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Creamy gluten-free mac and cheese served in a bowl with melted cheese

Gluten-Free Mac and Cheese

Ultra-creamy, classic mac and cheese made entirely gluten-free. A rich three-cheese sauce coats every noodle — comfort food with zero compromise.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz gluten-free elbow macaroni brown rice or chickpea pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons cornstarch or arrowroot powder
  • 2 cups whole milk warmed
  • 1 cup sharp cheddar cheese freshly grated from a block
  • 1/2 cup Gruyère cheese freshly grated from a block
  • 1/4 cup Parmesan cheese freshly grated from a block
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • salt and black pepper to taste

Method
 

  1. Cook the pasta. Bring a large pot of well-salted water to a boil. Cook gluten-free pasta according to package directions until al dente — watch carefully as GF pasta can go from perfect to mushy quickly. Reserve 1/2 cup pasta water, then drain.
  2. Make the roux. In a large saucepan over medium heat, melt the butter. Add cornstarch and whisk constantly for 1–2 minutes until a smooth paste forms.
  3. Build the sauce. Slowly pour in the warmed milk, whisking constantly to prevent lumps. Continue whisking over medium heat for 4–5 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Add the cheese. Remove from heat and stir in cheddar, Gruyère, and Parmesan a handful at a time, letting each addition melt fully before adding more. Stir in Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
  5. Combine and serve. Add the drained pasta to the cheese sauce and stir well to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time. Serve immediately.

Notes

Always grate your own cheese from a block — pre-shredded cheeses contain anti-caking agents that prevent smooth melting. Gluten-free pasta absorbs sauce quickly, so serve right away or keep warm on low heat with a splash of milk.