This gluten free mac and cheese recipe has a beautiful, rich cheese sauce. And it's made on the stovetop, so there's no oven required. It only takes about 20 minutes from start to finish!
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Why you'll love this gluten free macaroni and cheese
This rich, thick mac and cheese is packed with cheddar cheese flavor and still smooth and creamy. The cheese sauce is made partially with evaporated milk, which has had about 60% of the moisture removed, so it takes much less time to thicken.
Dried gluten free pasta has something of a bad reputation for being soggy and falling apart, but I've found the perfect gluten free elbow noodles that don't get soggy. It's an Italian brand called Rummo.
You can even make the pasta ahead of time and store it at room temperature for a couple of hours. All that's left is to make the quick cheese sauce on the stovetop, and dinner is served!
For comfort food mid-week meals, special occasions, or because you need a snack, this easy recipe is always at your fingertips.
Key ingredients
- Gluten fee pasta: You can make this dish with any small dried pasta, but I like macaroni noodles best.
- Olive oil: Tossing the cooked pasta with oil keeps it from sticking together.
- Butter: Melted butter adds flavor and makes the roux mixture smooth.
- Gluten free flour: Thickens the cheese sauce when you cook it with butter. Be sure to use something without any xanthan gum or your sauce will be lumpy and too thick.
- Milk: Adds liquid, flavor and richness to the cheese sauce.
- Evaporated milk: Has less moisture than regular milk, so the sauce gets thicker more quickly
- Shredded cheese: A semi-hard cheese with lots of flavor, like cheddar, is best. Pre-shredded cheese is fine but you may need to add more milk or reserved pasta water to thin the sauce.
- Salt and pepper: Brings out the other flavors and brightens the dish; add to taste.
How to make gluten free mac and cheese
Cook the pasta first
- Cook the pasta to an “al dente” texture according to the instructions on the package;
- Drain the pasta and reserve some of the pasta water
- Toss the cooked and drained pasta with olive oil and set it aside
Make a roux and add milk
- Melt unsalted butter over medium heat
- Add gluten free flour to the butter, whisk, and simmer
- Whisk in evaporated milk
- Whisk in regular milk
- Cook until the sauce thickens and coats the back of a spoon
Add shredded cheese to complete sauce
- Remove the pan from the heat, and mix in shredded cheddar cheese until the cheese melts
- Add more milk or some pasta water to thin the sauce if you prefer it thinner
- Pour the cheese sauce over the cooked pasta, and mix gently to combine
- Serve warm
Making the stovetop cheese sauce
The base of this sauce is just a cooked mixture of butter and a simple flour blend (a roux). Once liquid is added to a roux and the mixture is boiled, the sauce thickens and develops a creamy texture without just adding more cheese.
After making the roux, simply add the milks and cook it down until it thickens. Add the cheese with a bit of seasoning, mix in the prepared gluten free pasta, and dinner's ready.
There are ways to make this even easier by tweaking the method to cook the dried pasta in the same saucepan first, but you have to use more liquids and the overall method isn't any easier. In fact, I think it's more complicated and confusing.
This is perfect for a weeknight, or a Friday night when you're just.plain.tired. It's also convenient for the holiday table since, well, it doesn't use the oven.
Tips for making the best gluten free mac and cheese
My homemade gluten free mac and cheese recipe is so easy to follow, but if you want even better results, follow these tips.
Salt the water for more flavorful gluten free pasta
If you're the kind of person who tends to salt at the table, skip that step by salting your pot of boiling water instead. The pasta will absorb some of the salt as it cooks, resulting in a more complex flavor.
Keep an eye on the boiling gluten free macaroni noodles
Gluten free pasta tends to be sticky, so you have to be diligent while it's boiling to ensure you don't end up with big clumps. As soon as you drop the pasta into the water, start stirring and continue to stir every few seconds to keep those noodles from sticking together.
Use lukewarm water to stop the cooking process
Straining gluten free macaroni isn't the last step in the cooking process. If you strain and walk away, trapped heat will continue to cook the pasta. To keep prevent ending up with mushy macaroni, rinse it with lukewarm water, then drain again.
Double-check the cheddar (for gluten!)
Most cheeses are naturally gluten free. Always check ingredient lists on any packaged product, but you'll find that almost all blocks of cheese are safely gluten free—and grating your cheese fresh will always give the best results and allow you to control the texture of the cheese best.
However, if you buy the shredded bagged cheese, you'll want to carefully check the product label. Some manufacturers sprinkle a gluten-laden starch inside the bag to keep the cheese from sticking together.
