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Gluten-Free Mac and Cheese

ByKristen Wood Last updated

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This gluten-free mac and cheese is all about comfort and flavor. Creamy, cheesy, and every bit as satisfying as the classic, it’s a dish you’ll want to come back to again and again (all without the gluten!).

Close-up of gluten free mac and cheese topped with golden breadcrumbs and garnished with small green herb leaves in a baking dish.
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A Note From Kristen

After a lot of trial and error, I finally landed on a gluten-free mac and cheese that feels like the real deal! It’s creamy, smooth, and full of flavor without any odd aftertaste. Sometimes I mix in veggies, but it’s just as satisfying on its own. It’s the kind of comfort food that makes weeknights easier and gatherings feel special. Happy eating!
~Kristen

A bowl of gluten free mac and cheese topped with breadcrumbs and parsley, with a gold spoon resting in the bowl.
My Favorite
Rummo Gluten Free Elbows Pasta N.160 Rummo Gluten Free Elbows Pasta N.160


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Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

  • Gluten-Free Elbow Macaroni: Act as the base of the dish that holds all the creamy, cheesy sauce. 
  • Milk: Adds fat and creaminess, helping create a rich, velvety sauce. You can use unsweetened non-dairy milk if preferred, like almond, oat, soy, or cashew.
  • Sour Cream or Plain Greek Yogurt: Imparts a tangy depth that helps make the sauce ultra-creamy. 
  • Dijon Mustard: Provides brightness and sharpness that cuts through the richness of the other ingredients. 
  • Garlic Powder: Enhances the savory flavors without overpowering the cheese. It also makes the crunchy topping taste more savory. 
  • Smoked Paprika: Adds warmth, color, and smokiness that keeps the sauce from tasting flat.
  • Salt: Heightens the flavors of the other ingredients.
  • Black Pepper: Gives a mild earthy heat.
  • Ground Nutmeg: Imparts warm, nutty notes that enhance the taste of the cheese sauce. It’s my secret ingredient!
  • Shredded Sharp Cheddar Cheese: Adds a bold, melty, tangy flavor that’s the signature of a mac and cheese. Use dairy-free cheese if needed. White or orange works!
  • Shredded Mozzarella: Imparts a stretchy, gooey texture while balancing the cheddar’s sharp taste. 
  • Butter or Extra Virgin Olive Oil: Provides richness and helps emulsify the sauce. It also binds the toppings together. 
  • Nutritional Yeast: Amps up the cheesy flavor. Another secret ingredient!
  • Gluten-Free Breadcrumbs: Gives the gluten free mac and cheese a crispy topping once baked. I like to use gluten-free panko breadcrumbs. You can also use crushed gluten-free crackers as a substitute.
Gluten free mac and cheese baked with golden breadcrumbs and garnished with parsley in a rectangular dish, with a serving partially scooped out.

How to Make Gluten-Free Macaroni and Cheese

01

PREP NOODLES

Fill a large pot with water, season generously with salt, and bring to a boil. Add the gluten-free pasta and cook until al dente. Drain well and keep aside.

Close-up view of cooked gluten free mac and cheese elbow macaroni pasta on a pink plate.

02

WARM

Using the same pot over medium-low heat, whisk in the milk, sour cream, mustard, garlic powder, paprika, salt, pepper, and nutmeg. Stir gently as it warms for a few minutes, without letting it come to a boil.

A bowl containing a mixture of cream, spices, and seasonings, with visible red and yellow spices on the surface—perfect as a sauce base for gluten free mac and cheese.

03

STIR

Lower the heat to low and add the cheddar and mozzarella a handful at a time, along with the butter and nutritional yeast. Stir until the sauce is velvety and smooth.

A saucepan containing shredded cheese, a block of butter, powdered seasoning, and cream is being mixed with a purple whisk for creamy gluten free mac and cheese.

04

COMBINE

Toss the cooked pasta into the pot and stir until it’s fully enveloped in the creamy sauce.

A pot filled with creamy yellow cheese sauce and tender macaroni pasta—this gluten free mac and cheese is comfort food at its best.

05

MAKE THE TOPPING

Stir together the crushed crackers or breadcrumbs, melted butter or oil, garlic powder, and salt in a small bowl until evenly mixed.

