Indulge in this best gluten-free mac and cheese recipe. It offers all the comfort of the classic dish without the gluten. It’s a quick, family-friendly dish that satisfies cravings without sacrificing taste or texture.

The Creamiest Gluten-Free Mac and Cheese

This gluten-free mac and cheese is not just the best, but it’s a lifesaver when I want something comforting yet quick on those busy nights. I love how the creamy, velvety cheese sauce clings to each piece of pasta, making every bite a little taste of heaven. Plus, it’s a hit with the kids—they can’t even tell it’s gluten-free! This recipe is a keeper, bringing all the classic mac and cheese goodness without any gluten worries.

Ingredients:

Recipe Cost: $8.68

Per Serving Cost: $1.44

Here is everything you need to make this mac and cheese, and some substitution recommendations.

• 1 pound gluten-free elbow macaroni – The base of the recipe that soaks up the cheese sauce. Any type of short pasta will work for this dish. 
• 4 Tablespoons unsalted butter – Provides a rich flavor. You can substitute margarine, but I prefer butter. 
• ¼ cup gluten-free flour – Thickens the sauce and makes the recipe gluten-free. 
• 2 ½ cups milk – Whole milk or 2% works best. Avoid using skim milk. 
• 4 ounces white American cheese – Adds a mild flavor to the dish. Use another mild cheese, such as Velveeta, as an alternative.
• 8 ounces extra-sharp cheddar cheese – Offers a bold flavor that gives the dish it’s classic flavor. Use Monterey Jack as a substitute. 
• 1 teaspoon kosher salt – Enhances the overall flavor. You can use table salt or sea salt instead. 
• ¼ teaspoon Dijon mustard – Adds a subtle tang to the dish. You can leave it out if you prefer. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make The Best Gluten-Free Mac and Cheese

***For complete recipe instructions, see the recipe card below.

1. Cook Pasta: Boil the pasta according to the package directions. Don’t overcook.
2. Make the Roux: Melt butter in a pan over low heat. Stir in the gluten-free flour and cook for 1 minute, whisking constantly.

1. Add Milk: Slowly whisk in the milk and cook until the mixture thickens and bubbles. Remove from heat.
2. Add Cheese: Stir in the cheeses, salt, and mustard (if using) until the sauce is smooth.
3. Combine and Serve: Mix the pasta with the cheese sauce. Heat for 1 minute, then serve immediately.

Recipe Variations

1. Broccoli and Chicken Mac and Cheese: Stir in steamed broccoli florets and grilled chicken chunks for a more substantial, veggie-packed meal.
2. Truffle Mac and Cheese: Mix a little truffle oil with the cheese sauce to give it a rich, earthy flavor. If you’re feeling super decadent, add shaved truffle to the top. 
3. Vegan Mac and Cheese: To make this recipe vegan while keeping it gluten-free, replace the cheese with a vegan blend and use plant-based milk.

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Gluten-Free Mac and Cheese

Indulge in this creamy, gluten-free mac and cheese that offers all the comfort of the classic dish without the gluten. It’s a quick, family-friendly dish that satisfies cravings without sacrificing taste or texture.

Course Main Dish

Cuisine American

Keyword gluten free recipes, mac and cheese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 630kcal

Author Jillian

Cost $8.68

Equipment

• cheese grater
• pasta pot
• Medium saucepan
• Whisk
• Measuring cups and spoons

Ingredients

• 1 pound gluten-free elbow macaroni*
• 4 Tablespoons unsalted butter
• ¼ cup gluten-free flour
• 2½ cups milk avoid skim milk
• 4 ounces white American cheese about 6 slices, deli-style, cut into thin strips
• 8 ounces extra-sharp cheddar shredded
• 1 teaspoon kosher salt
• ¼ teaspoon Dijon mustard optional

US Customary – Metric

Instructions

Cook Pasta:

• Follow the package instructions to prepare the pasta. Be careful not to overcook it.

Make the Roux:

• In a large saucepan over low heat, melt the butter.
• Add the gluten-free flour and whisk continuously for 1 minute.

Add Milk:

• Gradually whisk in the milk, then cook over medium heat, whisking until the mixture thickens and starts to bubble. Remove from the heat.

Add Cheese:

• Stir in the American cheese, cheddar, salt, and mustard (if using) until the cheese is fully melted and the sauce is smooth.

Combine:

• Gently fold the cooked pasta into the cheese sauce. Heat over medium for 1 minute or until thoroughly heated.
• Serve immediately.

Notes

*My favorite gluten-free brands are ZENB Plant Based Elbow Pasta and Ancient Harvest Gluten-Free Elbows. I do not recommend Barilla Gluten-Free Elbows because the pasta broke apart into shards when mixed into the cheese sauce.

