Nothing beats gluten-free macaroni and cheese baked in the oven with breadcrumbs. And if you want extra decadence, with bacon, too!
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This macaroni and cheese recipe uses homemade roux and a few types of fresh cheeses. Leave the blue boxes behind, my friend and upgrade your mac and cheese game. But be warned - homemade macaroni and cheese is next level stuff. I won't blame you if you want the blue box for nostalgia's sake, but this recipe will have you dreaming of macaroni and cheese!
What You'll Need To Make Mac and Cheese
Gluten-Free Pasta: You can use any type of gluten-free elbow macaroni for this pasta, but I prefer Barilla as I think it's sturdier and holds up well in the oven. I've also had success with Banza, Jovial, and Ronzoni when making baked pasta dishes.
Wondering what other gluten-free pastas I recommend? Check out this pasta comparison.
Gluten-Free Breadcrumbs: For breadcrumbs, I prefer Aleia's, but you can also use gluten-free sandwich bread like Canyon and make your own.
For all of the gluten-free products I recommend in cooking/baking, visit my Amazon shop.
Gluten-Free Flour: And for thickening the roux, I use Cup4Cup, my #1 recommended gluten-free flour blend. I've used it to make everything from fresh pastry, bagels, empanadas, bread, muffins, galettes, cookies, sauces, and more. It has never failed me.
Other Ingredients You Will Need
Milk of your choice
Cheese (I use a combination of cheddar and monterey jack)
Salt & pepper
Dried mustard & dried nutmeg
Bacon (if desired)
Can I make macaroni and cheese lactose-free or dairy-free?
Macaroni and cheese dishes do typically contain a lot of dairy - and I have some sensitivity to it thanks to my IBS. That's why I use dairy-free or lactose-free milk when possible (like Lactaid), and lactose-free cheeses, like Cabot, to help reduce the content. This isn't a regular meal for Dylan and me but a special treat!
If you have a dairy allergy or are lactose-intolerant, substitute whatever cheeses, milks, and gluten-free flours that work for you. (Cup4Cup's multipurpose blend does contain milk powder.) You can also substitute dairy-free milk and cheeses, but I'm not in the habit of using them for this recipe and can't speak to the results.
This is the gluten-free macaroni and cheese you'll be dreaming about and won't be able to stop eating. It's dangerously good and baking it in the oven just takes it to the next level. I hope you enjoy it!
Looking for more gluten-free dinner recipes?
This is the pad thai I learned to make right in Thailand, with a homemade sauce too!
This gluten-free potato leek soup is super creamy without the dairy.
Veggie chili requires minimum prep work and is packed with vegetables.
Want something easy with tons of flavor? Try chicken piccata over pasta or rice.
Here's the full recipe for gluten-free macaroni and cheese!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Macaroni and Cheese Recipe
- 12 ounces (1 box) gluten-free macaroni (I prefer elbows)
- 5 tablespoon unsalted butter, divided (use dairy-free or ghee if needed)
- ⅓ cup gluten-free flour, like Cup4Cup
- 2 cups milk (use lactose-free or dairy-free if needed)
- 4-5 cups shredded cheddar cheese, or mixture of cheddar/Monterey jack/Gouda - whatever floats your boat!
- (save 1 cup for topping) - use dairy-free if needed
- 3-4 slices of gluten-free sandwich bread
- (Or 1 cup Gluten-free breadcrumbs)
- Salt & pepper to taste (start with ½ teaspoon of each and go from there)
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground mustard
- Optional mix-ins: chopped bacon, ham, peas, carrots,
Preheat oven to 400 degrees Fahrenheit. Grease a large casserole dish or baking dish with ghee or butter.
Pulse gluten-free bread in a food processor until it resembles small crumbs. Toast on a baking sheet in the oven for 7-9 minutes. Mix with 2 tablespoon of melted butter and set aside. (Or if you prefer, just use 1 cup GF breadcrumbs mixed with same amount of butter instead).
Cook macaroni in salted water to al dente - it will continue to cook in the oven. Drain and set aside.
In the same pot that cooked the pasta, melt the remaining 3 tablespoon butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until bubbly and golden. Next, slowly whisk in the milk until smooth and bubbly, about 2-3 minutes. Whisk in salt, pepper, ground mustard, and ground nutmeg. Finally, whisk in the cheese, two cups at a time, until smooth and creamy. Stir in the cooled pasta and any extra mix-ins until coated in cheese sauce.
Pour into the casserole dish and sprinkle with the remaining 1 cup of cheese, followed by the breadcrumbs and butter mixture. Bake for 15 minutes. Serve warm.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 1947Total Fat 116gSaturated Fat 64gTrans Fat 3gUnsaturated Fat 37gCholesterol 341mgSodium 2241mgCarbohydrates 145gFiber 20gSugar 9gProtein 97g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like macaroni and cheese?
What would you add to this dish to make it even better?
Tell me in the comments below!