Skip to main content New<> this month
Get the Allrecipes magazine

Easy Gluten-Free Macaroni and Cheese

Rated as 4.47 out of 5 Stars
7

"Cheesy gluten-free deliciousness that is super easy to make. Kid-approved!"
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 521
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  3. Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.
  4. Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
  5. Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
  6. Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
  7. Bake in the preheated oven until top is crunchy, about 30 minutes.

Footnotes

  • Cook's Note:
  • Gluten-free penne pasta can also be used in place of the elbow. Any variety of cheese can be used in place of the Cheddar cheese, if desired.
  • You can use your hands or a food processor to turn toast into crumbs for the topping.
  • If you do not desire a crunchy topping, place reserved 1 cup shredded Cheddar cheese on top of pasta mixture and bake uncovered for 30 minutes.

Nutrition Facts


Per Serving: 521 calories; 29.8 42.6 21 86 809 Full nutrition

Explore more

Reviews

Read all reviews 32
  1. 36 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Great exactly as posted. Made some changes the second time I made it based on my family's preferences. Cooked bacon with onions & jalapeño with a little molasses to carmalize. Also used a com...

Most helpful critical review

I think 4 cups of milk was too much. Mine just turned into a soupy mess.

Most helpful
Most positive
Least positive
Newest

Great exactly as posted. Made some changes the second time I made it based on my family's preferences. Cooked bacon with onions & jalapeño with a little molasses to carmalize. Also used a com...

Delicious! I followed the recipe with a small exception; I used GF bread crumbs in the topping. I made it for our family Christmas lunch for my cousin who is gluten intolerant. I ate it as well ...

The cooking/prep time is accurate if you set out all of your ingredients. I used Barilla Gluten Free Elbows (the best GF pasta in my opinion). Will definitely be making it again and may be addi...

I think 4 cups of milk was too much. Mine just turned into a soupy mess.

Excellent, easy recipe for someone that used to make the boxed stuff most of the time. From scratch was too long and too much. I halved this recipe (as the main dish for two servings) and it was...

We have a family of six, so I multiplied the recipe times 1 1/2. It worked fine. I also used gluten free bread crumbs instead of the toast and omitted the mustard powder and paprika. The entire ...

I would give it 4 1/2 stars if possible. More the inexperience of the cook (me) than the recipe itself is why I can't give it another star. Even with that it came out quite good - I was actual...

This was delicious. I did add MacLarens sharp cheese to the recipe to make up some of the cheese in the main dish and also some worchestershire sauce (1 1/2 tsp.) I will definitely make this aga...

This recipe is a keeper! I only reason I gave it a 4 and not a 5 was because it lacked a little creaminess. I stirred in 4 oz of cream cheese and it was wonderful!!!! Better than other recipe...