Gluten-Free Macaroni and Cheese Casserole

A gluten-free recipe for classic béchamel mac and cheese baked into a casserole that tastes just as good as the OG!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 387kcal

Author Amee

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

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 9x13" 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.

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!