Make creamy baked gluten-free mac and cheese with four flavorful cheeses, a velvety homemade sauce, and a crisp golden Parmesan breadcrumb topping.
Rich, comforting, and loaded with four flavorful cheeses, this Creamy Baked Gluten-Free Mac and Cheese Recipe is an irresistible gluten-free version of a classic family favorite. Tender gluten-free pasta is enveloped in a smooth homemade cheese sauce, topped with Parmesan and gluten-free breadcrumbs, and baked until bubbling around the edges and beautifully golden on top.
The creamy sauce begins with butter, white rice flour, and milk, creating a simple gluten-free base that coats every piece of pasta. Dry mustard and a small amount of cayenne pepper enhance the cheese without making the dish overly spicy. The result is a balanced sauce with a rich flavor and a silky consistency.
Cheddar provides the familiar sharpness associated with classic macaroni and cheese, while Gruyère contributes a savory, slightly nutty flavor. Fontina or Emmentaler melts into the sauce for added creaminess, and Parmesan brings a salty finish to both the filling and the crisp breadcrumb topping.
Baking the macaroni and cheese creates an appealing contrast between the creamy pasta and the crunchy golden surface. Every serving offers plenty of melted cheese, tender pasta, and flavorful Parmesan breadcrumbs.
This satisfying dish is well suited to weeknight dinners, Sunday suppers, holiday meals, potlucks, and family celebrations. Serve it as a hearty main course with a fresh salad or roasted vegetables, or offer it as a comforting side dish with chicken, beef, pork, or your favorite gluten-free entrée.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings
2¼ cups dry gluten-free macaroni or other short pasta
7 tablespoons unsalted butter, divided
¼ cup plus 2 tablespoons white rice flour
4 cups milk
1½ teaspoons dry mustard
1 teaspoon salt
⅛ teaspoon cayenne pepper
1 cup freshly grated cheddar cheese
1 cup freshly grated Gruyère cheese
1 cup freshly grated fontina or Emmentaler cheese
1½ cups freshly grated Parmesan cheese, divided
1 cup gluten-free breadcrumbs
Step 1: Prepare the Oven and Baking Dish
Preheat the oven to 350°F. Grease a 9 x 12-inch baking dish with a small amount of butter or gluten-free cooking spray.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package directions until just al dente.
Drain the pasta thoroughly and set it aside. Avoid overcooking the pasta because it will continue to soften while baking.
Step 3: Make the Roux
Melt 6 tablespoons of the butter in a large saucepan over low heat. Add the white rice flour and cook for about 3 minutes, stirring constantly, until the mixture is smooth.
Step 4: Prepare the Sauce
Gradually pour the milk into the saucepan while whisking continuously. Continue whisking until the mixture is smooth and fully combined.
Add the dry mustard, salt, and cayenne pepper. Bring the sauce to a gentle simmer and cook for about 2 minutes, stirring occasionally, until slightly thickened. Remove the saucepan from the heat.
Step 5: Add the Cheese
Place the cooked pasta in a large mixing bowl and pour the warm sauce over it.
Add the cheddar, Gruyère, fontina or Emmentaler, and 1 cup of the Parmesan. Stir gently until the pasta is evenly coated and the cheese begins to melt.
Step 6: Fill the Baking Dish
Transfer the macaroni and cheese to the prepared baking dish. Spread the mixture into an even layer.
Step 7: Prepare the Breadcrumb Topping
Combine the gluten-free breadcrumbs with the remaining ½ cup Parmesan in a small bowl. Sprinkle the mixture evenly over the macaroni and cheese.
Cut the remaining 1 tablespoon butter into small pieces and scatter them over the breadcrumb topping.
Step 8: Bake the Mac and Cheese
Bake for 25 to 30 minutes, or until the cheese sauce is bubbling and the breadcrumb topping is crisp and golden brown.
Step 9: Rest and Serve
Remove the baking dish from the oven and let the macaroni and cheese rest for 5 to 10 minutes. Serve warm.
Cook the gluten-free pasta only until al dente. Gluten-free pasta can soften quickly and will continue cooking in the oven.
Rinse the cooked pasta only if the package directions recommend doing so. Some gluten-free pasta varieties benefit from rinsing, while others hold the cheese sauce better when left unrinsed.
Freshly grated cheese generally melts more smoothly than packaged pre-shredded cheese, which may contain anti-caking ingredients.
Whole milk produces a rich and creamy sauce. Half-and-half may be used for an even richer result, although the finished dish will be heavier.
For a variation, add cooked bacon, sautéed mushrooms, or cooked spinach before transferring the macaroni and cheese to the baking dish.
Allowing the dish to rest briefly after baking helps the sauce thicken slightly and
makes the macaroni and cheese easier to serve.
Refrigerate leftovers in an airtight container within 2 hours. Reheat individual portions gently, adding a small splash of milk if needed to loosen the sauce.
Check the pasta, breadcrumbs, dry mustard, spices, and other packaged ingredients for appropriate gluten-free labeling. Prevent cross-contact when preparing this dish for someone with celiac disease or gluten sensitivity.