Serving and Storage Tips

Gluten-free mac and cheese keeps well, making it a great make-ahead or leftover-friendly dish.

STORE: Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days.

RE-HEAT: To reheat, the oven is your best friend. Place the mac and cheese in an oven-safe dish, cover with foil to keep in moisture, and warm at 350 degrees until hot and bubbly. If it looks a little dry, stir in a splash of milk before reheating to bring back the creaminess.

For a quick option, you can reheat individual portions in the microwave. Heat in 30-second bursts, stirring in between, and add a spoonful of milk if needed.

FREEZE: Freezing is also possible. Spoon the mac and cheese into a freezer-safe container, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Keep in mind that some gluten-free pastas may soften slightly more than wheat-based ones once frozen and thawed, but the cheesy sauce helps keep everything delicious.

Nutrition

Serving: 2cups | Calories: 630kcal | Carbohydrates: 65g | Protein: 23g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1034mg | Potassium: 209mg | Fiber: 2g | Sugar: 6g | Vitamin A: 955IU | Calcium: 596mg | Iron: 1mg

Creamy Gluten-Free Mac and Cheese Recipe FAQs

Can I use any type of gluten-free pasta?

My favorite gluten-free brands are ZENB Plant-Based Elbow Pasta and Ancient Harvest Gluten-Free Elbows. I do not recommend Barilla Gluten-Free Elbows because the pasta broke apart into shards when mixed into the cheese sauce.

How do I prevent the cheese sauce from becoming grainy?

Cook the roux and milk mixture on low to medium heat. Add the cheese slowly, stirring constantly to maintain a smooth sauce.

Is mustard necessary for the recipe?

Mustard is optional but adds an excellent depth of flavor. You can skip it if you prefer a more straightforward, cheesy taste.

Can I add mix-ins?

Try adding in some cooked bacon or sauteed veggies.

More Gluten-Free Pasta Recipes

Posh Plate - Healthy Feel-Good Recipes

This Pumpkin Pasta Sauce is dairy-free and undeniably creamy while being vegan! It’s the perfect comfort food for Fall.

This Pumpkin Pasta makes six servings for just $5.19. That works out to be about $0.87 per serving.

For more Fall-Inspired recipes, I recommend this Fall Spinach Salad with Warm Nutty Dressing, this Cozy Cinnamon Apple Tea with Ginger, and these  Almond Flour Pumpkin Cake Balls.

Pumpkin Pasta Sauce Ingredients

We will roast the tomatoes, garlic, and onions until they are soft and charred. Roasting is going to add a rich depth of flavor without adding any dairy or meat products.

Ingredients and Cost

RECIPE COST: $5.19

PRICE PER SERVING: $0.87

• 1 cup raw cashews – $2.48
• 4 Roma tomatoes – $1.04
• 3 cloves of garlic – $0.30
• 1 small onion – $0.62
• 1 cup pumpkin puree – $0.50
• ½ cup unsweetened, unflavored, non-dairy milk – $0.16
• 1 teaspoon oregano – $0.05
• 1 teaspoon kosher salt – $0.02
• ¼ teaspoon coarse black pepper – $0.02

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Instructions

You are going to love how easy it is to make this pasta sauce.

1. First, soak the cashews for at least one hour. 
2. Next, roast the onion, garlic, and tomatoes with a drizzle of olive oil and a sprinkling of salt and pepper. Bake until nice and charred.
3. Then, add the charred veggies to the high-speed blender along with soaked cashews, pumpkin puree, and spices.
4. Finally, blend until a smooth and creamy sauce forms. Pour over pasta.

See, I told you it was easy. The hardest part is wondering which type of pasta to pour it over. I chose gluten-free brown rice fusilli.

Recipe Variations

• Are you looking for that traditional pumpkin/ fall taste? Add a pinch of pumpkin spice. 
• Try adding this pumpkin sauce to a pizza (instead of classic marinara), or use it in a healthy veggie lasagna.

Storage Tips

SERVE: You shouldn’t leave this pasta out for longer than 2 hours. 

STORE: Store the remaining sauce in a jar with a lid for up to 3 days. When reheating, As the sauce cools, it will start to dry out and thicken. That’s ok. Add a little bit of nondairy milk to the pan. Stir and mix until heated and creamy.

FREEZE: Place the sauce in a freezer-safe container and freeze for 1-2 months.

DEFROST: Defrost in the refrigerator overnight or at room temperature or 3-4 hours. The cause may become separated, and if it does, blend it for 1-2 minutes before reheating.

REHEAT: Place the sauce in a saucepan over medium heat and heat until warmed through, about 5-8 minutes.

Recipe FAQ’s

How do I make good pasta?

The Best Noodles to Eat with Pumpkin Pasta Sauce

Rigatoni — a tube-shaped pasta that varies in length. A bit larger than penne.

