Gluten Free Macaroni and Cheese

Gluten Free Macaroni and Cheese created by DeliciousAsItLooks

Even though you've got dietary restrictions, that doesn't mean that yummy comfort food is off the menu!

Ready In:
1hr 15mins



  • Preheat oven to 375° F and grease 13 x 9 casserole dish.
  • Cook macaroni according to package directions BUT reduce cooking time so the pasta is still quite a bit firm.
  • Drain macaroni and set aside.
  • Melt butter in medium saucepan.
  • Stir in seasoned salt and pepper; remove from heat and set aside.
  • In a large mixing bowl, whisk corn starch into milk until smooth.
  • Stir milk into butter mixture and whisk until well-blended.
  • Stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat.
  • Stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping.
  • Combine cheese mixture with macaroni and spoon into prepared pan.
  • Top with crunchy topping (recipe below) and reserved shredded cheese.
  • Bake uncovered for 25-30 minutes or until crunchy topping is nice and toasty.
  • CRUNCHY TOPPING: Pulse in a food processor until it becomes coarse crumbs: 2 slices toasted gluten-free bread; 1 tsp butter, softened; 1/2 teaspoons paprika.
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"Even though you've got dietary restrictions, that doesn't mean that yummy comfort food is off the menu!"

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  1. greensleeves1444
    When the recipe refers to 16 ozs., is that by volume or weight? May sound like a silly question, but I live in Canada and although we use metric for some things, we tend to use volume measurements rather than weight for recipes. Thanks.
  2. djmorrow54
    Could I make this a day ahead and bake it the next day?
  3. Shannan B.
    My first time ever makeing gluten free. By far hands down the best Mac n cheese I've ever made. Would definitely recommend! I used arrow root stach instead and added some fresh garlic. Absolutely delicious!
  4. nelson w.
    Okay, when it says milk - Use Whole Milk, it has more cream and fat in it to help thicken the sauce. There is no need to mix butter and corn starch together. Mix 6 table spoon of corn starch with 3 table spoon of water together to make a slurry. Add that into the milk to slowly let it thicken. I use Gruyere, Parmesan Reggiano, Cheddar, and Fontina Cheese.
  5. Joanne F.
    I made this with 2 T butter, melt til bubbling, add 1/4 cup of white rice flour, whisk until bubbly keep whisking for 1 minute, slowly add 2 3/4 of hot milk and keep whisking until thick. I then add 1 t salt, 1/2 t cayenne, 1/4 t pepper, 1/8 t nutmeg then stir in 3 cups of cheese (1 aged cheddar, 2 gruyere) combine with 8 oz macaroni partially cooked. I add broken up GB bread mixed with 2 T butter and sprinkle over the top plus the 1 cup of cheese before baking on 375 for 30 mins or until bread is browning.

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