4.93 from 51 votes
Prep Time : 10 minutes minutes
Cook Time : 12 minutes minutes
Fast and easy gluten free mac and cheese is made on the stovetop in 20 minutes or less. Leave the oven off and have everyone's favorite creamy, cheesy side dish anyway!
Jump to Recipe
My beautiful gluten free mac and cheese recipe is your new family favorite! It has a beautiful, rich cheese sauce, and, because it's made on the stovetop, there's no oven required. Plus it only takes about 20 minutes from start to finish.
Why you'll love this gluten free macaroni and cheese
This rich, thick mac and cheese is packed with cheddar cheese flavor and still smooth and creamy The cheese sauce is made partially with evaporated milk, which has had about 60% of the moisture removed, so it takes much less time to thicken.
Dried gluten free pasta has something of a bad reputation for being soggy and falling apart, but I've found the perfect gluten free pasta that doesn't get soggy.
You can even make the pasta ahead of time and store it at room temperature for a couple of hours. All that's left is to make the quick cheese sauce on the stovetop, and dinner is served!
For comfort food mid-week meals, special occasions, or because you need a snack, this easy recipe is always at your fingertips.
How to make the stovetop cheese sauce
The base of this sauce is just a cooked mixture of butter and a simple flour blend (a roux). Once liquid is added to a roux and the mixture is boiled, the sauce thickens and develops a creamy texture without just adding more cheese.
After making the roux, simply add the milks and cook it down until it thickens. Add the cheese with a bit of seasoning, mix in the prepared gluten free pasta, and dinner's ready.
There are ways to make this even easier by tweaking the method to cook the dried pasta in the same saucepanfirst, but you have to use more liquids and the overall method isn't any easier. In fact, I think it's more complicated and confusing.
This is perfect for a weeknight, or a Friday night when you're just.plain.tired. It's also convenient for the holiday table since, well, it doesn't use the oven.
Tips for making the best gluten free mac and cheese
My homemade gluten free mac and cheese recipe is so easy to follow, but if you want even better results, follow these tips.
Salt the water for more flavorful gluten free pasta
If you're the kind of person who tends to salt at the table, skip that step by salting your pot of boiling water instead. The pasta will absorb some of the salt as it cooks, resulting in a more dimensional flavor.
Keep an eye on that boiling gluten free macaroni
Gluten free pasta tends to be sticky, so you have to be diligent while it's boiling to ensure you don't end up with big clumps. As soon as you drop the pasta into the water, start stirring and continue to stir every few seconds to keep those noodles from sticking.
Use lukewarm water to stop the cooking process
Straining gluten free macaroni isn't the last step in the cooking process. If you strain and walk away, trapped heat will continue to cook the pasta. To keep prevent ending up with mushy macaroni, rinse it with lukewarm water, then drain again.
Double-check the cheddar (for gluten!)
Most cheeses are naturally gluten free. Always check ingredient lists on any packaged product, but you'll find that almost all blocks of cheese are safely gluten free—and grating your cheese fresh will always give the best results and allow you to control the texture of the cheese best.
However, if you buy the shredded bagged cheese, you'll want to carefully check the product label. Some manufacturers sprinkle a gluten-laden starch inside the bag to keep the cheese from sticking together.
An alternative “almost instant” cheese sauce
If you're willing to purchase some dehydrated cheddar cheese, you can also make the cheese sauce with just 3 ingredients. The cheddar cheese powder I really like is called Hoosier Hill Farm brand (that's an Amazon affiliate link, but please shop around).
Simply whisk together milk and the powdered cheese until it's very smooth, add butter, and cook until melted and combined. Here are the ingredients to make enough of this style cheese sauce for 3/4 pound (12 ounces) of cooked pasta:
- 12 ounces gluten free elbow macaroni prepared as described in the recipe card below
- 3/4 cup (6 fluid ounces) milk
- 3/4 cup (84 grams) dehydrated cheddar cheese powder
- 7 tablespoons (98 g) unsalted butter chopped
The milk rehydrates the cheese, and the butter helps the sauce coat the gluten free macaroni. Here are the detailed instructions:
In a small saucepan, place the milk and then the dehydrated cheese. Whisk until very smooth. The powder will resist combining at first, so keep whisking. Next, add the butter, and place the mixture over medium-low heat. Cook, whisking frequently, until the butter is melted.
