You’re going to want to save this recipe — it’s the easiest, creamiest gluten free macaroni and cheese you’ll make. It comes together almost as quickly as a boxed version, but with the comfort, texture, and flavor of homemade.
GLUTEN FREE MAC AND CHEESE RECIPE
Macaroni and cheese is classic comfort food, and for many people who need to eat gluten free, it is one of the things they miss most. This recipe recreates that familiar, satisfying bowl of cheesy pasta with simple gluten-free ingredients and one-pot convenience.
When my husband was diagnosed with food allergies years ago, we missed simple foods like boxed mac and cheese. Since then I’ve developed a homemade, gluten-free version that’s quick, reliable, and full of flavor. It now uses only five core ingredients and cooks in a single pan — perfect for busy weeknights or whenever you want a comforting meal.
Below you’ll find ingredient notes, tips for the best noodles, storage instructions, and optional add-ins to customize the dish. The full ingredient amounts and step-by-step instructions are included in the recipe card at the bottom of the page.
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Looking for more quick and easy gluten-free recipes? Try a gluten-free tamale pie or a simple two-ingredient peanut butter fudge — recipes like these keep weeknights quick and satisfying.
INGREDIENTS IN GLUTEN FREE MAC AND CHEESE
This version uses just five basic ingredients. Always verify that each product is labeled gluten free if you need to avoid cross-contamination.
Note: exact ingredient amounts and full instructions are in the recipe card at the end of this post.
gluten-free macaroni noodles
Choose a brown rice or other high-quality gluten-free elbow pasta. The best options hold their shape during cooking and have a neutral flavor.
shredded cheddar cheese
Medium cheddar gives great flavor and melt. For best results, use freshly grated cheese rather than pre-shredded—pre-shredded cheese often contains starch that can affect sauce texture.
PRO TIP: Freshly grate your cheese for a smoother, silkier sauce. Pre-shredded cheese may lead to a slightly gluey texture.
milk
Whole milk yields the creamiest sauce, but you can substitute 2% if needed. For dairy-free versions, see the FAQ.
gluten-free flour
A small amount of gluten-free all-purpose flour thickens the sauce. If you prefer, 2 teaspoons of cornstarch mixed with a little cold water will work as a substitute.
butter
Use salted or unsalted butter depending on preference. Adjust seasoning after the cheese is added.
salt and pepper
Season to taste once the sauce has come together.
HOW TO MAKE CREAMY GLUTEN-FREE MAC AND CHEESE
This one-pot approach keeps things quick and minimizes cleanup. The technique is simple: cook the pasta al dente, return it to the pan, create a light roux with butter and a small amount of gluten-free flour, then stir in warm milk and grated cheese until silky and smooth.
Full ingredients and step-by-step instructions are in the recipe card below.
Prep:
Measure ingredients and grate the cheese ahead of time. Freshly grated cheese melts better and gives a smoother sauce.
Step 1: Cook and Drain Gluten-Free Noodles
Follow package instructions, but aim for al dente. Gluten-free pasta can go from perfect to overcooked quickly, so start checking 1–2 minutes before the shortest recommended time and drain promptly.
Step 2: Add Butter and Flour
Return the drained pasta to the saucepan. Over low to medium-low heat, stir in a tablespoon of butter until melted, then sprinkle the gluten-free flour and stir so the pasta is evenly coated. This small roux helps bind the sauce.
Step 3: Add Milk and Cheese
Stir in milk and warm it gently for a minute. Add grated cheese a handful at a time, stirring after each addition until fully melted and smooth. Taste and season with salt and pepper. Serve immediately with extra cheese on top if desired.
HOW TO STORE LEFTOVERS
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3–4 days. When reheating, add a splash of milk and heat gently in the microwave or on the stove over low heat, stirring frequently. Reducing power to 50% in the microwave helps avoid uneven heating.
BEST NOODLES FOR GLUTEN-FREE MAC AND CHEESE
Not all gluten-free pastas behave the same. Look for brown rice or high-quality blends that hold their shape and have a neutral taste. Brands made from brown rice tend to have the best texture for mac and cheese. Bean-based pastas can be nutritious but may require extra water for cooking and a quick rinse after draining to remove excess starch.
