This Gluten-Free Mac and Cheese is creamy, cheesy, and so tasty your guests will never guess that it’s egg-free, gluten-free, and nut-free. Serve it as a side dish, or bulk it up to make a complete meal. Vegan option!
Celiac-Friendly Macaroni and Cheese?
Traditional mac and cheese recipes are made with gluten-containing pasta noodles, meaning that those with Celiac disease or gluten intolerances cannot consume it.
However, when regular noodles are swapped out for certified gluten-free alternatives, mac and cheese becomes suitable for those with a gluten allergy or intolerance, as long as no other gluten-containing ingredients are included, of course!
Ingredients and Substitutions
Skip the boxed versions and store-bought options! This recipe comes together with minimal prep time and a total time of less than 30 minutes, using a handful of simple ingredients.
- Gluten-Free Pasta – We use macaroni noodles, but any small shape such as elbow or penne will work.
- Unsalted Butter – Substitute plant-based butter or a neutral oil such as avocado oil, if preferred.
- Non-GMO Cornstarch – Gluten-free flour (without thickeners or binders) will also work.
- Seasonings – Garlic powder, kosher salt, and black pepper create a savory taste. Technically optional, we also like to add a pinch of smoked paprika for extra depth and a hint of heat!
- Canned Coconut Milk – Coconut milk lite works well, too. Or, non-dairy milk alternatives with a higher fat content such as cashew milk or unsweetened dairy-free creamer can be substituted.
- Non-Dairy Milk – Any dairy-free milk such as almond milk, oat milk, or hemp milk will work.
- Gluten-Free Bouillon – This is optional but helps enhance the rich flavor without the need for extra cheese.
- Cheese – Use a high-quality shredded cheese (medium to sharp cheddar cheese), or opt for a soy-free vegan cheese or nutritional yeast.
Pro-Tip: For the best results and a gooey cheese sauce, use a block of cheese, and grate it yourself. Pre-shredded varieties contain anti-caking agents that cause them not to melt as well!
Tips & Tricks
- Use Enough Water. Gluten-free pasta tends to foam more than standard varieties, and it won’t cook if it is not submerged in liquid. So, be sure to use a large pot, cover the noodles completely, and allow a little extra space at the top.
- Avoid Overcooking the Pasta. Gluten-free pasta noodles can be a little bit finicky. So, be sure to follow the package instructions, and keep a close eye on your noodles as they cook. For the best results, we recommend removing them from the heat when they’re just a little undercooked. They’ll continue to cook when added back to the sauce!
- Adjust the Consistency. Add an extra splash of milk as needed until your desired sauciness is achieved.
Note: If using nutritional yeast, the sauce will be thicker and will continue to thicken after cooling.
How to Make Gluten-Free Mac and Cheese
- Prepare the noodles. Cook the pasta to al dente according to the package instructions. Then, drain the liquid, and set them aside.
- Form a roux. Heat a medium-sized saucepan over medium heat, and melt the butter. Then, add the cornstarch and seasonings, and cook, stirring constantly until the mixture becomes darker in color.
- Add the wet ingredients. Working slowly, whisk in the coconut milk, non-dairy milk, and bouillon until no clumps remain.
- Thicken. Allow the mixture to cook over medium-low heat until it begins to thicken.
Note: If the ingredients come to a boil, remove the pot from the heat. Then, reduce the heat to low, and return the pot to the stove.
- Add the cheese. Reduce the heat to low, and stir in the cheese until it is melted and well combined. Add the smoked paprika, if using, and any additional seasonings.
- Thicken. Allow the gluten-free mac and cheese to sit for a minutes to thicken, and enjoy warm!
Toppings and Add-Ins
Additionally, if you want to add more nutrients to your recipe or transform it into a complete meal, feel free to add mix-ins such as:
- Veggies – broccoli, cauliflower, mushrooms, peas, jalapeno, etc.
- Protein – Ham, chicken, ground beef, ground turkey
Store and Reheat
This recipe is best enjoyed while it’s fresh as gluten-free macaroni can become a bit soggy once stored and reheated. However, if you have leftovers, they can be transferred to an airtight container and stored in the fridge for up to three days.
To reheat, warm individual portions in the microwave. Or, heat leftovers in a pot over medium heat on the stove. Stir in an extra splash of milk or broth as needed to thin out the sauce and freshen it back up.
More of Our Favorite
Gluten-Free Side Dish Recipes
Gluten Free Mac and Cheese Recipe
- Total Time: 20-25 minutes
- Yield: 5 1x
- Diet: Gluten Free
Description
Skip store-bought options, and make this easy, gluten free mac and cheese recipe with simple ingredients and less than 30 minutes instead! Vegan option, too.
Ingredients
- 8 ounces gluten free pasta (elbow macaroni, penne, or other) – about 3-4 cups cooked
- 3 Tablespoons unsalted butter, plant based butter, or 3 Tablespoons neutral oil
- 1 Tablespoon (8–10 grams) cornstarch or 2 Tablespoons (28 grams) gluten-free all-purpose flour (without xanthan gum)
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup canned coconut milk or coconut milk lite (see notes)
- ½ cup non dairy milk
- 1 teaspoon gluten free bouillon (optional for flavor)
- 2 cups (224 grams) high-quality shredded cheddar cheese (medium to sharp) or soy-free vegan cheese (see notes for substitute)
- Optional – ¼ to ½ teaspoon smoked paprika
Instructions
- Cook the gluten free pasta to al dente, according to package instructions. Drain and set aside.
- Melt the butter (or heat the oil) in a medium-sized saucepan over medium heat. Once melted, whisk in cornstarch or flour, garlic powder, salt, and pepper. Stir and cook for 2 minutes on medium-low heat until the color of the roux gets slightly darker in color.
- Gradually whisk in coconut milk, non dairy milk and optional bouillon, whisking constantly to remove clumps. Cook over medium-low heat until the mixture starts to thicken, about 3-5 minutes. NOTE – If the mixture reaches a soft boil, remove from heat, then reduce the heat to low, and return the pan to the stove. Continue to heat and stir until mixture has thickened.
- Reduce the heat to low and add the shredded cheese or nutritional yeast. Gently mix with a spatula until the cheese is melted and combined. Add the optional smoked paprika and additional seasonings, if desired.
- Gently stir the cooked pasta into the pot of cheese sauce until it is evenly coated.
- Let the macaroni and cheese sit a few minutes to thicken and absorb sauce before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Taste/Texture Tips – Use freshly grated or shredded cheese for a smoother sauce. Bouillon is optional but adds richness without extra cheese.
Substitute Tips – ¾ cup nutritional yeast may be used in place of cheese (similar to our vegan cheese sauce recipe) but the taste and texture will slightly change. Fuller fat non dairy milk (such as a cashew milk) or an unsweetened non-dairy creamer may be substituted for coconut milk.
Reheating/Storage Tips – The texture of the cheese sauce will change and thicken once chilled. Reheat in a sauce pan and stir in 1-2 Tablespoons milk or veggie broth, if needed.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: dinner
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 358
- Sugar: 0.9 g
- Sodium: 458.4 mg
- Fat: 11.4 g
- Saturated Fat: 7.2 g
- Carbohydrates: 20.1 g
- Fiber: 1 g
- Protein: 13.5 g
- Cholesterol: 58.7 mg
This is on my list to make for the holidays! I can’t wait to try it!
Yay! It’s sooo good! Keep me posted!