Cook until the mixture begins to simmer, still whisking frequently. Simmer it briefly, only until the mixture is creamy and slightly thickened.
The sauce should coat the back of a spoon. Add salt and/or pepper to taste. Add the cooked pasta, turn over the mixture gently with a silicone spatula, and serve immediately.
My new favorite gluten free macaroni
If you use my new favorite brand of gluten free macaroni, which you see in the image above, you can refrigerate the boiled pasta before adding it to the cheese sauce of your choice. The brand is Rummo, and their gluten free pasta is a cut above.
Amazon does carry some Rummo brand gluten free pasta (that's an affiliate link, but please shop around), but they don't often carry the elbow macaroni. I've hunted it down, but from sources I consider too expensive for me to recommend in good conscience.
I also regularly use Barilla gluten free elbow pasta (and all other shapes), and Bionaturae is great, too. Rummo actually cooks al dente and isn't hard even when it's cold! That's just a gluten free miracle.
Gluten free mac and cheese: ingredients and substitutions
Dairy free, gluten free mac and cheese
I have never tried to make this mac and cheese recipe (or any, really) myself dairy free. But I think it's worth trying for 2 of the 3 methods.
Here are the substitutions I would try, dairy ingredient by dairy ingredient:
- For the milk: unsweetened almond milk
- For the shredded cheese: Violife brand or Miyoko's Kitchen brand blocks, shredded
- For the butter: Miyoko's Kitchen or Melt brand vegan butter
Unfortunately, the dehydrated cheese, “almost instant” cheese sauce can't be made dairy free.
Additions and variations
I love my gluten free macaroni and cheese just as it is, but if you're looking to create a more complete meal, you can mix in some vegetables like peas, corn, or small broccoli crowns, or proteins like chopped ham or cooked ground beef.
For a little more complex flavor, you can also add a dash of garlic powder, mustard powder, or chili powder to the cheese sauce before you add the cooked macaroni.
How to store gluten free mac and cheese
Macaroni and cheese isn't ideal for storing. However, if you have leftovers, let the mac and cheese cool completely before transferring to a storage container and refrigerating. Try to eat your leftovers as soon as you can because the longer they stay in the fridge, the more they'll dry out.
I don't recommend freezing gluten free macaroni and cheese at all. The consistency would just be ruined.
FAQs
Do I need to boil the pasta longer?
You don't need to boil gf pasta longer, but you do need to stir it more frequently so it doesn't stick together. You'll also want to remove the pasta as soon as its al dente and rinse with warm water after straining to stop the cooking process.
What is the best cheese for mac and cheese?
Without a doubt, cheddar cheese is the best option for mac and cheese. You can use sharp cheddar, extra sharp cheddar, or whatever variety you want, but I highly recommend a semi-hard cheese with some real flavor.
If you do want to experiment, you can also try Gouda, Muenster, Monterey jack — or a mixture! You can also add some finely grated Parmesan to the cheese sauce after the shredded cheese. The Unexpected Cheddar from Trader Joe's is also great, as it's cheddar with some parm added.
Can I finish this gluten free mac and cheese recipe by baking it?
You can, but you really, really don't have to. I can't explain enough just how creamy and perfect gluten free mac and cheese on the stovetop is.
But you're really set on having baked mac (or you've somehow added too much liquid and ended up with goopy macaroni), you can transfer the mac to a baking dish, add extra cheese, and top with gf bread crumbs before popping the dish into the oven on 350°F for 15 minutes. Don't cook for much longer or it will dry out.
Can I make mac and cheese ahead of time?
Each mac and cheese recipe I've outlined is best served immediately. However, if you do need to prepare it ahead of time: First, cook the pasta, rinse it, let it cool, and then coat it with a light layer of olive oil. You don't have to refrigerate it if you're planning to eat it the same day.
