Easy Gluten Free Macaroni and Cheese

I will start today’s blog post by declaring my love for this classic American side dish, yes, friends, it’s me talking about mac and cheese. Since moving to America, I have fallen in love with it, but because my daughter is gluten intolerant, making gluten-free mac and cheese that everyone loves has been my mission. Mission accomplished – this version features a sauce made with three cheeses that coats pasta in a blanket of velvety smooth and creamy goodness. It takes less than 30 minutes to prep and 15 minutes in the oven.

You all know by now my classic macaroni and cheese version – it’s truly fantastic. There’s no reason to miss out on it just because you’re avoiding gluten. Trust me, once you make my gluten-free version, you will not even taste the difference. Even the pickiest eaters had no clue and raved about it when I served it at our potluck party with my famous oven barbecue ribs and corned beef. Everyone just went for seconds, and that says it all.

I am the type of person who goes all in when it comes to comfort food. If I invest time, I will not spare the cheese, so here we go: Cheddar, Colby, and Parmesan to make the most luxurious cheese sauce. Additionally, the same three-cheese mixture, sprinkled with crushed buttery crackers, is spread on top of the casserole to create a crisp top that elevates this classic dish. All I can add here is that you have to try it, you won’t regret it; this is the type of recipe that gets everyone talking and raving about it.

Why you will love this recipe 

• Ready in minutes: I can make this creamy casserole in less than 30 minutes, and after that ot goes into the oven. It’s so easy and decadent, perfect for a fuss-free weeknight dish, but fancy enough to serve on special occasions like a side for Thanksgiving turkey.   
• Easy to make: With just a handful of ingredients and a few steps, delicious macaroni and cheese is easy to prepare, and everyone can enjoy it. Don’t be fooled by how easy this recipe is; with three types of cheese, the sauce is so flavorful and creamy that it tastes as if you ordered it from a fancy restaurant.
• Serve a crowd: It serves up to 8 people, so I can have the whole family over or save leftovers for tomorrow’s lunch. I usually bring this cheesy dish to potlucks and church, and no one can even tell it’s gluten-free.
• Versatile meal: I love that I can add things to this recipe to customize it. For instance, my kids love it when I add a tablespoon of Ranch seasoning and replace the sour cream with Ranch sauce. It’s their favorite Ranch mac and cheese, served with crunchy veggies on the side.

What you will need

• Pasta: I use gluten-free elbow macaroni.

For the cheese sauce

• Cheeses: I use sharp cheddar for its bold, robust flavor, white Colby for its excellent melting properties, and freshly grated parmesan for its smooth, nutty taste.
• Wet ingredients: I use unsalted butter to make a rich, creamy roux without added salt. Then I add whole milk for a smooth, indulgent mouthfeel. I add the sour cream last to provide a velvety texture and a slightly tangy taste.
• Dry ingredients: Gluten-free all-purpose flour thickens when combined with butter and milk to make a roux. This helps thicken the cheese sauce without clumping or separating. 
• Seasonings: Garlic powder enhances the savory flavor without altering the sauce’s texture. Onion powder adds sweetness and depth without adding any moisture. Paprika provides an orange color and a smoky flavor. Mustard powder heightens the cheesy flavor and balances the richness. A pinch of red pepper flakes provides a subtle hint of heat. And I use salt to enhance all the other flavors. 

For the cracker topping:

• Crackers: I prefer gluten-free Ritz Cracker which I make into crumbs.
• Butter: I mix the crumbs with melted unsalted butter.

How to make 

Preheat oven and prepare pan: First, I preheat the oven to 350 degrees F, lightly grease a 9×13 baking dish with oil, and set it aside. 

Cook the pasta: I cook the pasta to just under al dente, then drain it and run it under cold water to stop the cooking process. I also add just a touch of olive oil to keep the pasta from sticking.

Make the roux: I heat a skillet over medium heat, melt the butter, then add the flour. I whisk the flour until it is completely combined.

Add milk: While whisking constantly, I add the milk a little at a time until combined and smooth. I add the seasoning, bring it to a boil, and simmer for 2 minutes, stirring occasionally. 

