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Homemade Easy Gluten Free Macaroni and Cheese photo

Easy Gluten Free Macaroni and Cheese

Creamy, baked gluten-free macaroni and cheese topped with a buttery cracker crumble for a golden, crunchy finish.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings

Equipment

  • 9x13 inch Baking Dish
  • large pot (for pasta)
  • Large Bowl
  • Large saucepan or skillet
  • Whisk
  • Medium Bowl
  • Grater
  • Spatula or wooden spoon

Ingredients
  

  • 1 pound gluten-free elbow macaroni or cavatappi pasta cooked per box directions, aim for al dente
  • 1 tablespoon olive oil for tossing cooked pasta
  • 4 tablespoons unsalted butter for roux
  • 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, stir in if desired
  • 2 cups sharp cheddar cheese freshly grated, for cheese sauce
  • 1 cup white Colby cheese (or mozzarella) freshly grated, for cheese sauce
  • 1 cup Parmesan cheese freshly grated, for cheese sauce
  • 1 1/2 cups gluten-free cracker crumbs for topping
  • 6 tablespoons unsalted butter melted, mixed with cracker crumbs for topping
  • 1 cup white Colby cheese (or mozzarella) freshly grated, for topping
  • 1 cup cheddar cheese freshly grated, for topping
  • 1/2 cup Parmesan cheese freshly grated, for topping

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
  • Cook the gluten-free pasta according to the package directions until al dente. Drain, rinse briefly with hot water, place in a large bowl, toss with 1 tablespoon olive oil, and set aside.
  • In a large saucepan over medium heat, melt 4 tablespoons unsalted butter. Whisk in 1/4 cup gluten-free flour and cook 1 minute, stirring, to form a roux.
  • While whisking, slowly pour in 5 cups milk until smooth. Add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon mustard powder, 1/4 teaspoon salt, and 1/4 teaspoon red pepper flakes (if using).
  • Bring the sauce to a gentle boil over medium heat, then simmer for about 2 minutes while whisking until slightly thickened.
  • Reduce heat to low and, if using, stir in 1/2 cup sour cream until combined. Add 2 cups sharp cheddar, 1 cup white Colby, and 1 cup Parmesan, stirring until the cheeses are fully melted and the sauce is smooth.
  • Pour the cheese sauce over the cooked pasta and stir gently to combine. Transfer the mixture to the prepared baking dish and spread evenly.
  • In a medium bowl, mix 1 1/2 cups gluten-free cracker crumbs with 6 tablespoons melted butter until evenly moistened.
  • Sprinkle 1 cup white Colby, 1 cup cheddar, and 1/2 cup Parmesan evenly over the pasta, then scatter the buttery cracker crumb mixture on top.
  • Bake uncovered in the preheated oven for 25–30 minutes, until the top is golden brown and the casserole is bubbly.
  • Remove from the oven and let rest 10–15 minutes before serving.

Notes

  • Use freshly grated cheese for the best melt and flavor.
  • Do not overcook the pasta; al dente prevents a mushy casserole.
  • Red pepper flakes are optional for a touch of heat.
  • Substitute mozzarella for Colby if preferred.