Next, prepare the gluten free mac and cheese sauce, let it cool, and store it in an airtight container for a couple hours. When you're nearly ready to serve, heat the cheese sauce on the stovetop over very low hat, adding more milk as necessary to thin it out and make it smooth, add the cooked pasta, and combine.
How do I reheat leftover mac and cheese?
As mac and cheese has cooled and sat around a bit, it is likely to clump. To restore some of the creamy consistency, just add a little milk when reheating, either in the microwave at low power or on the stovetop at very low heat.
Can I use packaged shredded cheddar cheese?
Yes, you can use packaged shredded cheese, but it has anti-caking agents which make it melt more slowly and cause it to be thicker once melted. You may need to add quite a bit more milk to thin the sauce to the proper consistency.
Print Pin Save
Gluten Free Mac and Cheese | Easy, Cheesy Stovetop
Fast and easy gluten free mac and cheese is made on the stovetop in 20 minutes or less. Leave the oven off and have everyone's favorite creamy, cheesy side dish anyway!
Course: Dinner
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Yield: 4 servings
Author: Nicole Hunn
Ingredients
- 12 ounces small dried gluten free pasta I like Rummo brand GF elbow macaroni
- 1 ¼ tablespoons (18 g) extra virgin olive oil
- 4 tablespoons (56 g) unsalted butter chopped
- ¼ cup (35 g) gum free gluten free flour blend (See Recipe Notes)
- 12 fluid ounces evaporated milk at room temperature
- 1 ½ cups (12 fluid ounces) (regular) milk plus more as necessary, at room temperature
- 3 cups (12 ounces) cheddar cheese shredded
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
Prepare the pasta
Boil the pasta in a large pasta pot to an al dente texture, according to the package directions.
See AlsoSausage and Herb StuffingDrain the pasta, rinse it with lukewarm water, and drain it again.
Return the cooked pasta to the pasta pot and toss it with olive oil to prevent it from sticking together.
Cover the pasta pot and set it aside.
Make ahead option
You can place the cooked pasta in a large bowl, cover it with plastic wrap and leave it out at room temperature for up to 8 hours before proceeding with the recipe.
Make the cheese sauce (see recipe notes for alternative sauce)
In a medium-sized, heavy-bottom saucepan, place the butter and cook over medium heat until it’s just melted.
Add the flour blend and whisk to combine well. The mixture will clump at first, and then smooth out.
Cook the butter and flour mixture over medium heat, stirring constantly, until it has just begun to turn a very light brown color (about 2 minutes).
Add the evaporated milk to the roux very slowly, stirring constantly to break up any lumps that might form.
Add 1 1/2 cups of regular milk, and whisk to combine well.
Bring the mixture to a simmer, still over medium heat.
Continue to cook, stirring occasionally, until thickened and reduced by about one-quarter (about 7 minutes).
When it's ready, the sauce should coat the back of a spoon and be thickly pourable. If it seems too thick to pour, whisk in a little bit more milk to loosen it up a bit. If it's too thin, allow it simmer for a bit longer.
Remove the saucepan from the heat and place it on a heat-safe surface.
Add the grated cheese and mix to combine with a silicone spatula or wooden spoon.
Add salt and pepper to taste, and add more milk a bit at a time if you prefer a thinner cheese sauce.
Finish the dish
Pour the hot cheese sauce over the cooked pasta in the pot, and fold the pasta into the sauce using a silicone spatula.
Turn it over gently, to avoid breaking the pasta, until all of the pasta is coated in the sauce.
Serve immediately.
Notes
For the gf flour blend
In place of the gum-free gluten free flour blend, you can use an equal amount of superfine sweet white rice flour or half superfine white rice flour and half tapioca starch/flour.
Alternate flourless cheese sauce
You can avoid using any flour entirely by making a cheese sauce with dehydrated cheddar cheese:
- 12 ounces gluten free elbow macaroni prepared as described above
- 3/4 cup (6 fluid ounces) milk
- 3/4 cup (84 grams) dehydrated cheddar cheese powder
- 7 tablespoons (98 g) unsalted butter chopped
In a small saucepan, place the milk and then the dehydrated cheese. Whisk until very smooth. The powder will resist combining at first. Add the butter, and place the mixture over medium-low heat. Cook, whisking frequently, until the butter is melted.
