Gluten Free Mac and Cheese is as creamy and decadent as it comes! This one pot recipe is made from fridge and pantry staples in minutes.
It’s a good day to talk mac and cheese (aka any day). Gluten Free Mac and Cheese, to be exact. Get. Ready!
Watch How to Make It!
No Roux Gluten Free Mac and Cheese
Mac and cheese is one of those meals that’s not inherently gluten free but is a cinch to adapt, especially because my version has no flour roux.
Just 5 ingredients — including salt! — are tossed into a pot then stirred to create the creamiest gluten free mac and cheese that tastes like it has loads of cream and butter but is actually made with, get ready for it…
SKIM MILK.
If you don’t have or like skim milk — no problem. Use whatever you’ve got in the fridge. This recipe is pretty fool proof!
How to Make This Recipe
Start by adding 6oz dry gluten free elbow pasta into a pot with milk and salt. I recommend using a corn/rice blend gluten free pasta vs brown rice pasta, which takes longer to cook, aka you’ll need more liquid.
Again, you can use whatever you’ve got on hand. I’ve used skim, 2%, and whole milk with fantastic results. At this point you can also add a dash of cayenne pepper for a hint of warmth, if you please.
Turn the heat to medium then stir slowly yet constantly with a spatula until the milk comes to a simmer — NOT a boil — 10-12 minutes. Turn the heat down to low then stir slowly yet constantly until the pasta is tender, another 5-7 minutes or so.
Before your very eyes the milk will thicken from the starches released from the pasta. SO creamy!
Once the pasta is tender add freshly shredded sharp cheddar cheese then stir until the sauce is smooth, adding in an extra splash of milk if needed.
This is the fun part of the recipe because you can play around with the cheeses you like and/or have in the fridge – you really can’t go wrong! If you want to stick with a more classic sauce though, choose medium-hard cheeses like sharp cheddar, gouda, and fontina.
Let the mac and cheese thicken for a few minutes with the lid on the pan, then scoop and serve.
Make this once and you’ll be whipping it up from memory at least once a week — it’s a keeper. And you can, of course, use regular pasta in place of gluten free pasta, too. Mac and Cheese for all!
More Easy Cheesy Recipes
- Creamy Ham Peas and Pasta
- Cheesy Ham and Hash Brown Casserole
- Cheesy Gnocchi Florentine
- Creamy Mushroom Parmesan Pasta
- Angel Hair Pasta with Garlic and Herbs
- Pink Sauce Pasta
- Gluten Free Baked Ziti
Ingredients
- 6 oz dry gluten free elbow noodles, or other short cut pasta, rice/corn blend recommended
- 2-1/4 cups milk, any kind, divided
- 1 teaspoon salt
- pinch cayenne pepper
- 1 cup freshly shredded sharp cheddar cheese
Directions
- Add the pasta, milk, salt, and cayenne pepper (if using) to a medium-size saucepan. Turn the heat to medium then stir slowly and constantly until milk comes to a simmer — NOT a boil — 10-12 minutes. Turn the heat down to low then stir slowly and constantly until the noodles are tender, adding up to an additional 1/4 cup milk if the noodles have absorbed all the liquid but aren’t tender yet. There should be a bit of milk left in the saucepan to create the cheese sauce.
- Turn off the heat then add half the shredded cheese and stir until smooth. Add the remaining shredded cheese then stir until smooth. Scoop the mac and cheese into bowls then serve.
Notes
- I have used skim, 2% and whole milk for this recipe with great results.
- Adapted from White on Rice Couple
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
My 6yo ran to the garbage to spit it out after the first bite, so I probably won’t be making this again.
I used Barilla GF elbows, whole milk, and Cabot Vermont sharp cheese. I can’t figure out what went wrong. The texture and the taste were not appealing, in my opinion. Normally I am pleased with the recipes on this site.
I’m so sorry to hear that, Hannah! I can’t imagine why that might have been.
Your web site is hard to follow with the actual recipe so far down the page that i didn’t see it and ended up trying to follow the video and my version was awful. I ended up throwing it out. I will try it again because the photo looks good. Sigh. Perhaps a hyper link to the actual recipe instead of ads?
Hey Kristy, I’m sorry to hear this feedback! There is a link at the very top of each post before you get to any copy/photos, that says “jump to recipe”. Let me know if you are not seeing that for some reason.
I made this using almond milk.
I used greenchile gouda and added frozen peas and tuna for a quick easy tuna noodle dish.
Ooo, love that idea, Terry! Thanks so much for your feedback!
I was looking for a vegan gluten-free recipe that was simple and quick. I used yours and adapted it for non dairy.
I used 8 oz of gluten free noodles because that’s how much was in the box. I started with 2 cups of almond milk and added more as needed, because I did have more noodles than the recipe called for.
For cheese, I used a full bag…7.1oz…of Daiya dairy-free cheddar. It came out great and tastes amazing. I really needed this comfort food today!
I’m SO glad this recipe hit the spot, Lori! Thank you so much for your feedback and recipe rating!
Hi.. how would change the measurements if you are cooking for 8-10 people. Thanks
Hi Monica! I have never tripled this recipe so I can’t say for sure!
Tried fontina cheese with gluten free elbows, couldn’t believe how good it was! Usually use cheddar. Now I know why the best local caterer makes their mac with it!
I’m so glad you loved it, Donna! I LOVE fontina too – great addition!
Have you tried making this in the instant pot?
Hi Cheryl, I haven’t!
This is delish! Never thought about cooking noodles in milk. It’s a hit everytime. I also make it in the morning and pack it in kids lunch.
Smiles all day. Thank you
All my pleasure, Debbie! I’m so glad this recipe is a hit with your family. :)
Would you mind sharing the brand of GF shells? Hard to find them here in markets, we’ve tried a couple brands I’ve purchased on Amazon … would like to know your favorite!
I like Tinkyada brand brown rice shells!
It’s a rainy day here in the Pacific Northwest and I am caving comfort. This hits every spot! Easy directions and ingredients easy to find. Yum!
I had a recipe from iowagirleats, for Mac and cheese that had a crispy panko breadcrumb topping that was my favorite, and I misplaced it. I can’t find it on your website anymore. Do you still have that?