Gluten-Free Mac and Cheese Recipe

Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 25-30 minutes


  • 12 oz (340g) gluten-free elbow macaroni (or your favorite GF pasta shape)
  • 1/4 cup (56g) unsalted butter
  • 3 tablespoons (25g) gluten-free all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 3 cups milk (whole milk is best for creaminess, but 2% or plant-based alternatives work too)
  • 2 cups (200g) shredded cheddar cheese
  • 1/2 cup (50g) shredded Monterey Jack cheese
  • Optional: 1/4 cup (25g) grated Parmesan cheese


Cook the pasta:

  • Bring a large pot of salted water to a boil.
  • Cook the pasta according to the package instructions, aiming for al dente (slightly firm).
  • Drain well and set aside.

Make the cheese sauce:

  • Melt the butter in a large saucepan over medium heat.
  • Whisk in the gluten-free flour, salt, pepper, and garlic powder. Cook for about a minute, stirring constantly, until smooth and bubbly.
  • Gradually whisk in the milk. Bring the mixture to a simmer over medium heat, stirring constantly to prevent scorching. Continue simmering until the sauce thickens slightly, about 5 minutes.

Add the cheese:

  • Remove the saucepan from the heat.
  • Stir in the cheddar and Monterey Jack cheeses until melted and the sauce is smooth.
  • Add the Parmesan, if using.

Combine and bake:

  • Preheat your oven to 375°F (190°C).
  • Add the cooked pasta to the cheese sauce, stirring gently until well combined.
  • Pour the mixture into a greased 9×13 inch baking dish.
  • Bake for 15-20 minutes, or until bubbly and lightly browned on top.

Let it rest, then enjoy! Allow the mac and cheese to rest for about 5 minutes before serving. This helps the sauce thicken further.


  • Don’t overcook the pasta. Al dente holds up better in the sauce.
  • High-quality cheese matters. Freshly grated cheese melts better than pre-shredded.
  • Play with flavors. Add a pinch of cayenne pepper for a kick, mix in cooked bacon crumbles, or top with breadcrumbs for a bit of crunch.
  • Experiment with dairy alternatives. Use a plant-based milk (oat milk works well) and a vegan cheese alternative for a fully plant-based option.


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