Add the cheese: Next, I remove the pot from the heat, stir in the sour cream, and season with salt and pepper to taste.

Add the cheese: Next, I stir in the three types of grated cheese until melted. 

Combine: I combine the pasta with the cheese sauce.

Transfer: Then, I pour the mixture into the prepared casserole dish and spread it evenly. 

Add the toppings. If using extra cheese, sprinkle it on last. If using the buttery topping, I mix the cracker crumbs with melted butter and sprinkle them on top. 

Bake the casserole: Finally, I bake the mac and cheese for 25 to 30 minutes until the top is bubbly and golden brown. 

Rest and serve: Last, I let the casserole rest for 10 to 15 minutes before serving. 

Expert tip

Don’t let the pasta get too soft

The first thing to remember is to boil it 2 minutes less than the package directions call for. I usually go for just under al dente. Stir frequently to prevent them from sticking. Then, I rinse the pasta under cold water right away to stop the cooking process. Also, be sure to use a high-quality brand name like Barilla, so the noodles hold up under pressure. Finally, let it rest for 10 minutes after removing it from the oven to set. 

More tips to consider:

• Be sure to undercook the pasta. It will finish cooking in the oven. Otherwise, it will end up mushy.
• I always shred my own cheese. Pre-shredded cheese contains wood pulp, cellulose, or other ingredients to prevent clumping. 
• Always salt the water before cooking the pasta; this will season the noodles.
• When cooking the pasta, place a wooden spoon over the pot to keep it from boiling over.
• Make sure the cream is off the heat before adding the cheese so the mixture does not separate.
• Gluten-free pasta absorbs more sauce than regular pasta, so it may need a little more milk than your normal mac and cheese recipe. 

Recipe variations and add-ins:

• Different noodles: They don’t have to be elbow macaroni noodles. Sometimes, I use cavatappi (double elbows), farfalle, rotini, rigatoni, or shells. 
• Add meat: Ground beef, ham, chicken, or turkey are all great choices. Or add bacon because everyone loves it.
• Toss in some veggies: To make this a more colorful, textural, and heartier dish, add some chopped bell peppers, carrots, mushrooms, and broccoli. 
• More cheese: Other cheeses can also be added, such as mozzarella, gorgonzola, Gouda, ricotta, Romano, Gruyere, and provolone. Remember, some cheeses are better for melting, and others are better for flavor, such as sharp cheddar, pepper jack, Romano, bleu cheese, and asiago. I try to pick one of each for the best results. 
• Spicy mac & cheese: For a spicier version, I sprinkle in red pepper flakes or a bit of my homemade Cajun seasoning. 
• Taco mac & cheese: For a taco version, I cook some ground meat in taco seasoning and add it to the mix.
• Make it crunchy: Top this delicious casserole with buttered gluten-free crackers before baking for a crunchy finish. 

Serving suggestions:

Macaroni and cheese is a classic side dish that pairs well with everything. I am all about the traditional combo of mac and cheese served with juicy steak and a side of roasted asparagus or crispy potatoes. This is also the side I always include when I host Thanksgiving or Christmas; it pairs just as well with roasted turkey breast as with fancy lamb chops or red wine pot roast.

For a fuss-free weeknight dinner that is cozy and comforting, I serve it with something hearty, such as oven-baked chicken, garlic pork loin, or this garlic-herb butter-roasted chicken. This is not your everyday chicken dinner. It’s crispy on the outside, juicy on the inside, full of herbs and spices, and preps in 20 minutes. Perfect for any weeknight. My kids are always happy when we have leftover mac and cheese, as I can turn them into mac and cheese balls, which they love to take to school for lunch.

How to store leftovers:

• Refrigerate: I store my leftovers in an airtight container in the refrigerator for 3 to 4 days.   
• Freezing: To freeze, I put leftovers in smaller portions in freezer bags so I can take out what I need when I need it. They can be stored for up to 3 months.   
• Defrost: I thaw my leftovers overnight in the refrigerator for the best flavor.
• Reheating: When reheating in the oven, I add a little milk and cook for 10 to 15 minutes at 350°F. It can also be reheated in a pot over medium-low heat for several minutes, adding a little milk.

Frequently asked questions

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