Fettuccine — a thick flat pasta that is long and ribbon-like.

Ravioli — stuffed with anything would taste excellent with this sauce.

Fusilli— also known as rotini, is a corkscrew-shaped pasta that nicely holds the sauce into every nook and cranny. That’s the pasta I chose (gluten-free).

The options are endless. Go on a food adventure and try a new pasta shape!

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

More Pumpkin Recipes

• Paleo Pumpkin Bread
• Gluten Free Pumpkin Muffins
• Creamy Pumpkin Lentil Soup
• Almond Flour Pumpkin Cake Balls

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 6 votes

Pumpkin Pasta Sauce

This Pumpkin Pasta Sauce is dairy-free and undeniably creamy while being vegan! It's the perfect comfort food for Fall.

Course dinner, Main Course

Cuisine American

Keyword dairy-free, pumpkin, Vegan

Prep Time 20 minutes minutes

Cook Time 32 minutes minutes

Soaking Time 1 hour hour

Total Time 1 hour hour 52 minutes minutes

Servings 6 people

Calories 448kcal

Author Jillian

Cost $5.19

Equipment

• Mixing bowl
• Cutting board
• Chef’s knife
• Baking sheet
• Blender
• large pot
• Colander
• Measuring cups and spoons

Ingredients

FOR THE PUMPKIN SAUCE:

• 1 cup raw cashews that’s been soaked overnight
• 4 roma tomatoes
• 3 cloves of garlic
• 1 small onion
• 1 cup pumpkin puree
• ½ cup unsweetened unflavored, non-dairy milk
• 1 tsp oregano
• 1 tsp kosher salt
• ¼ tsp coarse black pepper

OTHER AND OPTIONAL INGREDIENTS:

• 1 pound Your favorite type of pasta
• Fresh sprigs of time to garnish

US Customary – Metric

Instructions

PREP CASHEWS:

• Soak the cashews in water (make sure they are fully submerged in water) for a minimum of one hour, but overnight is best. The longer you soak them, the creamier the sauce will be. 

ROAST VEGGIES:

• Move the oven rack to the middle position and preheat to 400°F.
• Add the tomatoes, onion (cut in half, peeled, and placed flat side down), and garlic (with the peel on) to a baking sheet.
• Drizzle olive oil, salt, and pepper all over the veggies and toss with your hands to ensure the olive oil and seasonings fully coat the veggies.
• Roast the veggies for 30 minutes. Then, set the oven to a low broil and broil for 2 minutes, just long enough to blacken the skin on the outside.

MAKE PUMPKIN SAUCE:

• Add the pumpkin puree, soaked cashews, roasted tomatoes, onion, garlic, non-dairy milk, oregano, salt, and pepper to the blender.
• Blend on high for 1-2 minutes, or until the sauce is nice and creamy.
• Once blended, taste to adjust the seasoning. Adding additional salt if needed. 

SERVE:

• Pour over a bed of hot pasta. Toss until fully coated, then sprinkle on fresh leaves of thyme (optional).

Notes

Is the pumpkin sauce too thick? Add additional milk of choice to help thin it out to the desired consistency. 

Are you looking for that traditional pumpkin/ fall taste? Add a pinch of pumpkin spice. 

Nutrition

Serving: 1.5cup | Calories: 448kcal | Carbohydrates: 74g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 401mg | Potassium: 640mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6706IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 4mg

Posh Plate - Healthy Feel-Good Recipes

Bursting with a lemony herb dressing, this Gluten-free Pasta Salad with Artichoke is cold, refreshing, and a definite crowd-pleaser. This recipe can easily be made ahead of time, and it’s as easy as tossing all of the ingredients into a bowl and mixing it.

It costs about $12.91 to make ten servings of this pasta salad. That is just $1.29 per serving. 

If you are looking for another gluten-free pasta option, I recommend this Pumpkin Pasta Sauce.  

Pasta salad is a classic summertime recipe that you can now enjoy as a gluten-free option with a healthy, homemade dressing that everyone will love. 

Make this Gluten-Free Pasta Salad recipe for your next BBQ, potluck, light dinner, or even for lunch during your workday. It is a quick and easy side dish perfect for summer when you do not want to spend a lot of time cooking in the kitchen!

I used various colorful vegetables like artichokes, cherry tomatoes, vibrant purple cabbage, cooling cucumbers, crunchy carrots, crisp bell peppers, spinach, radish, and onion. By all means, if you do not have all of these vegetables or if you do not like one, feel free to use what you have on hand AND use what best suits your pallet.

