Get ready for the cheesiest, creamiest Gluten Free Baked Macaroni and Cheese of your life! No dry mac and cheese here–only creamy, dreamy comfort food at its finest.
Have you ever tried a baked mac and cheese recipe and it came out so dry you threw it away? Even though the recipe promised it was the creamiest mac and cheese ever? Yeah, me too! I almost gave up on making my own baked mac and cheese. And I know of NO restaurant in my area that offers a gluten free baked mac and cheese either, so I was pretty accepting that I would never have it again.
But I did some digging and I eventually found this one recipe that looked promising, especially because of some unusual techniques I hadn’t heard of before. So I tried it and lo and behold, it was amazing! No dry, thick, overly cooked, almost curdled like filling. No siree bob! Not this recipe. I served it to Scott and Brandon and they agreed, it was the best mac and cheese ever. And they’re mac and cheese people, being that they can eat it wherever they go and all. So it was settled. This is my new go-to baked mac and cheese. And I had to share it with you!
The Ingredients
- Gluten free elbow macaroni–I like Ronzoni, but any brand is fine
- Extra sharp cheddar cheese
- Sharp cheddar cheese
- Velveeta cheese -- I love the flavor of cheddar cheese, but adding Velveeta gives us that creamy texture that we all love so much about mac and cheese.
- Cornstarch or arrowroot -- normally we'd add flour to a roux, but I always substitute flour with cornstarch and it works great.
- Dry mustard -- dry mustard gives a little bit of an acidic background flavor to balance out the heaviness and richness of the cheeses.
How to Make Baked Macaroni and Cheese
There are a few little tricks I learned when researching baked mac and cheese. They make every difference in the world between a great mac and cheese and a dry one:
- Boil the noodles. One of the best tips I learned from my research is to undercook the pasta. Undercooking the pasta by just a couple of minutes helps separate the pasta from the sauce and allows them to join together in the oven, instead of the pasta breaking down into the sauce (like gluten free pasta is well known to do).
- Shred your own cheese. This should really go without saying, but shredding your own cheese, to me, is a must in anything where cheese is the star of the recipe.
- Make a roux. What is a roux? A roux is just a fat mixed with flour to create a thickening base for many sauces. In this case, melt the butter and add the cornstarch or arrowroot. After the roux has been made and allowed to bubble for one minute, slowly add the milk and then the cream. Adding it slowly will allow you to keep lumps from forming. Then add the spices and continue cooking until the sauce thickens.
- Add ⅓ of the cheese to the sauce. We only want to add ⅓ of the cheese to the sauce because we’re going to layer the cheese with the noodles and sauce.
- Add the undercooked macaroni to the sauce. Here’s the other CRUCIAL part of making baked macaroni and cheese that’s still creamy and not dry and curdled. There will be a significantly higher amount of sauce to pasta and that’s what you want. In the oven, it will all “set” and be absolutely perfect.
- Begin layering. In a casserole pan (9 by 13 rectangular pan or similar), layer half the noodles and sauce on the bottom, followed by another ⅓ of the cheese. Repeat this layering one more time, ending with the final third of cheese on top.
- Bake for a short amount of time, fifteen minutes or so. You can switch to broil at the end to get the cheese nice and bubbly and browned, but watch it closely so it doesn’t burn.
Mac and Cheese FAQs
I wouldn’t recommend making this too far in advance, but if you want to assemble it and keep it in the fridge for a few hours prior to serving, that would be fine. Any longer than that and the sauce will absorb too much into the macaroni. You’ll need to add a few minutes to the bake time due to the cold temperature of the entire dish.
Yes, this recipe works well for reducing or increasing for your needs. Just halve everything or double everything accordingly, making sure to scale up or down the size of your saucepans and casserole dishes.
This macaroni and cheese will keep in the fridge, covered, for 3-5 days. It can be reheated in the microwave in short bursts or in a low oven (300 degrees F), covered with foil so it doesn’t dry out, for 15-20 minutes. You can also freeze it and then thaw it in the fridge overnight before proceeding as above.
Feel free to mix up the cheeses in this mac and cheese. Using cheeses like gruyere, fontina, or mozzarella in addition to one of the cheddar cheeses or to replace both of them would work very well. I would, however, at least use the Velveeta in the sauce because it creates a texture like no other.
Possible Add-Ins
I like my mac and cheese straight up, but if you want to add some extra embellishments, here are some suggestions:
- Bacon
- Lobster
- Gluten free breadcrumbs. Mix homemade or store bought gluten free breadcrumbs with a little melted butter and sprinkle them on top of the final layer of cheese. Bake as directed.
- Vegetables. Broccoli comes to mind because it goes so well with cheese, but cauliflower or roasted butternut squash also sound amazing.
- Meat. Rotisserie chicken, cubed deli ham, etc would make it a meal in one.
It’s September and all the comfort foods will be blowing up your feeds everywhere. Why not start your comfort food journey this fall with the Creamiest Gluten Free Baked Macaroni & Cheese ever?
