Gluten-Free Mac and Cheese

Diana R.: "It turned out really well! My family couldn’t eve…" Read More

Cooked first on the stove top then finished in the oven, this gluten-free mac and cheese is delightfully rich.


  • 1 pound short-cut gluten-free pasta
  • 6 cups whole milk (divided)
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 cup heavy cream
  • 12 ounces sharp cheddar cheese (grated and divided)
  • 2 ounces cream cheese (cut into ¼” cubes)
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon black pepper (or white)


  1. Preheat the oven to 375° F.
  2. Spray a 9 x 13” baking dish with cooking spray. Set aside.
  3. Using a cheese grater or food processor fitted with a grating attachment, grate the cheddar cheese. Set aside.
  4. Cut the cream cheese into ½” cubes. Set aside.
  5. Place the noodles, 4 ½ cups of milk, 2 Tbs. of butter, and ½ tsp. of salt in a large pot. Cover the pot with a fitted lid.
  6. Set the pot over medium-high heat and bring to a boil. Once boiling, immediately reduce the heat to medium-low so that the milk is at a low boil.
  7. Cook the noodles in the covered for 10 minutes until the liquid is mostly absorbed, stirring every few minutes.
  8. Turn of the heat and remove the lid from the pot. Add the cream cheese to the noodles and stir.
  9. Add the remaining milk, heavy cream, mustard powder, ½ tsp. of salt, and pepper to the pot. Stir.
  10. Add 8oz. (about 2 cups) of the cheddar cheese to the pot. Use a rubber spatula or wooden spoon to stir the noodles until the cheese is melted into a sauce.
  11. Pour the contents of the pot into the greased baking dish.
  12. Sprinkle the remaining cheese in an even layer over the top of the noodles. Transfer the dish to the oven.
  13. Bake the macaroni and cheese for 22-25 minutes, until the edges are bubbling and the top is lightly browned.
  14. Remove the dish from the oven. Allow it to rest for 15 minutes before serving.
Discover more recipes from Yummly

NutritionView more



Calories260Calories from Fat190
Total Fat21g32%
Saturated Fat13g65%
Trans Fat
Calories from Fat190
Total Carbohydrate7g2%
Dietary Fiber0g0%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Diana R. 20 Aug
It turned out really well! My family couldn’t even tell it was gluten free, which is great. The only thing that made the recipe slightly confusing was that in the step by step tutorial, it said only add 1/2 cup of milk to cook the macaroni. I knew it didn’t seem right so I had to search how much milk I needed to add later which was 1 1/2 cups and see how much I had to use total 6 cups. I guessed that I should use 4 1/2 cups to cover the macaroni, which turned out correctly. I don’t know if you can fix that for future use.
Great it was delicious
Good although I didn’t reserve cheese for the top (I threw it all into the sauce) so mine lacked the nice crust!