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5.0 from 3 votes

Gluten Free Macaroni and Cheese

It's easy to make gluten free mac and cheese at home!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 5
Calories: 667 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 12 ounces (340g) gluten-free elbow macaroni or other pasta
  • 4 tablespoons unsalted butter
  • 4 tablespoons gluten-free all-purpose flour
  • 3 cups (709ml) milk dairy or non-dairy
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • 2 cups shredded cheddar cheese
  • ½ cup grated parmesan cheese

Instructions

    Cup of Yum
  1. Cook the macaroni until al dente in a large pot of boiling salted water. Drain and set aside.
  2. In a medium saucepan, melt the butter over medium heat. Then whisk in the flour until the mixture turns slightly golden.
  3. Add the milk slowly, whisking constantly to prevent lumps. Season with the salt, black pepper, and nutmeg, and continue to cook, occasionally stirring, until the mixture thickens, about 8-10 minutes.
  4. Add the cheese to the saucepan, and stir until melted. A smooth, creamy sauce will form.
  5. Stir the cooked noodles into the cheese sauce using a spoon or silicone spatula.

Notes

  • Don't overcook the pasta. Gluten-free pasta can become mushy quickly, so make sure to cook it al dente and drain it immediately to prevent it from becoming too soft.
  • Let the flour and butter mixture cook until it begins to brown. This takes away the raw flavor. 
  • Slowly add the milk and constantly stir so you don’t have any lumps. 
  • If the sauce is too thick, you can add a little more milk to thin it out.
  • Grate the cheese yourself. It will melt much better than pre-shredded cheese. 
  • Use a box grater or the grater attachment on a food processor to quickly grate the cheese. 
  • Whole milk will have the best flavor and creaminess but use your favorite milk. 
  • Mix in your favorite protein, vegetables, or seasonings to customize this recipe. 
  • Don’t skip the nutmeg. It enhances the flavor of the milk and cheese.
  • Storage - keep in an airtight container inside the fridge for 4 days.
  • Don't overcook the pasta. Gluten-free pasta can become mushy quickly, so make sure to cook it al dente and drain it immediately to prevent it from becoming too soft.
  • Let the flour and butter mixture cook until it begins to brown. This takes away the raw flavor. 
  • Slowly add the milk and constantly stir so you don’t have any lumps. 
  • If the sauce is too thick, you can add a little more milk to thin it out.
  • Grate the cheese yourself. It will melt much better than pre-shredded cheese. 
  • Use a box grater or the grater attachment on a food processor to quickly grate the cheese. 
  • Whole milk will have the best flavor and creaminess but use your favorite milk. 
  • Mix in your favorite protein, vegetables, or seasonings to customize this recipe. 
  • Don’t skip the nutmeg. It enhances the flavor of the milk and cheese.
  • Storage - keep in an airtight container inside the fridge for 4 days.

Nutrition Information

Calories 667kcal (33%) Carbohydrates 64g (21%) Protein 28g (56%) Fat 33g (51%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.4g Cholesterol 96mg (32%) Sodium 764mg (32%) Potassium 429mg (12%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 1057IU (21%) Vitamin C 0.002mg (0%) Calcium 610mg (61%) Iron 1mg (6%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 667

% Daily Value*

Calories 667kcal 33%
Carbohydrates 64g 21%
Protein 28g 56%
Fat 33g 51%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.4g 20%
Cholesterol 96mg 32%
Sodium 764mg 32%
Potassium 429mg 9%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 1057IU 21%
Vitamin C 0.002mg 0%
Calcium 610mg 61%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.