The Creamiest Gluten Free Baked Macaroni and Cheese
Ingredients
- 16 oz (454g) gluten free elbow macaroni (I like Ronzoni)
- 8 oz (227g) extra sharp cheddar cheese, grated
- 8 oz (227g) sharp cheddar cheese, grated
- 8 oz (227g) Velveeta pasteurized process cheese, cubed
- ½ cup (113g) butter
- ½ cup (60g) cornstarch (or arrowroot)
- 4 cups (960ml) whole milk
- 1 cup (240ml) heavy cream
- 1½ tsp kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon dry mustard
- ¼ teaspoon paprika
- ½ teaspoon freshly ground black pepper
Instructions
- In a large saucepan filled with salty water (salty like the sea), boil the macaroni 2 minutes less than the package directions. Drain and rinse and set aside.
- Preheat the oven to 325° F. Spray a large casserole dish (9 by 13 inches or similar) with nonstick spray.
- Shred the cheddar cheeses and set aside. Cube the Velveeta cheese and set aside.
- Melt the butter in the same large saucepan over medium heat. Add the cornstarch and whisk constantly for one minute. Slowly add the milk, a little bit at a time, whisking constantly so no lumps form. Add the rest of the milk and the cream, followed by all the spices.
- Turn the heat up to medium high and allow the sauce to thicken slightly (until it coats the back of a spoon). Turn the heat off and add ⅓ of the shredded cheddar cheese and stir to melt the cheese.
- Add the par-cooked macaroni to the sauce and stir to combine. If using, add cubed Velveeta cheese and stir to combine. It doesn't need to be completely melted.
- Add about ⅓ to ½ of the noodle/sauce mixture into the bottom of the prepared pan (depending on the size of your pan, you will get either 2 or 3 layers). Top with ⅓ to ½ the remaining shredded cheese. Add the rest of the macaroni and sauce on top of the shredded cheese and top with the rest of the cheese.
- Bake for 15-20 minutes, or until the cheese is melted. You can switch to broil at the end just to brown the cheese and get it nice and bubbly.
Recipe adapted from Baking a Moment’s Baked Macaroni & Cheese Recipe
Mary B says
This was a big hit with my family of six. I cut the recipe measurements in half but followed it exactly. We will definitely be using this recipe again! I’ve looked at some of your other recipes, and I can’t wait to try some.
Kim says
So glad you liked it!!!
Laurie Freeman says
Can I pre-make this, then keep in the refrigerator then cook a litter longer later that day?
Kim says
Yes, you can!
Kiera says
If I make this ahead of time does it stay creamy? I’m making it for a grad party but I’d love to prep it the night before.
Kim says
Yes, it will, especially if you slightly overcook the pasta (sounds counterintuitive, but trust me it works).
Cricket says
Kim, I’m making my own Velveeta and the recipe calls for gelatin along with warmed milk and cheese, put through a blender. It then calls for 12 hours of refrigeration to solidify. Now. Your recipe calls for cubing and melting…in your opinion could I just use the fluid mix without refrigerating it … does cooling the homemade Velveeta do something I need. Thanks so much for your guidance
Kim says
I've never made my own Velveeta so this would just be a guess, but I would say just use the fluid mix.
Deb Stone says
I made this recipe last night and it was a big hit. I didn't have any heavy cream so I substituted 8 oz cream cheese. I also added a pound of cooked hamburg. I will be making it again.
Kim says
Ooooh, homemade hamburger helper! Love that idea!!
Cynthia Aridas says
Hi Do you have to boil the elbows prior? Is there a way to add more liquid so the elbows cook in the cheese/ milk sauce?
tracy says
Hi Cynthia:
If you want to save some steps I saw a stovetop mac and cheese recipe from another platform that boils the noodles in milk and water combination then melts the cheeses into the same pot. But if you want the baked version with the extra creaminess you do have to cook the noodles prior to.
Cheers
DAG says
I made this and grandkids and son in law loved it. I did not use the mustard, paprika or garlic.
Katie Nolden says
Thank you for sharing this recipe! I have made this dish 4-5 times and it has become an absolute favorite in my family. I can't wait to try out some of your other recipes.
Rick says
Absolutely delicious!
Made it twice now. Added caramelized shallots and finely chopped bacon and it was fantastic!
Ellen says
I noticed your recipe calls for 16oz of pasta. Most brands of GF pasta seem to be 12oz. Are you using 1 box and not noticing the weight difference or do I need to buy 2 boxes & weigh out 16oz? Thanks.
Kim says
Yes, unfortunately that is the case. I weigh out 16 ounces from two boxes.
Melissa says
Hi.
In step 5 it says add all the Velveeta and then in step 6, it says to add the cubed Velveeta. Am I using some in step 5 and the rest in step 6?
Kim says
I'm so sorry, Melissa. I can't believe no one (including myself)found that until now!
I've fixed it now. Thank you for alerting me to the mistake 🙂
Heather says
This recipe is gold. Made it just as is and it was straightforward and delicious. Will definitely save and make again and again!
Kevin Schaedig says
Made this tonight for my daughter and I. Added bread crumbs and broiled. So good! Recipe makes alot. Looking to cut recipe in half for normal dinner. Tasted amazing. I will make again.
Paul says
I love this recipe, I don't have a gluten allergy, but I feel that it's way creamier than the non gluten free. I have siblings & inlaws asking for it all the time
Donna Antaramian says
I made this tonight … OMG … delicious. My other Mac and cheese recipes are being tossed.
Kim says
That's wonderful! So glad you liked it 😍😍😍
Cheryl michaels says
More add in ideas. Add a dash of nutmeg to the sauce. We stir in chopped candied jalapeños and cooked, chopped maple cured bacon just before serving for great “adult” Mac and cheese.