Ingredients and Cost

RECIPE COST: $12.91

PRICE PER SERVING: $1.29

• 16 oz gluten-free pasta – $3.36
• 2 cups cherry tomatoes – $2.88
• 2 cups cucumbers – $0.64
• ½ cup chopped carrots – $0.07
• 2 cups spinach – $0.42
• ½ cup purple cabbage – $0.14
• ⅓ cup onion – $0.21
• 14 oz can quartered artichoke hearts – $2.49
• 2 Tablespoons + 2 teaspoons kosher salt – $0.16
• ½ cup EVOO – $1.16
• ½ cup lemon juice – $0.52
• 1 Tablespoon pomegranate molasses – $0.30
• 1 teaspoon oregano – $0.05
• ½ cup cilantro – $0.48
• 1 teaspoon garlic powder – $0.03

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Instructions

1. First, chop the veggies. Then, cook the pasta and run it through a colander when it is done cooking. 
2. Place the pasta in a large mixing bowl and set aside. 
3. Using another mixing bowl, make the dressing. 
4. To finish, add the veggies to the pasta and then add in the dressing and toss to combine all of the ingredients before serving. 

Recipe Variations

• No cherry tomatoes? Use grape, heirloom, Roma or any sweet tomato you can find.
• This salad would also taste delicious with Bulgarian soft cheese or Greek dried cheese. You can also you grated parmesan cheese in it.
• I’ve also use basil in this gluten free pasta salad instead of cilantro.
• To make this pasta saald into a main course you can add beans, lentils, or meat.

Storage Tips

SERVE: You can keep this pasta salad out for about two hours before it needs to be refrigerated.

STORE: Cover and keep in the refrigerator for 1-2 days.

FREEZE: A few of the chopped fresh ingredients do not freeze and defrost well. Therefore, I do not recommend freezing this pasta salad recipe.

Recipe FAQs

More Salad Recipes

• Watermelon Feta Salad
• Creamy Cucumber and Avocado Salad
• Quinoa Kisir Salad
• Fall Spinach Salad
• Dandelion Salad with Avocado Caesar Dressing
• Spicy Buckwheat Salad
• Caprese Salad
• Brussel Sprout Salad with Lemon Poppyseed Dressing

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5 from 5 votes

Gluten-free Pasta Salad with Artichoke

Delicious Gluten-free pasta salad with artichokes that is bursting with rainbow colors and  tossed in a lemony herb dressing that can feed a crowed.

Course Salad

Cuisine American

Keyword gluten-free, lunch, salad

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 291kcal

Author Jillian

Cost $10.42

Equipment

• Cutting board
• chef knife
• mixing bowls
• mixing spoon
• Measuring cups and spoons
• large pot
• Colander

Ingredients

PASTA SALAD:

• 16 oz gluten-free pasta
• 2 cup cherry tomatoes sliced into halves
• 2 cups cucumber small dice
• ½ cup finely chopped carrots
• 2 cups roughly chopped spinach
• ½ cup finely chopped purple cabbage
• ⅓ cup finely chopped onion
• 2 tbsp kosher salt to season the pasta water
• 14 oz can quartered artichoke hearts drained

DRESSING:

• ½ cup extra virgin olive oil
• ½ cup lemon juice about 2 large lemons
• 1 tbsp pomegranate molasses
• 1 tsp oregano
• 1 tsp garlic powder
• ½ cup chopped cilantro
• ¼ tsp cracked black pepper
• 2 tsp kosher salt

US Customary – Metric

Instructions

PREP VEGGIES

• Chop, slice, and dice all the vegetables, herbs, and have them ready. Having all the ingredients prepared will make everything 10x easier. When ready, let’s cook the pasta next.

COOK PASTA

• Cook the gluten-free pasta according to the manufacturer’s instructions (my pasta needed 4 quarts of water, a generous handful of salt, and cook time took approximately 10-12 minutes.)
• After the pasta has cooked in a well-seasoned pot of water, transfer the pasta into a colander, and gently run cold water over it to help stop the cooking process. Transfer to a large mixing bowl. While the pasta continues to cool, let’s make the dressing.

MAKE DRESSING:

• In a mixing bowl, add the extra virgin olive oil, lemon zest, lemon juice, pomegranate molasses, garlic powder, oregano, cilantro or parsley, salt and pepper, and whisk until a creamy homogenized dressing forms (set aside). Now let’s put it all together.

TO FINISH:

• Add all of the pre-chopped vegetables to the bowl with the cooled pasta and the artichokes. Add the dressing and toss until all of the ingredients are well- combined.
• Serve or cover the pasta salad and refrigerate until ready to serve.

Notes

No cherry tomatoes? Use grape, heirloom, Roma or any sweet tomato you can find.

Which Cucumbers? Feel free to use seedless English cucumbers, seeded cucumbers, or Persian cucumbers.

This salad would also taste delicious with Bulgarian soft cheese or Greek dried cheese.

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 2022mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1905IU | Vitamin C: 18mg | Calcium: 24mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes