Gluten-Free Mac and Cheese Casserole
Rich, creamy, and oh-so-cheesy, this Gluten-Free Mac and Cheese is comfort food at its finest. Made with perfectly cooked pasta, a velvety homemade cheese sauce, and a crispy panko breadcrumb topping, it’s so good no one will believe it’s gluten-free!
There’s no shortage of mac and cheese recipes around here, from my Southern Baked Macaroni and Cheese to my High Protein Chicken Mac and Cheese and even my Cheese and Bacon Pasta Bake. But today I’m sharing a new and improved favorite: my rich and creamy Gluten-Free Baked Mac and Cheese! After a bit of tweaking and testing, this version may just be the best one yet.
It features a silky, gluten-free béchamel cheese sauce, tender gluten-free elbow macaroni noodles, and a buttery gluten-free panko breadcrumb topping layered into a baked casserole. The result? A baked macaroni and cheese so creamy, cheesy, and delicious, you’d never guess it’s gluten-free. Even my gluten-loving kids loved it and immediately asked for seconds – proof that this recipe is a keeper!
Recipe features
- Deceptively gluten-free. You get all the rich, creamy, cheesy comfort of the classic dish in a completely gluten-free casserole.
- Quick and easy to make. Simple steps, minimal prep, and pantry-friendly ingredients make this a fuss-free family favorite.
- Family meal approved. Loved by kids and adults alike, it’s perfect for weeknight dinners, holiday gatherings, and other special occasions.
Ingredients you’ll need
- Gluten-free pasta. I love the way Barilla gluten-free elbow pasta holds its shape in baked dishes, but Hodgson’s Mill brown rice pasta and Tinkyada rice pasta also work well. Jovial is another popular brand (though I haven’t tested this one). Whatever you use, measure it dry and undercook it before baking for the best results.
- Butter. It adds body and richness to the cheese sauce while also helping crisp up the breadcrumb topping.
- Gluten-free panko. When tossed with melted butter, these breadcrumbs transform into a golden, crunchy topping that contrasts beautifully with the creamy pasta underneath. I like the Kikkoman gluten-free panko brand here.
- Gluten-free all-purpose flour. Whisking flour into the butter creates the roux, which thickens the cheese sauce. King Arthur Measure-for-Measure is my go-to.
- Seasonings. I season the sauce with salt, black pepper, cayenne pepper, and dry mustard, and then sprinkle paprika on top before baking for a hint of color and flavor.
- Whole milk. I use whole milk to add richness to the cheese sauce. If you only have 2%, your sauce will still turn out creamy, just a tad lighter. For a richer version, you can do a mixture of whole milk and half and half.
- Shredded cheese. I use a mix of extra-sharp white cheddar and sharp yellow cheddar, always freshly shredded from high-quality blocks. Freshly shredded cheese melts more smoothly and creates a creamier sauce than pre-shredded stuff.
How to make gluten-free mac and cheese
Step 1: Boil and preheat. Bring a large pot of salted water to a boil and preheat your oven to 350°F.
Step 2: Prep topping. Melt 2 tablespoons of butter in a microwave-safe dish. Stir in the panko until evenly coated, then set aside.
Step 3: Make the roux. In a large saucepan, melt the remaining butter over medium heat, then whisk in the gluten-free flour, salt, pepper, cayenne pepper, and dry mustard to form a smooth paste.
Step 4: Whisk in milk. Slowly pour in the milk while stirring constantly until the sauce thickens and turns silky smooth. Be patient with this process.
Step 5: Melt in cheese. Add 3 cups of shredded cheese to the sauce, whisking until it’s completely melted.
Step 6: Cook the pasta. Boil the gluten-free noodles for about half the time recommended on the package. You want the noodles very al dente since they’ll continue cooking in the oven. Drain the pasta thoroughly.
Step 7: Combine. Dump the drained pasta into the cheese sauce and stir until the noodles are evenly coated. Spread the mixture into a greased 9×13-inch baking dish.