Cook until the mixture begins to simmer, still whisking frequently. Cook briefly, until the mixture is creamy and slightly thickened.
The sauce should coat the back of a spoon. Add salt and/or pepper to taste. Fold the cooked pasta gently into the sauce, and serve immediately.
Print Pin Save
Gluten Free Mac and Cheese | Easy, Cheesy Stovetop
Fast and easy gluten free mac and cheese is made on the stovetop in 20 minutes or less. Leave the oven off and have everyone's favorite creamy, cheesy side dish anyway!
Course: Dinner
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Yield: 4 servings
Author: Nicole Hunn
Ingredients
- 12 ounces small dried gluten free pasta I like Rummo brand GF elbow macaroni
- 1 ¼ tablespoons (18 g) extra virgin olive oil
- 4 tablespoons (56 g) unsalted butter chopped
- ¼ cup (35 g) gum free gluten free flour blend (See Recipe Notes)
- 12 fluid ounces evaporated milk at room temperature
- 1 ½ cups (12 fluid ounces) (regular) milk plus more as necessary, at room temperature
- 3 cups (12 ounces) cheddar cheese shredded
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
Prepare the pasta
Boil the pasta in a large pasta pot to an al dente texture, according to the package directions.
Drain the pasta, rinse it with lukewarm water, and drain it again.
Return the cooked pasta to the pasta pot and toss it with olive oil to prevent it from sticking together.
Cover the pasta pot and set it aside.
Make ahead option
You can place the cooked pasta in a large bowl, cover it with plastic wrap and leave it out at room temperature for up to 8 hours before proceeding with the recipe.
Make the cheese sauce (see recipe notes for alternative sauce)
In a medium-sized, heavy-bottom saucepan, place the butter and cook over medium heat until it’s just melted.
Add the flour blend and whisk to combine well. The mixture will clump at first, and then smooth out.
Cook the butter and flour mixture over medium heat, stirring constantly, until it has just begun to turn a very light brown color (about 2 minutes).
Add the evaporated milk to the roux very slowly, stirring constantly to break up any lumps that might form.
Add 1 1/2 cups of regular milk, and whisk to combine well.
Bring the mixture to a simmer, still over medium heat.
Continue to cook, stirring occasionally, until thickened and reduced by about one-quarter (about 7 minutes).
When it's ready, the sauce should coat the back of a spoon and be thickly pourable. If it seems too thick to pour, whisk in a little bit more milk to loosen it up a bit. If it's too thin, allow it simmer for a bit longer.
Remove the saucepan from the heat and place it on a heat-safe surface.
Add the grated cheese and mix to combine with a silicone spatula or wooden spoon.
Add salt and pepper to taste, and add more milk a bit at a time if you prefer a thinner cheese sauce.
Finish the dish
Pour the hot cheese sauce over the cooked pasta in the pot, and fold the pasta into the sauce using a silicone spatula.
Turn it over gently, to avoid breaking the pasta, until all of the pasta is coated in the sauce.
Serve immediately.
Notes
For the gf flour blend
In place of the gum-free gluten free flour blend, you can use an equal amount of superfine sweet white rice flour or half superfine white rice flour and half tapioca starch/flour.
Alternate flourless cheese sauce
You can avoid using any flour entirely by making a cheese sauce with dehydrated cheddar cheese:
- 12 ounces gluten free elbow macaroni prepared as described above
- 3/4 cup (6 fluid ounces) milk
- 3/4 cup (84 grams) dehydrated cheddar cheese powder
- 7 tablespoons (98 g) unsalted butter chopped
In a small saucepan, place the milk and then the dehydrated cheese. Whisk until very smooth. The powder will resist combining at first. Add the butter, and place the mixture over medium-low heat. Cook, whisking frequently, until the butter is melted.
Cook until the mixture begins to simmer, still whisking frequently. Cook briefly, until the mixture is creamy and slightly thickened.
The sauce should coat the back of a spoon. Add salt and/or pepper to taste. Fold the cooked pasta gently into the sauce, and serve immediately.
