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.
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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:
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.
- Cook Pasta: Boil the pasta according to the package directions. Don’t overcook.
- Make the Roux: Melt butter in a pan over low heat. Stir in the gluten-free flour and cook for 1 minute, whisking constantly.
- Add Milk: Slowly whisk in the milk and cook until the mixture thickens and bubbles. Remove from heat.
- Add Cheese: Stir in the cheeses, salt, and mustard (if using) until the sauce is smooth.
- Combine and Serve: Mix the pasta with the cheese sauce. Heat for 1 minute, then serve immediately.
Recipe Variations
- Broccoli and Chicken Mac and Cheese: Stir in steamed broccoli florets and grilled chicken chunks for a more substantial, veggie-packed meal.
- 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.
- 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.
Gluten-Free Mac and Cheese
Recipe Cost 8.68 Serving Cost 1.44
Recipe Cost $ 8.68 Serving Cost $ 1.44Ingredients
- 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
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
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.Equipment
Nutrition
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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.
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