If you want more protein, try chickpea-based pasta, but be aware of a firmer texture and different flavor profile.
OPTIONAL ADDITIONS
This basic recipe is a great canvas — add vegetables, seasonings, or proteins to make it your own.
Veggies
Stir in cooked peas or broccoli, or blend a few tablespoons of roasted butternut squash into the milk before adding the cheese for a subtle sweetness and extra vitamin boost.
Seasonings
Add a pinch of onion powder, mustard powder, or smoked paprika to deepen the flavor. Start with 1/8 teaspoon and adjust to taste.
Protein
Add cooked chicken, browned sausage, ground beef, or sliced hot dogs for a heartier meal. Rotisserie chicken makes this an easy weeknight dinner.
MORE GLUTEN-FREE RECIPES YOU MIGHT LIKE
If you enjoy this mac and cheese, try other comforting gluten-free recipes like sandwich bread made without wheat, quick drop biscuits, or a simple gluten-free tamale pie. Baking gluten-free takes practice, and recipes that prioritize texture and taste make the biggest difference.
FREQUENTLY ASKED QUESTIONS
What is the best gluten-free mac and cheese brand?
For boxed options, many cooks prefer brown-rice based pasta for texture and flavor. Taste varies by brand, so try a few to find the one you like best.
Can I make this recipe dairy free?
Yes. Use a dairy-free butter substitute, unsweetened dairy-free milk (such as oat or full-fat soy for creaminess), and a plant-based melting cheese formulated for cooking. Results vary by product, so add cheese substitutes gradually and adjust seasoning.
Do I have to use whole milk?
Whole milk creates the creamiest texture. If you use skim or lower-fat milk, you can add an extra tablespoon of butter or a splash of cream if available.
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THE BEST GLUTEN FREE MAC AND CHEESE RECIPE
This gluten-free mac and cheese is simple, quick, and reliably creamy. It reheats well, scales easily for larger families, and adapts to add-ins so you can customize it each time you make it.
Please return to rate the recipe or leave a comment if you try it — feedback helps refine tips and substitutions for others.
Gluten Free Mac and Cheese
Creamy homemade sauce and recommendations for the best gluten-free noodles make this gluten free macaroni and cheese a family favorite.
Ingredients
- 1 cup (about 3.5 ounces) uncooked gluten-free elbow macaroni
- 1 Tablespoon butter
- 1 1/2 teaspoons gluten-free all-purpose flour (or 2 tsp cornstarch)
- 1/2 cup milk (preferably whole milk)
- 1/2 cup grated medium cheddar cheese, packed, plus extra for topping
- Salt and pepper to taste
Equipment
- Saucepan
- Cheese grater
- Measuring spoons and cups
Method
- Cook the macaroni according to the package directions. Aim for al dente and drain immediately.
- Return the drained pasta to the saucepan.
- Over medium-low heat, stir in the butter until melted. Sprinkle the gluten-free flour over the pasta and stir until the noodles are evenly coated.
- Stir in the milk, keeping the heat low and stirring constantly to combine.
- Gradually add the grated cheese a handful at a time, stirring thoroughly after each addition until the sauce is smooth.
- Season with salt and pepper to taste.
- Serve warm with extra grated cheese on top if desired.
Nutrition (per serving)
- Calories: 307 kcal
- Carbohydrates: 24 g
- Protein: 13 g
- Fat: 18 g
- Sodium: 423 mg
Notes
- Flour options: Any gluten-free all-purpose flour works, or substitute cornstarch. If using a bean-based thickener, reduce quantity slightly.
- Pasta options: Brown rice pastas tend to hold up best. If using chickpea or other legume pasta, cook with extra water and rinse briefly after draining to reduce stickiness.
- Milk options: Whole milk gives the richest sauce. If using skim, add an extra tablespoon of butter for creaminess.
- Scale this recipe easily: double or triple quantities to feed more people.