Gluten-Free Macaroni and Cheese

Gluten-Free Macaroni and Cheese


Cooked first on the stove top then finished in the oven, this mac n' cheese is so rich no one will even notice it's gluten-free.


  • nonstick spray
  • 1 pound gluten-free pasta (short-cut (ex: elbow macaroni))
  • 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 pepper)


  1. 1Preheat the oven to 375° F.
  2. 2Spray a 9x13” baking dish with cooking spray. Set aside.
  3. 3Using a cheese grater or food processor fitted with a grating attachment, grate the cheddar cheese. Set aside.
  4. 4Cut the cream cheese into ½” cubes. Set aside.
  5. 5Place 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. 6Set 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. 7Cook the noodles in the covered for 10 minutes until the liquid is mostly absorbed, stirring every few minutes.
  8. 8Turn of the heat and remove the lid from the pot. Add the cream cheese to the noodles and stir.
  9. 9Add the remaining milk, heavy cream, mustard powder, ½ tsp. of salt, and pepper to the pot. Stir.
  10. 10Add 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. 11Pour the contents of the pot into the greased baking dish.
  12. 12Sprinkle the remaining cheese in an even layer over the top of the noodles. Transfer the dish to the oven.
  13. 13Bake the macaroni and cheese for 22-25 minutes, until the edges are bubbling and the top is lightly browned.
  14. 14Remove the dish from the oven. Allow it to rest for 15 minutes before serving.
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