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pan of gluten-free macaroni and cheese with a spoon dipping in the corner

Gluten-Free Macaroni and Cheese Bake

A gluten-free recipe for classic macaroni and cheese that tastes just as good as the original!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Calories 392kcal
Author Amee


  • 8 oz box gluten-free elbow macaroni pasta (such as Hodgson Mill brown rice elbow macaroni or Tinkyada brown rice pasta)
  • 6 tablespoon butter
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 6 tablespoon gluten-free all-purpose flour King Arthur brand recommended
  • 2 teaspoon dry mustard
  • 5 cups whole milk
  • 2 ½ cups extra sharp white cheddar such as Cabot's, shredded fresh from block
  • 2 ½ cups sharp cheddar freshly shredded from block
  • 2 eggs lightly beaten (optional for more of a baked macaroni and cheese texture)
  • paprika to taste


  • 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.
  • Stir in beaten eggs until well incorporated, if using
  • 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.


*I've made a modification to the original recipe and added two beaten eggs to the cheese mixture before baking. It turns out more like southern macaroni bake and was absolutely delicious! If you like more of a macaroni casserole texture, add the eggs. If you want more creamy mac and cheese, just follow the original recipe.


Calories: 392kcal | Carbohydrates: 22g | Protein: 18g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 795mg | Potassium: 198mg | Fiber: 1g | Sugar: 6g | Vitamin A: 869IU | Vitamin C: 1mg | Calcium: 464mg | Iron: 1mg