A green bowl filled with crumbled cheese or a mixture resembling ricotta or cottage cheese, perfect for making gluten free mac and cheese, sits on a wooden surface.

06

FORM

Spread the mac and cheese into a greased baking dish and sprinkle the topping evenly over the top.

A baking dish filled with gluten free mac and cheese, topped with a layer of crunchy breadcrumbs, sits on a wooden surface.

07

BROIL AND SERVE

Broil for 3–5 minutes, watching closely, until the topping turns golden and crisp. Serve warm and enjoy!

A baking dish filled with gluten free mac and cheese, topped with golden breadcrumbs and garnished with parsley, with a wooden spatula serving a portion.

Serving Ideas

A bowl of gluten free mac and cheese topped with breadcrumbs and parsley sits next to a casserole dish of the same dish on a wooden surface.

Kristen’s Top Tips

  • If possible, use freshly-grated cheese so your sauce won’t end up gritty or clumpy due to additional additives.
  • Other cheeses you can use in this recipe include Parmesan cheese and Monterey Jack cheese. You can always mix things up with cheese choices!
  • Let the macaroni and cheese rest for about 10 minutes before serving. This will help the sauce set up better.
    • Tasty variations of this recipe include:
      Adding lightly steamed or roasted broccoli florets.
    • Adding fresh, frozen, or roasted corn kernels.
    • Making it spicy by adding diced pickled jalapeños.
    • Folding in slow-cooked onions or roasted butternut squash.    
A bowl of gluten free mac and cheese topped with breadcrumbs and chopped parsley, with a gold spoon placed inside the bowl.

More Delicious Cheesy Recipes You Might Love

Close-up of gluten free mac and cheese topped with golden breadcrumbs and garnished with small green herb leaves in a baking dish.

Easy Gluten-Free Mac and Cheese

Author: Kristen Wood
429kcal
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Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Creamy, cheesy, gluten-free mac and cheese that’s just as comforting as the classic, made easy for weeknight dinners!
Servings 6 servings
Course Main Course, Side Dish
Cuisine American, Italian
Diet Gluten Free, Vegetarian

Ingredients

Mac and Cheese
  • 8 oz gluten-free elbow macaroni or shells
  • 1 1/4 cups whole milk or unsweetened non-dairy milk
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 3/4 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella
  • 1 tablespoon butter or extra virgin olive oil
  • 1 tablespoon nutritional yeast
Breadcrumb Topping
  • 1/2 cup gluten-free bread crumbs or crushed gluten-free crackers
  • 1 tablespoon melted butter or extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt

Method

  1. Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook until just al dente. Drain and set aside.
  2. In the same pot over medium-low heat, whisk together the milk, sour cream, mustard, garlic powder, paprika, salt, pepper, and nutmeg. Warm gently for a few minutes, stirring often (but don’t let it boil!).
  3. Reduce the heat to low and stir in the cheddar and mozzarella a handful at a time, along with the butter and nutritional yeast. Continue stirring until the sauce is completely smooth and creamy.
  4. Add the cooked pasta to the sauce and stir well to coat.
  5. In a small bowl, mix the crushed crackers or breadcrumbs with melted butter or oil, garlic powder, and salt.
  6. Transfer the mac and cheese to a greased baking dish and sprinkle the topping evenly over the surface.
  7. Broil for 3–5 minutes, keeping a close eye, until the topping is golden and crisp. Serve warm and enjoy!
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Notes

Storage and Reheating
Let the gluten free mac and cheese cool completely before storing leftovers in an airtight container with a tight lid. Keep in the refrigerator for up to 4 days. 
To freeze, keep the leftovers in a freezer-safe container or zip-top bag and store for up to 2 months. 
Reheat on the stove, in the oven, or microwave. When reheating, add plant-based milk or broth to help thin the sauce, as it might thicken in the fridge.  

Nutrition

Serving1servingCalories429kcalCarbohydrates38gProtein17gFat24gSaturated Fat13gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.2gCholesterol68mgSodium602mgPotassium168mgFiber1gSugar3gVitamin A754IUVitamin C0.2mgCalcium365mgIron1mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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