An alternative “almost instant” cheese sauce
If you're willing to purchase some dehydrated cheddar cheese, you can also make the cheese sauce with just 3 ingredients. The cheddar cheese powder I really like is called Hoosier Hill Farm brand (that's an Amazon affiliate link, but please shop around).
Simply whisk together milk and the powdered cheese until it's very smooth, add butter, and cook until melted and combined. Here are the ingredients to make enough of this style cheese sauce for 3/4 pound (12 ounces) of cooked pasta:
- 12 ounces gluten free elbow macaroni prepared as described in the recipe card below
- 3/4 cup (6 fluid ounces) milk
- 3/4 cup (84 grams) dehydrated cheddar cheese powder
- 7 tablespoons (98 g) unsalted butter chopped
The milk rehydrates the cheese, and the butter helps the sauce coat the gluten free macaroni. Here are the detailed instructions:
In a small saucepan, place the milk and then the dehydrated cheese. Whisk until very smooth. The powder will resist combining at first, so keep whisking. Next, add the butter, and place the mixture over medium-low heat. Cook, whisking frequently, until the butter is melted.
Cook until the mixture begins to simmer, still whisking frequently. Simmer it briefly, only until the mixture is creamy and slightly thickened.
The sauce should coat the back of a spoon. Add salt and/or pepper to taste. Add the cooked pasta, turn over the mixture gently with a silicone spatula, and serve immediately.
My favorite gluten free macaroni noodles
If you use my new favorite brand of gluten free pasta, which you see in the image above, you can refrigerate the boiled pasta before adding it to the cheese sauce of your choice. The brand of these gluten free elbow noodles is Rummo, and their dried gluten free pasta is a cut above.
Amazon carries Rummo brand gluten free pasta (that's an affiliate link, but please shop around), but they don't always carry all shapes and their prices tend to be very high. I sometimes find them at a local grocery store, and Vitacost now sells them for a really reasonable price. Be careful you're getting the gluten free elbows, though, since the brand's regular package of pasta looks very similar.
I also regularly use Barilla gluten free macaroni noodles (and all other shapes), and Bionaturae is great, too. But Rummo actually cooks al dente and isn't hard even when it's cold! That's just a gluten free miracle.
Gluten free mac and cheese: ingredients and substitutions
Dairy free, gluten free mac and cheese
I have never tried to make this mac and cheese recipe (or any, really) myself dairy free. But I think it's worth trying for 2 of the 3 methods.
Here are the substitutions I would try, dairy ingredient by dairy ingredient:
- For the evaporated milk: evaporated unsweetened coconut milk or oat milk; also try dairy-free half and half
- For the milk: unsweetened, unflavored almond milk or soy milk
- For the shredded cheese: Violife brand or Miyoko's Kitchen brand blocks, shredded
- For the butter: Miyoko's Creamery or Melt brand vegan butter
Unfortunately, the dehydrated cheese, “almost instant” cheese sauce can't be made dairy free.
Additions and variations
I love my gluten free macaroni and cheese just as it is, but if you're looking to create a more complete meal, you can mix in some vegetables like peas, corn, or small broccoli crowns, or proteins like chopped ham or cooked ground beef.
For a little more complex flavor, you can also add a dash of garlic powder, mustard powder, or chili powder to the cheese sauce before you add the cooked macaroni. Whether you serve it plain or with additions, this dish is so versatile that you can serve it instead of or along with gluten free creamed corn for Thanksgiving.
How to store gluten free mac and cheese
If you have leftovers, let the mac and cheese cool completely before transferring to a storage container and refrigerating. Try to eat your leftovers as soon as you can because the longer they stay in the fridge, the more they'll dry out. You can also set aside some of the prepared cheese sauce in a sealed container and refrigerate it to use within 3 days.
I don't recommend freezing gluten free macaroni and cheese. The dish doesn't maintain the proper texture and even reheating with some milk doesn't seem to fully restore it.
Reheating instructions
Reheat leftover mac and cheese in a saucepan on the stovetop over low heat, gently stirring in additional milk a few drops at a time until creamy. reheat the cheese sauce separatelyYou can also reheat the dish in the microwave for about 1 minute at 50% power, whisking in some lukewarm milk after heating.
FAQs
No, you don't need to boil gf pasta longer, but you do need to stir it more frequently so it doesn't stick together. You'll also want to remove the pasta as soon as it reaches an al dente texture, and stop the cooking process by rinsing it with warm water after straining out the pasta water.
Without a doubt, cheddar cheese is the best option for mac and cheese. You can use sharp cheddar, extra sharp cheddar, or whatever variety you want, but I highly recommend a semi-hard cheese with some real flavor.
