Gluten Free Mac and Cheese

Closer up of gluten free mac and cheese on a fork

If you think Pepé is cheesy, wait until you try this Gluten Free Mac and Cheese

Never in a million years did I think I would be creating a Gluten Free Mac and Cheese recipe, but here I am. I have a couple of friends who are gluten sensitive, so I have to keep this in mind when cooking for them. One of these friends recently had surgery, and I volunteered to make him and his wife something to make their lives a little easier. I asked, “what would you like me to make?” He said, “Mac and Cheese.”  “Uh… What? “ “You’re gluten free – how’s this going to work?”  He said, “they make gluten free pasta.” 

Gluten Free elbow pasta in a shiny steel colander.
Gluten free pasta may look a little different, but this pasta is a really good one.

What if you’re not on a gluten free diet? 

Hey, I get it… me and gluten – we go way back. I’m not on a gluten free diet and don’t plan on being on one anytime soon, or ever, but now that I’ve created and eaten this amazing Gluten Free Mac and Cheese recipe, I might find some ways to reduce my gluten intake. You don’t have to use gluten free pasta if you don’t want. You can also use regular breadcrumbs for topping this wonderful warm pan full of cheesy goodness. Either way, you have options. 

Pale yellow cheese sauce being poured into pan containing gluten free elbow pasta.
You can pour the sauce into the drained pasta or pasta into the cheese sauce. Either way, it’s gonna be crazy good gluten free mac and cheese, and it’s gonna be hard to wanna bake it. Good news is, you don’t have to bread it and bake it if you don’t want. It’s ready to eat with very little time and effort.

Doesn’t most mac and cheese recipes start with a Béchamel Sauce?

Traditionally yes, but you’ve made this far, so hang with me and you’ll see it’s all going to workout. Pepé was flipping out because he noticed I wasn’t making a béchamel sauce. Let’s not forget he’s French, so he’s a bit touchy about anything that’s not done the “French” way. I had to explain that it wouldn’t be gluten free if I made a roux with flour and milk, so he just stared with a look of doubt on his face as I continued onward into the gluten free zone. #norouxforyou 😉


Do I have to bake this mac and cheese? 

Nope. I’ve eaten it right out of the sauce pan. I would have kept going, but I remembered, I was making this for someone else and had to see how it would turn out if baked. Plus, I saw these gluten free breadcrumbs in the gluten free isle, so might as well go all the way. #betterthanboxmacandcheese

two round white ramekins with baked mac and cheese in them, sitting on a sheet pan.
You can put it all in one pan or these cute ramekins for individual servings. Bake or no bake, gluten free or not… This is the best mac and cheese AND it’s even easier and faster without the Béchamel Sauce.
Pan seared brussels sprouts, breaded and pan fried cod and a small white ramekin with mac and cheese, all on round white plate.
Since I had the gluten free bread crumbs, I breaded this cod and pan fried it along with some pan fried brussels sprouts. The bread crumbs have some seasoning, so the fish was like a blackened fish. I highly recommend this dish. A baked salmon is nice with this as well.
Mac and cheese in a square white casserole dish with a nutcracker in foreground that looks like a chef.

Gluten Free Mac and Cheese

Stacey Mincoff
Prep Time 5 mins
Cook Time 15 mins
Servings 9 Servings
Calories 350 kcal


  • 8 Ounces Gluten Free Pasta dried pasta
  • 2 Cups Cheddar Cheese shredded
  • 1 Cup Parmigiano Reggiano Cheese grated
  • 1/8 Teaspoon Dry Ground Mustard
  • 1/8 Teaspoon Cayenne Pepper
  • 1/4 Teaspoon White Pepper
  • 3/4 Cup Heavy Cream
  • 1/4 Cup Whole Milk
  • 3 Tablespoons Butter
  • 1/4 Teaspoon Salt
  • 3 Tablespoons Gluten Free Bread Crumbs for topping


  • Start water boiling in a large sauce pan and cook the pasta about 2 minutes less than package directions. You want the pasta to be al dente. Gluten free pasta can turn to mush very quickly.
  • In smaller sauce pan, add milk, cream, butter, dry mustard, cayenne pepper and white pepper. Heat (not boil) until butter is melted and seasonings are incorporated.
  • Stir in the cheese until it’s all smooth and creamy. Drain pasta, place back into large sauce pan, pour cheese mixture on top and stir until completely combined and smooth. It’s ready to eat now or you can continue for a baked version.
  • For the baked version, pour into a 8” x 8” or similar oven safe dish, top with the gluten free bread crumbs and bake at 400°F for 12-18 minutes.


This mac and cheese can be baked or not. Gluten free, or not. It’s very versatile. 


Serving: 70gCalories: 350kcalCarbohydrates: 22gProtein: 14gFat: 23gSaturated Fat: 14gCholesterol: 72mgSodium: 456mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 769IUVitamin C: 1mgCalcium: 334mgIron: 1mg
Tried this recipe?Let us know how it was!

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