Mac and Cheese (Gluten-Free)

Clarissa Yang
by Clarissa Yang
6 servings
25 min

We’re going back to basics with this Classic Mac and Cheese recipe. You have not just one, but THREE types of cheese to make this the ULTIMATE Mac and Cheese. As always, this is gluten-free. If you rather not do the gluten-free option, you can always switch out the gluten-free pasta for regular pasta.

There are a few pasta shapes that would work really well with this Mac and Cheese recipe such as shell shaped pasta, macaroni shaped pasta or penne pasta. After being gluten-free for almost 9 years, I would say I’m pretty close to being an expert to knowing which gluten-free pastas really hold its shape together without crumbling. Hope you enjoy this recipe!

Mac and Cheese (Gluten-Free)
Recipe details
  • 6  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 16 oz gluten-free pasta (shell, macaroni or penne pasta shaped)
  • 1 1/2 cups cheddar cheese
  • 1 cups white cheddar cheese
  • 1 cups gruyere cheese
  • 2 tbsp salted butter (or unsalted)
  • 3 cups almond milk (any plant based or regular milk)
  • 2 1/2 tbsp gluten-free flour
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
Bread Crumb Topping
  • 1/4 cup gluten-free panko (or gluten-free bread crumbs)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 3 tbsp fresh parsley (chopped finely)
  • 1/2 cup cheddar cheese
  • 1/2 cup white cheddar cheese
  • 1/2 cup gruyere cheese

Boil 6-8 quarts of water in a large pot.
In the meantime, grate the three cheeses into the measurements listed.
Once the water is boiling, season with salt and olive oil. Then cook the pasta as instructed on the pasta box. I prefer to cook the pasta a minute less than instructed to keep it al dente.
Drain the pasta in a colander and set aside.
In the same pot, add the butter and bring to medium heat. Add the gluten-free flour and mix well together until you make a roux (thickener for the sauce). Make sure to cook the flour, but not burn.
Add the milk and simmer until the sauce thickens. Add the cheese and continue to stir until the sauce is creamy and smooth. Season with salt, black pepper and garlic powder.
Add the pasta back in the pot and mix it with the sauce.
In a baking dish, evenly distribute the mac and cheese. Then add a layer of the panko/cheese mix throughout the top.
Move the rack up to the top of the oven, the turn on the broil setting. Broil the mac and cheese dish uncovered for 5-8 minutes or until golden crispy brown.
  • Make sure you buy blocks of cheese rather than pre-shredded cheese as these companies usually coat the pre-shredded cheese with preservatives and it will make your Mac and Cheese clumpy, not creamy.
  • To easily grate the cheese, make sure the cheese is at cold temperature. If the cheese has been accidentally sitting out for too long, you can throw in the freezer for about 5-10 minutes until firm again.
  • You can store the leftover Mac and Cheese up to 4 days in the fridge, whether kept in the same baking dish that you used or separating the portions in different containers. I find that keeping it in the baking dish was really nice since I could reheat the Mac and Cheese in the oven and give it a quick broil to get the top layer extra crispy.
  • You can always add more greens to this dish like spinach, collard greens or broccoli. I paired the Mac and Cheese with a light salad on the side.
  • If you like a spicy kick, Tabasco, Cholula Hot Sauce, Sriracha Sauce or Red Pepper Flakes are great to add.
Clarissa Yang
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