If you do want to experiment, you can also try Gouda, Muenster, Monterey jack — or a mixture! You can also add some finely grated Parmesan to the cheese sauce after the shredded cheese. The Unexpected Cheddar from Trader Joe's is also great, as it's cheddar with some parm added.
You can, but you really, really don't have to. I can't explain enough just how creamy and perfect gluten free mac and cheese on the stovetop is.
But you're really set on having baked mac (or you've somehow added too much liquid and ended up with goopy macaroni), you can transfer the mac to a baking dish, add extra cheese, and top with gluten free bread crumbs before baking the dish the oven on 350°F for 15 minutes. Don't cook for much longer or it will dry out.
Yes, if you need to prepare the dish ahead of time here are some guidelines: First, cook the pasta, rinse it, let it cool, and then coat it with a light layer of olive oil. You don't have to refrigerate it if you're planning to eat it the same day.
Next, prepare the gluten free mac and cheese sauce, let it cool, and store it in an airtight container for a couple hours. When you're nearly ready to serve, heat the cheese sauce on the stovetop over very low hat, adding more milk as necessary to thin it out and make it smooth, add the cooked pasta, and combine.
Yes! Whether your mac and cheese has been refrigerated or not, you can reheat it in a saucepan on the stovetop over low heat. To restore some of the creamy consistency, just gently mix in a little milk while reheating. You can also reheat the dish in the microwave for about 1 minute at 50% power, whisking in some lukewarm milk after heating.
Yes, you can use packaged shredded cheese, but it has anti-caking agents which make it melt more slowly and cause it to be thicker once melted. You may need to add more milk to thin the sauce to the proper consistency.
Yes, you can replace the evaporated milk with an equal amount of half-and-half. Or, you can make your own half and half by combining 3/4 cup regular milk with 3/4 cup heavy whipping cream.
Gluten Free Mac and Cheese Recipe
Ingredients
- 12 ounces dried gluten free elbow noodles I like Rummo brand GF elbow macaroni
- 1 ¼ tablespoons (18 g) extra virgin olive oil
- 4 tablespoons (56 g) unsalted butter chopped
- ¼ cup (35 g) gum free gluten free flour blend (See Recipe Notes)
- 12 fluid ounces evaporated milk at room temperature
- 1 ½ cups (12 fluid ounces) (regular) milk plus more as necessary, at room temperature
- 3 cups (12 ounces) cheddar cheese shredded
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
Prepare the pasta
- Boil the pasta in a large pasta pot to an al dente texture, according to the package directions.
- Drain the pasta, reserving about 1 cup of the hot pasta water in a heat-safe container.
- Rinse the drained pasta with warm water, and drain it again.
- Return the cooked pasta to the pasta pot or to a large mixing bowl, and toss it with olive oil to prevent it from sticking together.
- Cover the pasta pot or bowl, and set it aside.
Make ahead option
- You can place the cooked pasta in a large bowl, cover it with plastic wrap and leave it out at room temperature for up to 8 hours before proceeding with the recipe.
Make the cheese sauce (see recipe notes for alternative sauce)
- In a medium-sized, heavy-bottom saucepan, place the butter and cook over medium heat until it’s just melted.
- Add the flour blend and whisk to combine well. The mixture will clump at first, and then smooth out.
- Cook the butter and flour mixture over medium heat, stirring constantly, until it has just begun to turn a very light brown color (about 2 minutes).
- Add the evaporated milk to the roux very slowly, stirring constantly to break up any lumps that might form.
- Add 1 1/2 cups of regular milk, and whisk to combine well.
- Bring the mixture to a simmer, still over medium heat.
- Continue to cook, whisking occasionally, until thickened and reduced by about one-quarter (about 7 minutes).
- When it's ready, the sauce should coat the back of a spoon and be thickly pourable. If it seems too thick to pour, whisk in a little bit more milk or some of the reserved pasta water to loosen it up a bit. If it's too thin, allow it simmer for a bit longer.
- Remove the saucepan from the heat and place it on a heat-safe surface.
- Add the grated cheese and mix to combine with a silicone spatula or wooden spoon until the cheese is fully melted.
- Add salt and pepper to taste, and add more milk or reserved pasta water a bit at a time if you prefer a thinner cheese sauce.
Finish the dish
- Pour the hot cheese sauce over the cooked pasta in the pot, and fold the pasta carefully into the sauce using a silicone spatula.
- Turn it over gently, to avoid breaking the pasta, until all of the pasta is coated in the sauce.
- Serve immediately.
