My baked gluten-free mac and cheese recipe is creamy, cheesy, and the ultimate comfort food. It's loaded with three types of cheese and baked to golden brown perfection. A side dish that's sure to impress and will have everyone lining up for seconds!
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Homemade gluten-free macaroni and cheese is so much better than any boxed version you'll ever find, baked in the oven for the perfect creamy texture and crispy top. If you're looking for a quick recipe that tastes as rich and creamy, try my gluten-free stovetop mac and cheese.
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📖Why My Recipe Works
- Pasta Coated in Butter- I coated the pasta in melted butter before adding the cheese mixture. The fat prevents the pasta from absorbing excess moisture and getting mushy.
- Cheese Combo- This recipe works well because it gets a punch of savory flavor from the cheddar cheese, and saltiness from the parmesan. Then things get saucy thanks to my favorite easy-to-melt cheese, Monterey Jack.
- No Roux- I use cornstarch in my mac n cheese because it is much easier and tastes better than using gluten-free flour. This is the same process I use my flourless cheese sauce recipe.
🧾Ingredient Notes
- Gluten-free Elbow Pasta- I recommend using Barilla gluten-free elbow macaroni, but any brand that uses corn or rice pasta will work.
- Three-Cheese- Use shredded cheddar cheese, Monterey Jack, and parmesan cheese for a rich and decadent cheese sauce. You can also swap cheddar with gruyere cheese. Or replace the total amount of cheddar and jack with Velveeta cheese.
- Evaporated Milk- Creamy and thicker than regular milk but lighter than heavy cream.
- Half and Half- To make half and half, you use half whole milk and half heavy cream.
- Butter- Use a good-quality unsalted butter.
- Cornstarch- You can also use tapioca starch.
- Seasonings- Dry mustard, garlic powder, cayenne pepper, and salt. You can swap cayenne pepper with smoked paprika or chili powder.
💭 Variations
- Top it with gluten-free breadcrumbs for a crunchy bite.
- Stir in bacon bits, diced ham, shredded chicken, or vegetables like broccoli, cauliflower, or peas.
⏲️How to Make Gluten-Free Macaroni and Cheese
- Bring a large pot with salted water to a rolling boil and cook the gluten-free pasta until al dente. Drain and return the pasta to the pot and coat with melted butter.
- Gently simmer the evaporated milk and half-and-half on medium heat, stirring to prevent the mixture from sticking to the bottom. Add cornstarch to the mixture.
- Remove from the heat to prevent the cheese from becoming grainy. Add one cup at a time, making sure the cheese is melted before adding more.
- Add the cooked pasta to the cheese mixture and transfer to a baking dish, making sure it's evenly spread. Sprinkle the remaining cheese on top of the macaroni and cheese before baking.
- Bake the macaroni and cheese uncovered until golden brown and bubbly.
🥗What to Serve with Homemade Mac and Cheese
Gluten-free baked mac and cheese goes well with so many family favorites. You can serve it as a side dish for chicken nuggets, grilled BBQ chicken, baby back ribs, or BBQ shredded beef. It's sure to make any meal more satisfying!
It's also great to serve it with veggies like garlic green beans, coleslaw, or a kale salad to balance it out.
Expert Tip
- Shred your own cheese for better melting. The starch on shredded cheese will give the sauce a grainy texture.
- Sift your cornstarch to ensure there are no lumps.
- The cheese sauce should be thin, almost soupy, when you add it to the baking dish.
- Broil it for the last few minutes to get a golden, crispy top.
More Gluten-Free Recipes
🌡️Storing Leftovers
Store leftovers in an airtight container and refrigerate for 3-5 days. You can reheat it in the oven for 15-20 minutes or until heated through. Add a splash of milk to loosen it.
💬 Can this be put together, refrigerated, and baked the next day?
No, I don't recommend making this ahead because the pasta will get mushy and break down.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Baked Gluten-Free Mac and Cheese
Ingredients
- 8 ounces gluten-free elbow pasta Barilla recommended
- 3 Tablespoons unsalted butter melted
- 2 cups sharp cheddar cheese full fat and shredded
- 2 cups Monterey jack cheese full fat and shredded
- ⅓ cup freshly grated parmesan cheese
- 12 ounces evaporated milk one can
- 1½ cup half and half
- 1 ½ teaspoons cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon dry mustard powder
- ⅜ teaspoon cayenne pepper
Instructions
- Preheat oven to 375 F degrees. Lightly coat a 3-quart casserole dish or 9x13 pan with butter or spray with cooking spray.
- Mix together ¾ cup of cheddar, ½ cup of Monterey jack cheese and the parmesan cheese, Set aside for the topping the macaroni before baking.2 cups sharp cheddar cheese, 2 cups Monterey jack cheese, ⅓ cup freshly grated parmesan cheese
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Return to the pot and add the melted butter. Stir to coat.8 ounces gluten-free elbow pasta, 3 Tablespoons unsalted butter
- While the pasta is a boiling make the cheese sauce. In a large saucepan or high sided saute pan, heat the half and half and evaporated milk over medium heat until it comes to a simmer. While the evaporated milk is warming, sprinkle the cornstarch over the cheese.12 ounces evaporated milk, 1½ cup half and half, 1 ½ teaspoons cornstarch
- Remove the saucepan from the heat and Stir in the spices and salt. Stir in the cheese 1 cup at a time until all the cheese has been incorporated and it has completely melted into the sauce.1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon dry mustard powder, ⅜ teaspoon cayenne pepper
- Transfer the macaroni and cheese mixture to your prepared baking dish. Top with the cheese mixture you set aside.
- Bake uncovered for 20 minutes or until golden and bubbly. You can broil the top if desired.
Notes
- Use any combo of cheese you like, just ensure it is flavorful and full fat. Pepperjack, swiss, fontina, monterry jack and colby jack are all good choices. mozzarella creates a lovely texture but does not as much flavor.
- If the cheese sauce becomes grainy constantly whisk over low heat while adding warm milk or water a tiny bit at a time until the sauce thins out.
- Do not use shelf stable parm. If you don't have fresh parm, skip it.
Equipment
- Baking dish
Kate says
It was delicious!
Donna H says
At what temperature in the oven is this cooked at & for how long? I’m not seeing this info in the recipe.
Jen Wooster says
It is in the recipe card. 375 F for 20 minutes uncovered. Cheers!
Lisa says
The temperature is at the beginning of the recipe.
Lisa says
This is very delicious, the flavor reminds me of the single serving machine n cheese from the freezer section. I love the cayenne pepper in it. I did one alteration, I sauteed some small diced onions and added them in, it raised the level of good flavor. Thank you for this recipe.