Step 8: Top and bake. Sprinkle paprika evenly across the surface, then top with the remaining cheese and the buttered panko crumbs. You can do the cheese on top or the panko on top, whichever you prefer.
Bake for 15-20 minutes, until the cheese sauce is set and the top is lightly golden and crisp. I like to bump the heat up to broil for about a minute (watching closely!) to get the panko nice and golden.
Recipe tips and FAQs
To make sure your gluten-free macaroni and cheese comes out just as irresistible as the classic version, here are a few of my top tips and tricks:
- Don’t overcook the noodles! Gluten-free pasta can quickly go from perfectly cooked to a mushy mess, so keep a close eye on the pot. I boil Barilla gluten-free elbows for just 4 minutes, so they finish cooking in the warm cheese sauce and oven. Brands vary, so check the box instructions and err on the side of very al dente.
- Rinse noodles if recommended. Some gluten-free pasta brands suggest rinsing the noodles under cold water after draining to stop the cooking process, remove excess starch, and help prevent clumping. If your package says to rinse, don’t skip this step!
- Skip the bagged, pre-shredded cheese. It often contains anti-caking agents that can make sauces gritty. For that ultra-creamy mouthfeel we’re after, always grate your cheese freshly from the block.
- Do the “back of spoon” test. You’ll know when you’re cheese sauce is done when it coats the back of a spoon but still drips off easily. If it has gotten too thick, just add a few more splashes of milk to thin it out a bit.
Variations
Here are a few fun ways to customize your gluten-free mac and cheese casserole, depending on your cravings or what you have on hand:
- Mix and match cheeses: While I love the white and yellow cheddar combo, cheeses like Gouda, Gruyère, Fontina, and Monterey Jack melt just as well in a creamy cheese sauce. You can even add Parmesan to the panko topping for an extra flavor boost.
- Add a spicy kick: If you like heat, simply increase the cayenne or experiment with spicy mix-ins like diced jalapeño, a dash of hot sauce, or even some chipotle powder to give the cheese sauce a spicy edge.
- Incorporate vegetables: Stir roasted broccoli, cauliflower, sautéed mushrooms, or fresh baby spinach into the pasta and cheese sauce mixture before baking for added texture and nutrition.
- Add a protein boost: Want to turn this into a heartier main course? Fold shredded rotisserie chicken, crispy chopped pancetta or bacon, or even decadent seafood like lump crab or lobster meat into the mac and cheese mixture.
- Swap the topping: Instead of gluten-free panko, try combining crushed gluten-free crackers, cornflakes, or even potato chips with melted butter to spread on top for crunch. You can also simply leave it off and sprinkle on a little extra cheese before baking.
- Skip the bake: Instead of baking and topping with extra cheese and panko, you can cook the pasta al dente, add all of the cheese to the sauce, and enjoy it right away as a traditional béchamel creamy macaroni and cheese.
Overcooked pasta is likely the culprit, as gluten-free noodles tend to break down and turn mushy when overcooked quickly. To prevent this, boil your pasta for only half the time listed on the package –just enough for the noodles to be very al dente.
Look for visual cues: the edges should be bubbly, and the topping should be lightly golden and crisp. Avoid overbaking, which can dry out the sauce and make it less creamy. You can broil the topping so the casserole doesn’t overcook- just watch it closely so it doesn’t burn!
Yes! You can assemble the casserole, cover it tightly, and refrigerate it up to 24 hours in advance. When you’re ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed (you may need to add 5-10 minutes to the baking time).
Storing and freezing
Storing: Let the mac and cheese cool completely, then transfer it to an airtight container and refrigerate for 3-4 days.
Freezing: Allow the mac and cheese to cool completely, then wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Note that the pasta may soften slightly after thawing.
Reheating: Add a splash of milk to the portion you’re reheating, then cover loosely and warm gently in a 325°F oven until hot. You can also simply pop it in the microwave, although the topping won’t be as crispy.
