Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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.
Keyword Classic Gluten