Introduction

This Best Gluten Free Mac and Cheese offers a creamy, cheesy comfort food experience without gluten. Perfect for those with dietary restrictions, it blends sharp cheddar, Colby, and Parmesan cheeses into a rich sauce topped with a buttery cracker crust. Ideal for family dinners or gatherings, it’s a crowd-pleaser that’s easy to prepare.

A close-up view of a creamy macaroni and cheese dish in a white baking dish, showing one scoop lifted by a wooden spoon. The macaroni pasta is well-coated in a rich, smooth cheese sauce with pale yellow and orange tones. Melted cheese strings stretch from the dish to the spoon, emphasizing the gooey texture. The top layer is a golden, slightly crispy cheese crust that contrasts with the soft, creamy pasta beneath. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound gluten-free elbows macaroni or cavatappi pasta, cooked al dente

1 tablespoon olive oil

4 tablespoons unsalted butter

1/4 cup gluten-free all-purpose flour

5 cups milk

1/4 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon mustard powder

1/4 teaspoon red pepper flakes (optional)

1/2 cup sour cream (optional but recommended)

2 cups sharp cheddar cheese, freshly grated

1 cup white Colby cheese or mozzarella, freshly grated

1 cup Parmesan cheese, freshly grated

1 1/2 cups gluten-free buttery crackers, crushed into crumbs

6 tablespoons unsalted butter, melted

1 cup white Colby cheese or mozzarella, freshly grated (for topping)

1/2 cup cheddar cheese, freshly grated (for topping)

1/2 cup Parmesan cheese, freshly grated (for topping)

Instructions

Step 1: Preheat your oven to 350 degrees F. Lightly grease a 9×13 baking dish with olive oil or non-stick cooking spray and set it aside.

Step 2: Cook the gluten-free pasta according to package directions until al dente. Drain and rinse with hot water, then toss with 1 tablespoon olive oil in a large bowl. Set aside.

Step 3: In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in the gluten-free flour until fully combined, creating a roux.

Step 4: Gradually pour in the milk while whisking continuously to avoid lumps. Add salt, garlic powder, onion powder, paprika, mustard powder, and red pepper flakes if using. Continue whisking until smooth.

Step 5: Bring the mixture to a boil over medium heat, then reduce to a simmer for about 2 minutes until slightly thickened.

Step 6: Stir in the sour cream until fully incorporated. Taste and adjust seasoning with salt and pepper as needed.

Step 7: Reduce heat to low and add the sharp cheddar, Colby, and Parmesan cheeses. Stir gently until the cheeses melt completely and the sauce is smooth.

Step 8: Combine the cheese sauce with the cooked pasta and mix well. Transfer the mixture to the prepared baking dish.

Step 9: For the topping, mix the crushed buttery crackers with the melted 6 tablespoons butter in a bowl until well combined. Sprinkle the remaining shredded cheeses evenly over the pasta, then evenly distribute the cracker topping on top.

Step 10: Bake uncovered in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.

Step 11: Remove from oven and let rest for 10-15 minutes before serving to allow the sauce to set.

Tips & Variations

Use a mix of your favorite gluten-free pasta shapes for a fun twist.

Add cooked bacon or caramelized onions to the sauce for extra flavor.

For a creamier sauce, substitute half the milk with cream.

Try different cheese combinations such as gouda, fontina, or mozzarella for varied textures and taste.

Use gluten-free panko instead of crackers for a crispier topping.

FAQs

Can I make this mac and cheese dairy-free?

Yes, substitute the milk with unsweetened plant-based milk like almond or oat, and use dairy-free butter and cheese alternatives. Keep in mind the texture and flavor may differ slightly.

Can I prepare this recipe ahead of time?

Absolutely! Assemble the mac and cheese and topping in the baking dish and refrigerate for up to 24 hours before baking. Increase baking time by 5-10 minutes if baking from cold.