Ultimate Gluten-Free Mac & Cheese (Creamy & Baked)
✨ Why You'll Love It:Super creamy, golden-topped, and rich in flavor.Kid-friendly AND adult-approved.Freezer-friendly and easy to reheat.Totally gluten-free — but nobody will notice.
Ingredients
For the Pasta:
- 12 oz (340g) gluten-free elbow macaroni
For the Cheese Sauce:
- 3 tbsp unsalted butter
- 3 tbsp gluten-free all-purpose flour
- 2 ½ cups milk (whole milk preferred)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack
- ¼ cup Parmesan cheese
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika (optional)
Optional Topping:
- ½ cup gluten-free breadcrumbs
- 1 tbsp butter, melted
- Sprinkle of Parmesan
Instructions
1. Cook the Pasta
- Boil the pasta in salted water according to package directions (but cook 1–2 minutes less than al dente).
- Drain and set aside. Toss lightly in olive oil to prevent sticking.
2. Make the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the gluten-free flour and cook for 1–2 minutes to create a roux.
- Slowly whisk in the milk. Continue whisking until the sauce thickens (about 5–7 minutes).
- Lower the heat and stir in cheeses, salt, garlic powder, onion powder, and paprika. Stir until smooth and creamy.
3. Combine & Transfer
- Add the cooked pasta into the cheese sauce and stir until well coated.
- Pour into a greased 9x13 baking dish.
4. Optional: Add Crunchy Topping
- Mix breadcrumbs with melted butter and sprinkle over the mac & cheese.
- Add extra shredded cheese or Parmesan on top if you like it extra cheesy.
5. Bake
- Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.
Notes
Smart Substitutions & Add-Ons
- Dairy-Free? Use dairy-free butter, unsweetened oat milk, and plant-based shredded cheese.
- Extra Protein? Stir in cooked shredded chicken, ground turkey, or crispy tofu.
- Veggie Boost? Add steamed broccoli, spinach, or roasted cauliflower.
- Spicy Kick? A dash of cayenne or chopped jalapeños makes it pop!
Storage Tips
- Fridge: Store leftovers up to 4 days in an airtight container.
- Freezer: Freeze for up to 2 months. Reheat covered in the oven with a splash of milk.
