Breakfast
Freeflourish
Gluten-Free Classic Baked Macaroni and Cheese
By Freeflourish Editorial TeamPublished Apr 7, 2026 | Updated Jun 30, 2026
American
45 mins
glutenfreecomfortfoodfamilymealmaincoursedairyfreeoptionseasybudgetfriendlyquickrecipes
Gluten-Free Classic Baked Macaroni and Cheese with measured ingredients, 45-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
15 min
Cook
30 min
Total
45 min
Servings
6
Difficulty
easy
Cuisine
American
Ingredients
Servings
6
- 12 ounces gluten-free elbow macaroni or cavatappi pasta
- 4 tablespoons unsalted butter (or dairy-free butter substitute)
- 1/4 cup gluten-free all-purpose flour blend
- 3 cups whole milk (or unsweetened plant-based milk for dairy-free)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup gluten-free bread crumbs (optional for topping)
- 1 tablespoon olive oil or melted butter (optional for topping)
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish and set aside.
-
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package directions until al dente, about 7-9 minutes. Drain and set aside.
-
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the gluten-free flour blend to form a smooth roux. Cook, whisking constantly, for about 2 minutes without browning.
-
Gradually whisk in the milk, ensuring no lumps form. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 6-8 minutes.
-
Remove the sauce from heat and stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper.
-
Add all the shredded cheeses to the sauce and stir until melted and smooth. Adjust seasoning if needed.
-
Add the cooked pasta to the cheese sauce and stir gently to combine.
-
Pour the cheesy pasta mixture into the prepared baking dish and spread evenly.
-
If using, mix gluten-free bread crumbs with olive oil or melted butter and sprinkle evenly over the top for a golden crust.
-
Bake uncovered in the preheated oven for 25-30 minutes, or until bubbly and the topping is golden brown.
-
Remove from oven and let stand for 5 minutes before serving. Enjoy warm as a comforting gluten-free main course!
Tips
Allergen Overlap Note
Use certified gluten-free pasta, flour blend, and breadcrumbs, and check cheese, Dijon mustard, spices, and plant-based swaps for gluten-free labeling. Boil the pasta in a clean pot and use a clean casserole dish, since shared strainers, wooden spoons, or breadcrumb containers can carry wheat crumbs.
Texture Expectations
The pasta should stay tender but not mushy, with a creamy sauce and a lightly crisp top if using breadcrumbs. Cook gluten-free pasta just to al dente, whisk the roux until smooth before adding milk, and let the casserole rest 5 minutes so the sauce settles without becoming dry.
Dining With Non-GF Family Note
Serve this macaroni and cheese with its own spoon and keep regular rolls or wheat-based sides away from the casserole dish. If making both gluten-free and regular versions, label the gluten-free pan clearly and plate it first with clean utensils.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Cool the casserole before covering so condensation does not make the topping soggy.
Reheat individual portions in the microwave with a splash of milk, or warm a covered baking dish in a 325°F oven until hot. Use clean gluten-free containers and utensils for leftovers.
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