Let’s be honest: boxed macaroni tastes like cardboard.
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If you have Celiac disease, you know the struggle. You want that nostalgic, velvety, neon-orange comfort food, but you usually get mushy pasta swimming in a grainy, sad sauce.
Not anymore.
This is the ultimate gluten free mac and cheese recipe. It is rich, thick, and surprisingly easy to make from scratch. No powdered cheese packets here—just real cheddar, butter, and a technique that guarantees smoothness every time.
A Little Story About This Dish
The first time I tried to make a gluten-free cheese sauce, it separated into a pool of oil. It was tragic.
I realized I was treating gluten-free flour exactly like wheat flour, and they behave differently.
By tweaking the roux (the butter and flour base) and using a blend of sharp Cheddar and salty Parmesan, I finally cracked the code. This gluten free mac and cheese is now my “emergency dinner.” It takes less time than ordering takeout, and it fixes any bad day instantly.
Get Ready to Cook!
What to Expect:
This is a classic stovetop method. You boil the pasta while you whisk the sauce. Combine them at the end, and you are done. It’s fast, messy, and delicious.
Before You Begin:
Grate your own cheese. This is the golden rule. Pre-shredded bags are coated in potato starch (cellulose) to prevent clumping, but that starch ruins your sauce’s texture. Buy a block and use a box grater. It melts infinitely better.
The Heart of the Dish: Ingredients You’ll Need
Simple, high-quality dairy is the secret weapon here.
| Quantity | Ingredient | Note |
| 12 oz | GF Elbow Macaroni | 340g / 3 cups |
| 1/4 cup | Butter | Salted or unsalted |
| 3 tbsp | GF Flour Blend | Bob’s Red Mill 1-to-1 is great |
| 2 cups | Whole Milk | Don’t use coconut (too sweet) |
| 1 2/3 cups | Cheddar Cheese | Shredded from a block |
| 1/3 cup | Parmesan | Or Pecorino Romano |
| 1/4 tsp | Garlic Powder | |
| 1/4 tsp | Salt | Plus more for pasta water |
| 1/8 tsp | Black Pepper |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps to avoid a grainy sauce and ensure perfect gluten free mac and cheese.
Phase 1: The Pasta
1. Boil perfectly
Cook the gluten-free macaroni according to the package directions. Set a timer. Do not walk away. Gluten-free pasta turns from “al dente” to “mush” in about 30 seconds.
2. The quick rinse
Drain the pasta. Give it a very rapid rinse under cold water—I’m talking less than 5 seconds. This stops the cooking process and washes off excess starch so the noodles don’t stick together. Set aside.
Phase 2: The Mornay Sauce
3. Make the roux
While the pasta boils, grab a medium saucepan. Melt the butter over medium heat. Whisk in the gluten-free flour, salt, pepper, and garlic powder. Cook this bubbling paste for about 1 minute to get rid of the raw flour taste.
4. Add milk
Keep whisking constantly. Pour the milk in slowly. If you dump it all at once, you’ll get lumps. Bring the mixture to a gentle boil.
5. Thicken and simmer
Once it hits a boil, turn the heat down to low immediately. Let it simmer for 1 minute while stirring. You will feel the sauce thicken up on your whisk.
Phase 3: Cheese & Serve
6. Melt the cheese
Remove the pan from the heat (or keep it on very low). Slowly sprinkle in the shredded Cheddar and Parmesan. Stir until the sauce is completely glossy and smooth.
7. Combine
Dump your cooked macaroni into the cheese sauce. Stir gently until every single noodle is coated in liquid gold.
8. Serve
Serve immediately. Homemade gluten free mac and cheese is best right off the stove when it’s at its creamiest.
Mastering the Dish: Pointers for Perfection & How to Store
Why is my sauce grainy?
Graininess usually happens if the cheese gets too hot. Cheese separates if it boils. Always turn the heat down or off before adding your cheddar. It should melt gently, not cook.
Dairy-Free Options
You can use plant-based butter and plain almond or oat milk. Just be warned that vegan cheese doesn’t melt quite the same way, so the texture of your gluten free mac and cheese will be slightly different. Avoid coconut milk unless you want your pasta to taste like a tropical drink.
Storage
If you have leftovers (rare!), store them in an airtight container for 3 days.
Reheating
Pasta soaks up sauce in the fridge. To reheat, splash a tablespoon of milk into the bowl and microwave in short bursts, stirring in between. This brings the creaminess back.
Creamy Stovetop Gluten Free Mac and Cheese
- Total Time: 20
- Yield: 8 1x
- Diet: Gluten Free
Description
This Gluten Free Mac and Cheese is the ultimate stovetop comfort food. Ready in just 20 minutes, it features a homemade creamy cheese sauce that puts the boxed stuff to shame.
Ingredients
12 ounces (3 cups / 340g) gluten-free elbow macaroni
1/4 cup (56g) butter
3 tablespoons (26g) gluten-free baking flour (Bob’s Red Mill 1-to-1 works well)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 cups (473 ml) whole milk (do not use coconut milk)
1 2/3 cups (188g) cheddar cheese, shredded from the block
1/3 cup (33g) Parmesan or Pecorino Romano, shredded
Instructions
1. Cook the gluten-free macaroni according to package directions. Do not overcook! Drain and rinse under cold water for less than 5 seconds. Set aside.
2. Meanwhile, melt the butter in a medium saucepan over medium heat.
3. Stir in the flour, salt, garlic powder, and pepper. Cook for 1 minute while stirring to cook out the raw flour taste.
4. While whisking constantly, gradually pour in the milk.
5. Bring the mixture to a boil, then immediately turn heat to low. Simmer for 1 minute while stirring until slightly thickened.
6. Remove from heat (or keep on very low). Slowly add the shredded cheeses and stir until completely melted and smooth.
7. Add the cooked pasta to the sauce and stir until fully coated.
8. Serve immediately for the best creamy texture.
Notes
**Grate Your Own Cheese:** Pre-shredded cheese contains anti-caking agents that make the sauce grainy. Always grate from a block.
**Don’t Overcook Pasta:** Gluten-free pasta can become mushy very fast. Cook it al dente.
**Make Ahead:** If making ahead, keep the sauce and pasta separate, then combine when reheating to prevent the pasta from absorbing all the liquid.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 356
- Sugar: 3
- Sodium: 386
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0.2
- Carbohydrates: 36
- Fiber: 1
- Protein: 13
- Cholesterol: 49
These recipes are perfect for introducing new tastes to your gluten-free cooking:
- Frika (Potato and Cheese Hash): The Ultimate Slovenian Comfort Food
- Crispy Gluten-Free Hush Puppies (Classic & Easy!)
- The Creamiest Gluten Free Coconut Milk Alfredo (Vegan!)
Your Burning Questions Answered!
Can I bake this?
Yes, you can turn this stovetop gluten free mac and cheese into a baked dish. Transfer it to a greased baking dish, top with gluten-free breadcrumbs, and broil for 3–5 minutes until crispy. Don’t bake it for too long, or the gluten-free pasta will get mushy.
What is the best pasta shape?
Elbows are classic, but shells or cavatappi work wonderfully because they scoop up more sauce. Just make sure they are certified gluten-free.
Can I make this in advance?
It is tricky. Gluten-free pasta degrades quickly. If you must prep ahead, make the sauce and store it separately from the cooked pasta. Reheat the sauce gently, then toss with freshly boiled pasta.
Dig In & Enjoy!
This isn’t health food. This is soul food.
Whether you are five years old or fifty, a big bowl of creamy, homemade gluten free mac and cheese is the ultimate edible hug.
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