuously until all cheeses are melted and the sauce is smooth.
  8. Combine pasta and sauce: Add the cooked pasta to the cheese sauce and stir well to coat evenly.
  9. Transfer to baking dish: Pour the creamy mac and cheese mixture into the prepared 9×13 baking dish and spread evenly.
  10. Prepare topping: In a medium bowl, mix the crushed gluten-free cracker crumbs with 6 tablespoons melted butter. Then sprinkle the topping evenly over the mac and cheese. Finally, distribute the remaining cheeses—1 cup Colby, 1/2 cup cheddar, and 1/2 cup Parmesan—over the top.
  11. Bake: Place the casserole dish in the preheated oven and bake uncovered for 25 to 30 minutes, until the topping is golden brown and the casserole is bubbly.
  12. Rest and serve: Remove from the oven and allow the mac and cheese to rest for 10 to 15 minutes to set before serving. This improves texture and helps it hold together when plated.

Notes

  • Use freshly grated cheeses for better melting and flavor compared to pre-shredded varieties.
  • For extra creaminess, do not skip the sour cream in the sauce; it adds a nice tang and richness.
  • If you don’t have gluten-free crackers for the topping, you can use gluten-free breadcrumbs or omit the topping entirely.
  • Adjust the spice level by omitting the red pepper flakes or adding more paprika for smoky heat.
  • Make sure to cook the pasta al dente as it will continue to cook slightly during baking.
  • This recipe can easily be prepared ahead up to the baking step and refrigerated until ready to bake.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Keywords: gluten free mac and cheese, baked mac and cheese, gluten free comfort food, cheesy pasta casserole, gluten free dinner recipes

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