Baked Gluten-Free Mac and Cheese

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.

🧾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

1. 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.

2. 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.

3.  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. 
    

4. 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.

5. 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.

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

This is the best baked mac and cheese recipe you'll try! It's made with gluten-free pasta, a rich and creamy cheese sauce, and baked to perfection in under 40 minutes. It's easy enough for a weeknight dinner but indulgent enough for special occasions! 

Servings: 6

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

4.8 from 4 votes

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Ingredients

  

1x2x3x

• ▢ 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
• Large saute pan

Nutrition

Calories: 613kcal | Carbs: 41g | Protein: 29g | Fat: 38g | Fiber: 1g | Sugar: 9g

Author: Jen Wooster

Course: Side Dish

Cuisine: American, Southern

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