Notes
- 12 ounces gluten free elbow macaroni prepared as described above
- 3/4 cup (6 fluid ounces) milk
- 3/4 cup (84 grams) dehydrated cheddar cheese powder
- 7 tablespoons (98 g) unsalted butter chopped
Nutrition
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
David says
Hi. Looks great. Is there an alternative to evaporated milk? That’s HIGH on the FODMAP diet. Any suggestions? Lactose free half and half or heavy cream? Thanks
Nicole Hunn says
Hi, David, that’s an interesting question, one I haven’t been asked before, actually. I think you could use half and half in its place, yes. I think heavy cream would be too rich.
Craig says
Why do you rinse the pasta? That has always been sacrilege in my family. Not only do we not rinse pasta or add fat to it (both of which diminish the pasta’s ability to hold on to the sauce), we retain the pasta water and use it in the sauce itself as needed for the perfect consistency. I made the sauce the pasta was on the stove so that when the pasta was done they were immediately combined. Worked great.
Nicole Hunn says
I find that gluten free pasta gets very very starchy and tend to stick together even after it’s coated in olive oil if I don’t first rinse it. Saving some pasta water is a great idea, but I find that gluten free pasta in particular behaves best if I rinse it first. It also tends to hold up better to reheating.
Brandy says
I have made this twice now – in my experience the recipe as written makes too much sauce for 12oz of pasta. Unless you like just a little pasta with your sauce. Last night I had a tad over 2 cups of extra cheese sauce. I guess we’ll have some cheesy broccoli this week! I have also made mac n cheese using the Hoosier Hill Farm cheese powder – it is by far the easiest method, but way too salty for me. However, if you reduce the milk and add sour cream to the sauce it will cut down the saltiness and make an extra creamy sauce. Try it!
Linda says
I can’t print the recipes. It says to unlock print page enter email address. I did that, even though I already receive your emails.
Is there something wrong on my end? I’ve been able to print in the past. Am I doing something wrong? I probably am.🫤
Nicole Hunn says
Grow is a service that allows you to save your favorites on my blog and on any other blog that runs the same service, and it allows my advertising management company to serve you more relevant advertisements. You won’t receive any more emails, as you’re already on my email list.
I’m afraid there’s no way for me to customize the window that asks you to sign up for Grow to print, so I can’t explain up front that you won’t receive any additional emails from me or anyone else if you sign up.
If you don’t want to add your email to Grow, you are welcome to browse the website, but you won’t be able to print my recipes which I provide to you free of charge. Thanks for your understanding.
Mike Barrett says
My rating is due to how difficult this recipe is to follow – I have the ingredients but haven’t yet made it.
For instance, what does this mean for one of the ingredients – (1 fluid ounces) 1/4 cup 2 fluid ounces milk. When you change the yield/servings, only the bracketed amounts change (in this case, 1 fluid ounce).
I bought a 5 pack of Rummo Elbows No. 160, which are sold in 12 ounce packaging. The notes in the recipe #3 above says to use four ounces of pasta. Is that for one serving… so I should then change the yield to 1? So if I want to use a package of pasta I should change the yield to 3? or if I want to make a pound I have to a package plus four ounces of pasta and change the yield to 4?
I’d respectfully suggest you split this recipe into three separate recipes, use the same intro, and link to each respective recipe. I have spent a ton of time trying to weed through this recipe. Sorry if this reads harshly – every other recipe I have used off your site I have really liked.
Nicole Hunn says
Mike, you’re actually right—except for your 1 star rating, which I believe isn’t appropriate. That rating system is meant for those who have actually made the recipe to rate it. However, I am in the process of separating this recipe into 3. And I think you should consider removing the 1 star, but I’ll leave it there for you to decide.
Mike Barrett says
I don’t know hoe to change my rating, yet added a 5-star to this comment based on your prompt reply and willingness to separate the recipes for clarity. I look forward to seeing them.
Nicole Hunn says
Thank you, Mike. I’m on it!
Sashie says
The stove top version of this turned out really well. I used goat cheddar and lacking the cheese slices, I shredded some goat Colby-jack. This is a keeper recipe for me. Thanks!
Nicole Hunn says
So glad you enjoyed it, Sashie. Those cheeses sound like an amazing combination!
Rae says
Can you please include grams for the ingredients? It’s really hard to adjust the ounces etc mid cook? Thanks
Nicole Hunn says
Rae, grams and ounces are both weight measurements. Ounces are used for larger measurements, as grams become impractical as there are a full 28 grams in each weighted ounce.
Sashie says
I have two devices that are helpful in these type of situations, 1) a kitchen scale that measures in ounces or grams. 2) I got an app for my cellphone that converts all kinds of measurements. It’s come in handy on several occasions and if you are in the middle of something, it’s super fast. Good luck.