Tulo

Gluten Free Mac and Cheese Recipe

Cooking the gluten-free flour into a real roux before adding milk keeps the cheese sauce smooth instead of gritty, and pulling the pasta from the boiling water slightly underdone keeps it from turning mushy after a second round of baking.

Prep
15 min
Cook
30 min
Total
45 min
Servings
6

Ingredients

Servings6
  • 16 oz gluten-free elbow macaroni
  • 4 tbsp unsalted butter
  • 1/4 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 3 cups whole milk
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup gruyere cheese, shredded
  • 1 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup gluten-free panko breadcrumbs
  • 2 tbsp unsalted butter, melted, for topping

Nutrition per serving

Calories
533
Protein
15g
Carbs
65g
Fat
23g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. 2Bring a large pot of well-salted water to a boil and cook the gluten-free elbow macaroni 1-2 minutes less than the package directs for al dente. Drain and toss with a small drizzle of oil to keep it from clumping while the sauce comes together.
  3. 3Melt the butter in a large saucepan over medium heat. Whisk in the gluten-free flour blend and cook, whisking constantly, for 1-2 minutes until it smells lightly toasted.
  4. 4Slowly pour in the milk while whisking constantly to prevent lumps. Cook, whisking often, for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
  5. 5Remove the pan from the heat and stir in the dijon mustard, garlic powder, salt, and pepper.
  6. 6Add the cheddar and gruyere a handful at a time, stirring until each addition melts before adding more, reserving about 1/2 cup of the cheese mixture for the topping.
  7. 7Fold the drained pasta into the cheese sauce until evenly coated, then pour into the prepared baking dish.
  8. 8Stir the gluten-free panko with the melted butter, sprinkle it over the top along with the reserved cheese.
  9. 9Bake for 20-25 minutes, until the edges are bubbling and the top is golden.
  10. 10Let the dish rest for 5-10 minutes before serving so the sauce can set slightly.

Tips & variations

  • Choose a gluten-free flour blend that already contains xanthan gum; blends without it can make the roux thin and slightly gritty.
  • No gruyere on hand? Monterey jack or a mild gouda both melt smoothly and work as a swap.
  • For extra richness, stir in 2 ounces of cream cheese along with the shredded cheeses.
  • Crushed gluten-free rice crackers or crushed gluten-free cornflakes make a good stand-in for gluten-free panko if that's what's on hand.
  • Stir in crumbled cooked bacon or diced ham before baking for a heartier version.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave with a splash of milk stirred in to loosen the sauce, or reheat covered in a 325°F oven for about 15 minutes. Freezing after baking isn't recommended since the sauce can separate on thawing; if freezing, assemble the unbaked dish, wrap tightly, freeze up to 2 months, and bake from thawed, adding 10-15 minutes to the bake time.

Tips from the Tulo kitchen

  • Salt the pasta water generously since gluten-free noodles absorb less seasoning later on than wheat pasta does.
  • Check gluten-free pasta a minute or two before the package's suggested al dente time; it goes from firm to soft very quickly.

FAQ

Will the sauce definitely be gluten-free if I just swap in gluten-free pasta?

No. The pasta is only part of it; the roux also needs to be made with a gluten-free flour blend or cornstarch instead of regular all-purpose flour, and any breadcrumb topping needs to be a gluten-free one.

Can I use cornstarch instead of gluten-free flour for the roux?

Yes. Whisk 2 tablespoons of cornstarch into 1/4 cup of the cold milk until smooth, then whisk that slurry into the remaining hot milk instead of making a butter-and-flour roux; it thickens the same way.

Why did my cheese sauce turn grainy?

Grainy sauce almost always comes from adding cheese over heat that's too high or all at once. Take the pan off the burner before adding cheese and stir it in gradually.

Can this be made dairy-free as well as gluten-free?

Yes, with swaps: use a dairy-free butter, unsweetened plain non-dairy milk, and a meltable dairy-free cheese blend, though the sauce will be slightly less rich.

Can I assemble this ahead of time?

Yes. Make the sauce, combine with pasta, and refrigerate unbaked (without the topping) for up to a day. Add the topping just before baking and add about 10 extra minutes to the bake time since it's starting cold.

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