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Gluten-Free Macaroni & Cheese Bake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Author Amee


  • 1 8oz box gluten-free elbow macaroni pasta (such as Hodgson Mill brown rice elbow macaroni or Tinkyada brown rice pasta)
  • 6 tbsp butter
  • 2 tsp salt
  • 1 tsp pepper
  • 1/4 tsp cayenne pepper
  • 6 tbsp gluten-free all-purpose flour King Arthur brand recommended
  • 2 tsp dry mustard
  • 5 cups whole milk
  • 2 1/2 cups extra sharp white cheddar such as Cabot's, shredded fresh from block
  • 2 1/2 cups sharp cheddar freshly shredded from block
  • paprika


  • Preheat oven to 350 degrees F.
  • Cook macaroni "al-dente" according to package directions, immediately drain in a colander and rinse with cold water.
  • Set pasta aside.
  • Melt butter in a saucepan over medium heat.
  • Blend in flour, salt, peppers and dry mustard with a whisk, then add milk.
  • Cook until beginning to thicken and smooth.
  • Add half of the cheese and stir until blended.
  • Pour macaroni into a 9x13" pan sprayed with cooking spray and add cheese mixture. Stir until mixed and then top with remaining cheese.
  • Sprinkle with paprika and bake for 25-30 minutes until set and lightly golden on top.