More gluten-free casserole recipes
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Gluten-Free Macaroni and Cheese Casserole
Ingredients
- 12 oz gluten-free elbow macaroni pasta *I used Barilla GF elbows, measured dry. You can also use 8 oz of dry pasta for a creamier set. *see notes
- 6 tbsp butter divided
- ½ cup gluten-free panko bread crumbs
- 4 tbsp gluten-free all-purpose flour King Arthur brand recommended
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp cayenne pepper
- 1 tsp dry mustard
- 4 cups whole milk slightly warmed
- 2 cups extra sharp white cheddar shredded fresh from the block (8 oz)
- 2 cups sharp cheddar freshly shredded from the block (8 oz)
- paprika to taste
Instructions
- Bring a large pot of salted water to a boil and preheat the oven to 350 degrees F.
- Melt 2 tbsp butter in a microwave-safe dish. Stir the butter with the panko bread crumbs and set aside.
- Melt the remaining 4 tbsp butter in a large saucepan over medium heat.
- Blend in flour, salt, cayenne and black pepper, and dry mustard with a whisk to make a roux for a couple of minutes, whisking constantly. Slowly add the milk, and continue whisking until combined.
- Cook until the mixture is thickened and smooth, stirring constantly. The sauce is done when it coats the back of a spoon, but easily drips off. Be patient with this process.
- Add 3 cups of cheese, and whisk until blended.
- Cook macaroni about half the time recommended on the package directions, you want the noodles to be very al dente so they don't get mushy. I do 4 minutes for the Barilla brand. *See notes. Drain well.
- Add the drained pasta to the cheese sauce and stir until well blended.
- Pour into a 9×13" pan sprayed with cooking spray.
- Sprinkle with paprika and top with the remaining cheese and buttered panko. Bake for 15-20 minutes until bubbly and set. I like to turn up the heat to broil at the end for about a minute, (watch very closely so it doesn't burn!) to get the panko nice and lightly golden brown.
Notes
- Don’t overcook the pasta! Cooking it for less time than the al dente recommendations on the box (I do half the time with the Barilla GF elbows) helps to prevent mushy pasta when baked. Some GF pastas recommend rinsing the noodles in cold water immediately after cooking to stop the cooking process. Since these products vary in ingredients and texture, follow the manufacturer’s recommendations for success. The recommendations here are for the Barilla brand since it’s readily available in most grocery stores.
- Measure the pasta dry. This recipe uses a standard 12-oz box of gluten-free pasta. For a creamier set, use 8 oz of dry pasta instead of 12 oz. It has a more baked macaroni casserole-like texture, using 12 oz of pasta.
- Try a different blend of cheese. I love using good-quality white and yellow cheddar, but Gouda, Gruyère, Fontina, and Parmesan are all amazing to incorporate into this dish.
- Grate cheese from the block for the best taste and texture.
- See the “Recipe Tips” and “Variations” sections of the post for more tips!
Nutrition
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I made 1/2 recipe, with Bob’s red mill GF , 1:1
Did well with sauce, cooked to smooth & thick enough. Added mustard powder, bit of grated nutmeg. Used extra old cheddar, & Gruyère — delicious. But, when casserole done in oven, the sauce was ‘split’ —- or some might say ‘curdled’— but no ingredient that would curdle.. Puzzled. I wonder if one could just use cornstarch. Did that with a cooked salad dressing, instead if flour- pleased with result. Just saying
Hi Shirley! I can’t say for sure, but I’m guessing that it was the cheese that you used. Some cheese, especially cheese that is more aged won’t melt as well as a young cheese. Also, if the cheese stays in the pot too long before it’s tossed with the pasta and baked, this can happen. Try and young cheddar next time shredded from the block and let me know how it goes. You shouldn’t need the cornstarch. I’m glad you still enjoyed it!
Can you prepare ahead, then bake before serving ?
Hi Shawn! Yes, you can assemble the day before and bake just before serving.
The recipe was very good.
So glad you enjoyed it!
Thanks for sharing this delish looking recipe!